Sheet Pan Potatoes and Eggs by @feelgoodfoodie

55 min

6 servings

🥔

910 g

Yukon Gold potatoes

🧅

150 g

Yellow onion

🫒

30 ml

Olive oil

🧂

6 g

Salt

⚫

2 g

Black pepper

🌶️

1 g

Paprika

🧄

1.5 g

Garlic powder

🌿

0.5 g

Oregano

🥚

600 g

Eggs

🌿

8 g

Parsley

  1. Preheat

    Preheat the oven to 425°F (220°C) and line the large rimmed sheet pan with parchment paper.

  2. Cut
    • Yukon Gold potatoes
    • yellow onion

    Cut the Yukon Gold potatoes into ½-inch (1.25-cm) chunks and dice the yellow onion.

  3. Place
    • Yukon Gold potatoes
    • yellow onion
    • olive oil

    Place the potatoes and onion on the lined sheet pan. Drizzle with the olive oil.

  4. Add
    • salt
    • Yukon Gold potatoes
    • Yellow onion

    Add 1 teaspoon salt, 1 teaspoon black pepper, paprika, garlic powder, and dried oregano. Toss until the vegetables are evenly coated.

  5. Spread
    • Yukon Gold potatoes
    • yellow onion

    Spread the seasoned potato mixture into a single even layer. Bake for 15 minutes.

  6. Stir
    • Yukon Gold potatoes
    • yellow onion

    Stir the potato mixture and spread it back into an even layer. Bake for 15 more minutes until golden brown and almost fork-tender.

  7. Spoon
    • large eggs
    • Yukon Gold potatoes

    Remove the sheet pan from the oven and use the back of the mixing spoon to make 12 small wells in the potatoes. Crack 1 large egg into each well.

  8. Season
    • salt
    • large eggs

    Season the eggs with additional salt and black pepper to taste. Return the sheet pan to the oven.

  9. Bake
    • large eggs

    Bake for 8 to 10 minutes until the egg whites are set and the yolks remain slightly runny. Remove from the oven.

  10. Chop
    • fresh parsley
    • Yukon Gold potatoes
    • Eggs

    Chop the fresh parsley and sprinkle it over the cooked potatoes and eggs. Serve hot.

Sheet Pan Potatoes and Eggs by @feelgoodfoodie

55 min

6 servings

🥔

910 g

Yukon Gold potatoes

🧅

150 g

Yellow onion

🫒

30 ml

Olive oil

🧂

6 g

Salt

⚫

2 g

Black pepper

🌶️

1 g

Paprika

🧄

1.5 g

Garlic powder

🌿

0.5 g

Oregano

🥚

600 g

Eggs

🌿

8 g

Parsley

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C) and line the large rimmed sheet pan with parchment paper.

    🍳large rimmed sheet pan
    📜parchment paper

  2. Step 2/10

    Cut the Yukon Gold potatoes into ½-inch (1.25-cm) chunks and dice the yellow onion.

    🥔Yukon Gold potatoes
    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Place the potatoes and onion on the lined sheet pan. Drizzle with the olive oil.

    🥔Yukon Gold potatoes
    🧅yellow onion
    🫒olive oil
    🍳large rimmed sheet pan
    🥄measuring spoons

  4. Step 4/10

    Add 1 teaspoon salt, 1 teaspoon black pepper, paprika, garlic powder, and dried oregano. Toss until the vegetables are evenly coated.

    🧂salt
    ⚫black pepper
    🌶️paprika
    🧄garlic powder
    🌿dried oregano
    🍳large rimmed sheet pan
    🥄measuring spoons
    🥄mixing spoon

  5. Step 5/10

    Spread the seasoned potato mixture into a single even layer. Bake for 15 minutes.

    🥔Yukon Gold potatoes
    🧅yellow onion
    🍳large rimmed sheet pan
    🥄mixing spoon

  6. Step 6/10

    Stir the potato mixture and spread it back into an even layer. Bake for 15 more minutes until golden brown and almost fork-tender.

    🥔Yukon Gold potatoes
    🧅yellow onion
    🍳large rimmed sheet pan
    🥄mixing spoon

  7. Step 7/10

    Remove the sheet pan from the oven and use the back of the mixing spoon to make 12 small wells in the potatoes. Crack 1 large egg into each well.

    🥚large eggs
    🥔Yukon Gold potatoes
    🍳large rimmed sheet pan
    🥄mixing spoon

  8. Step 8/10

    Season the eggs with additional salt and black pepper to taste. Return the sheet pan to the oven.

    🧂salt
    ⚫black pepper
    🥚large eggs
    🍳large rimmed sheet pan

  9. Step 9/10

    Bake for 8 to 10 minutes until the egg whites are set and the yolks remain slightly runny. Remove from the oven.

    🥚large eggs
    🍳large rimmed sheet pan

  10. Step 10/10

    Chop the fresh parsley and sprinkle it over the cooked potatoes and eggs. Serve hot.

    🌿fresh parsley
    🔪chef's knife
    🪵cutting board
    🍳large rimmed sheet pan

Composition

Ingredients

Types

Vegetables, Oils, Seasonings

Ingredients

Yukon Gold potatoes, Yellow onion, Olive oil, Salt, Black pepper, Paprika, Garlic powder, Oregano, Eggs, Parsley

Notes

Yukon Gold potatoes (cut into ½-inch chunks), Yellow onion (medium, diced), Salt (plus more to taste), Black pepper (plus more to taste), Eggs (large), Parsley (or chives, for serving, optional)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Dairy-Free, Pescatarian, Mediterranean diet, Low sugar

Calories

308 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 31g, Fat: 14g, Fiber: 4g, Sugars: 3g, Saturated fat: 3.2g

Nutritional Information

Minerals

Potassium: 667mg, Sodium: 395mg, Iron: 2.6mg, Calcium: 66mg

Vitamins

Vitamin A: 95µg, Vitamin C: 19mg, Vitamin D: 1.4µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

large rimmed sheet pan, parchment paper, measuring spoons, measuring cup, chef's knife, cutting board, mixing spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Family gathering, Weekend meal, Holiday breakfast

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Creamy, Runny

Flavors

Savory, Earthy, Herbaceous, Peppery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked eggs at room temperature longer than 2 hours.,Discard after 1 hour if the ambient temperature exceeds 90°F (32°C).), fridge : 3 days (Cool leftovers promptly and store in an airtight container.,Reheat until steaming hot; egg yolks will become firmer after reheating.), freezer : 1 month (Freeze in airtight portions after cooling completely.,Texture of cooked eggs and potatoes may become softer after thawing.,Thaw overnight in the refrigerator before reheating.)