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This all-in-one sheet pan breakfast features a legendary Baked Home Fries Recipe accompanied by tasty sausages and sunny eggs!
With much gratitude and appreciation, this recipe courtesy of our friends at America’s Test Kitchen!
The moment I laid eyes on these gorgeous oven fries, hot from the oven and glistening with olive oil, I knew the recipe was absolutely for me!
When their perfect single layer was pushed to one half the pan and sausages and buttered bread added, the end result I knew would be magnificent.
Our friends at America’s Test Kitchen consistently come up with new and clever ways to prep meals. Given breakfast is my favorite meal of the day, this caught my attention.
It’s more than a recipe. I mean, anybody can turn cut potatoes into ‘oven magic.’ But this is more of a method because the entire breakfast is accomplished on one sheet pan in my oven.
Do You Have What’s Needed to Assemble This Oven Baked Home Fries Recipe with Sausages and Sunny Eggs? Check The List!
- Yukon Gold potatoes
- olive oil
- Kosher salt
- black pepper
- breakfast link sausages
- country bread
- unsalted butter
How This Recipe Came About…
My Mom makes THE BEST skillet home fries. They are sliced potatoes as opposed to potato pieces that she gently browns in her big cast iron skillet along with bell pepper, sweet onions, and sea salt.
Growing up, she’d make these awesome crispy breakfast potatoes for dinner alongside whatever we were having. I still make them sometimes and serve as she did alongside a Turkey Cranberry Sandwich or a bulked-up French Dip. They made a delicious side dish.
Because I was raised on a farm, Mom used what we grew. These crispy home fries could have been her using red potatoes, sweet potatoes, russet potatoes, or baby potatoes. It was what was ever on hand.
Today, and because we as a whole are steering away from vegetable oil and buddying up with our air fryer like it’s another human being, healthy baked French fries and oven home fries are better received.
This method requires a large baking sheet, a comfortable spatula, and a cookie cutter or drinking glass that is at least 2-inches in diameter. If you’ve got these things, you are ready to make the best Oven Baked Home Fries Recipe with Sausages and Sunny Eggs!
What Is the Secret to Crispy Baked Home Fries with Soft Centers?
High heat, and a longer bake time is the double secret to crispy-on-the-outside home fries while the middles remain buttery and soft. Ultimately, I know you will agree that these are just damn delicious after you’ve made them.
Now I know none of us appreciate a whole bunch of clean-up. Normally, I’d tell you to line a baking sheet with parchment paper or heavy gauge aluminum foil and bake atop that for ease in clean-up.
Not with this method. Steer clear of the parchment because in this method, the third secret to crispy-on-the-outside home fries is direct contact with a screaming hot baking sheet. Hot pan equals crispier fries.
Can I Use Other Types of Potatoes in Lieu of Yukon’s in This Baked Home Fries Recipe?
Yes. I like Yukon’s because of their buttery flavor but use whatever your eaters will eat.
I love sweet potato fries, so I imagine using sweet potatoes would be really, really delicious. Russets would work well, too.
The best baked fries …the crispiest baked fries…spend adequate cooking time in your oven to achieve the correct doneness. If using russets or sweet potatoes, the cooking time will probably vary to some greater or lesser degree.
Cut your potatoes into 1-inch chunks and test for doneness using a steak knife. If the crispy potato easily slides off the knife tip when jabbed, they’re done.
How To Make This Oven Baked Home Fries Recipe with Sausages and Sunny Eggs?
How Many Does This Recipe Serve?
This method as I am writing it today will yield two servings with two sunny egg-in-a-hole’s per person, or four persons with one egg-in-a-hole per person. I used a heart-shaped cookie cutter to press out my bread, but you may use any 2-inch cutter you’d like.
If you do not own a cookie or biscuit cutter, grab a drinking glass from your cupboard. Measure the diameter of the opening. As long as it’s at least 2-inches, you’re good to go!
Preheat your oven to 475°F and have a rack in the middle position. Remove a stick of unsalted butter from your chiller to bring it to room temperature. For the best results, it must be nice and soft for the last part of this method.
Preparing the Ingredients and Tools
The first thing I do is to measure a tablespoon of olive oil and drizzle it on my largest baking sheet. I use my fingers to spread it EVERYWHERE – corner to corner, side to side. Leave no surface area ungreased.
And ‘yes’ to those who will ask if a mere tablespoon is enough. This isn’t a deep fry, so a little bit less oil will yield a crispier fry. If you prefer to use canola oil or vegetable oil, by all means.
Yukon Gold’s are thin-skinned, so I scrub them well and skip peeling them altogether. Cut the potatoes first in half lengthwise, then into 1-inch chunks.
As you cube them, toss them into a large bowl. Once all of the potatoes are cut, to the mixing bowl also add a tablespoon of olive oil, a half teaspoon of Kosher salt, and a quarter teaspoon of ground black pepper and toss everything to coat the potatoes well.
The first time I made this recipe, I was a bit ‘loose’ with the amount of salt I used. The next time I made this recipe, I followed the recipe card and measured out my salt.
DO MEASURE. Use Kosher salt and stop at 1/2 teaspoon, trust me. The sausages have plenty of salt and will absolutely season the potatoes in addition to the 1/2 teaspoon of salt you’ll be adding.
Baking It All Up
Spread the potato chunks out onto your prepared baking sheet and ensure they are in even layer. Place the baking sheet into the preheated oven and bake 20 minutes.
After 20 minutes, turn the potatoes. Then, link by link, add the sausages atop and in between the potatoes. Pop the baking sheet back into the oven for another 12 minutes.
While the potatoes are cooking on side number two and the sausages are getting nicely browned, take a few minutes to butter each slice of bread with your now nicely softened butter. Make sure to spread the butter over the entire surface of the bread.
Use your cookie or biscuit cutter and position it directly in the middle of each slice, using a gentle touch to pop out the centers. Set all aside.
Remove the baking sheet from the oven. Give the potatoes and the sausages a good flip and push all to one half the baking sheet.
Place each slice of bread and its little popped out middle butter-side down onto the hot baking sheet and place it back into the hot oven for about 4 minutes.
The idea here is to toast the buttered side of the bread against the hot surface area of the baking sheet. I peek at mine after 2 minutes by using a fork to lift the edges just so I am sure I’m not over toasting.
Remove the baking sheet from the oven again. Flip the toasts over and add the remaining tablespoon of butter to the baking sheet to melt. Use a pastry brush to push it around if you need to.
Perfect Eggs Every Time
Carefully crack an egg and shimmy it into a toast hole. Repeat with the remaining eggs and toasts. Place the baking sheet back into the oven for the eggs to set, about 4 to 6 minutes.
Given that oven times will vary, your eggs may take extra time or less time. You want the whites perfectly set and the yolks just slightly hazed over to where they’ll still be slightly runny.
Remove the baking sheet and plate up! Ensure each plate gets ample crispy home fries, sausages, and for each egg-in-a-hole, its popped out toasty middle for dipping into the yolks.
Modifying the Norm to Make It Not Entirely Average…
This method is a great way to start your weekend. Seriously.
Saturday morning with wholesome food is the best way to begin a day of relaxation for sure. This recipe is perfect the way it is, however if you felt the need to make it your own, it’d be super easy.
Consider oven baked home fries with peppers or onions or both! Red bell pepper chunks roasted right along with the potatoes would be fabulous, not to mention wedges of sweet onion done the same way.
If planning to add peppers or onions, toss in a minute amount of oil, maybe a teaspoon, and add at the same time you add the sausages. Adding at the beginning will cause them to become too well done.
If you enjoy a bit more zest to your homemade fries, the addition of ground or crushed red pepper, chili powder, or onion powder could also be nice.
If you have another favorite seasoning you’d prefer to try, just proceed in moderation if it contains salt. Remember, the sausages contain salt, so you definitely do not want to over-do!
Not a fan of sunny eggs? I’ve done this before where I lightly beat the eggs before pouring into each hole. They do not come out as pretty, but they still taste amazing!
An optional step to avoid an ‘ugly scramble’ would be to separately scramble the eggs in a skillet and load a heaping spoonful into each hole at the time you plate everything up. I much prefer dipping, so I go the sunny egg route every single time.
Can Any Part of This Recipe Be Made Ahead?
Yes! prepping the potatoes seems to be the longest part of the hands-on time. If you wanted to save time in the morning, you could cut the potatoes the night before.
Place them into a clean dry bowl and fill the bowl with ice water. Place into your refrigerator until you are ready to prepare. Simply drain the potatoes and spill them out onto paper toweling to pat them dry very, very well.
If You Like This Recipe…
…you might also like:
- Smoky Breakfast Pizza Recipe with Perfect Sunny Egg
- Cornmeal Biscuits with Country Sausage and Watermelon Rind Preserves
- Best Southern Ham Gravy with Cheesy Biscuits and Eggs
Oven Baked Home Fries Recipe with Sausages and Sunny Eggs
- 2-inch diameter cookie or biscuit cutter
- 4 large Yukon Gold potatoes cut into 1-inch chunks
- 2 tablespoons olive oil divided
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 12 breakfast links sausage
- 4 large eggs
- 3 tablespoons unsalted butter divided; softened to room temperature
- 4 slices hearty country bread I love a wide-sliced potato bread for this recipe
- Preheat your oven to 475°F and have a rack in the middle position. Remove a stick of unsalted butter from your chiller to bring it to room temperature. For the best results, it must be nice and soft for the last part of this method.
- Drizzle 1 tablespoon of olive oil onto a baking sheet. Use your fingers or a pastry brush to spread it all over leaving no part of the sheet ungreased.
- Add the cut potatoes to a large bowl and add the remaining tablespoon of olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon ground black pepper. Toss to coat potatoes well.
- Spread the potatoes onto the prepared baking sheet in an even layer. Place the baking sheet into the preheated oven and bake 20 minutes. After 20 minutes, turn the potatoes and add the raw sausages atop and in between the potatoes. Place back into the oven for 12 minutes.
- While the potatoes and sausages are cooking, use 2 tablespoons of the unsalted butter to butter each slice of bread. Make sure to spread the butter over the entire surface of the bread. Use your cookie or biscuit cutter and position it directly in the middle of each slice, using a gentle touch to pop out the centers. Set all aside.
- Remove the baking sheet from the oven. Give the potatoes and the sausages a good flip and push all to one half the baking sheet. Place each slice of bread and its middle, butter-side down, onto the baking sheet and return to oven for about 4 minutes.
- Remove the baking sheet from the oven again. Flip the toasts over and add the remaining tablespoon of butter to the baking sheet to melt. Use a pastry brush to push it around if you need to.
- Crack an egg and shimmy it into a bread hole. Repeat with remaining eggs and slices of bread. Place the baking sheet back into the oven for the eggs to set, about 4 to 6 minutes. Whites will be slightly jiggly but set, yolks creamy and slightly runny. Oven times will vary.
- To assemble, ensure each plate gets ample crispy home fries, sausages, and for each egg-in-a-hole, its popped out toasty middle for dipping into the yolks. Serve hot with fresh coffee and plenty of orange or grapefruit juice.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.