Oven Baked Home Fries with Sausages and Sunny Eggs

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4.97 from 51 votes

Oven Baked Home Fries with Sausages and Sunny Eggs

This all-in-one sheet pan breakfast features a legendary baked home fries recipe accompanied by tasty sausages and sunny eggs!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.56 per serving

Equipment

2-inch diameter cookie or biscuit cutter

Ingredients

4 large Yukon Gold potatoes cut into 1-inch chunks
2 tablespoons olive oil divided
½ teaspoon Kosher salt
¼ teaspoon black pepper
12 links breakfast sausage
4 large eggs
3 tablespoons unsalted butter divided; softened to room temperature
4 slices hearty country bread such as a thickly sliced potato bread

US Customary - Metric

Instructions

Preheat the oven to 475°F and place the rack in the middle position.
Drizzle 1 tablespoon of olive oil onto a baking sheet. Use your fingers or a pastry brush to spread it evenly across the sheet.
Add the cut potatoes to a large bowl and add the remaining tablespoon of olive oil, ½ teaspoon Kosher salt, and ¼ 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, buttered 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.

Notes

For the best and crispiest baked fries, cook them long enough to achieve the correct doneness. If using russets or sweet potatoes, the cooking time will vary. High heat and a longer bake time is the secret to a crispy outside and buttery, soft interior.
A mere tablespoon is enough oil to grease the pan. 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.
Don't line the baking sheet with parchment or aluminum foil! 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!
Test the potatoes for doneness using a steak knife. If the potato easily slides off the knife tip when jabbed, they're done.
I used a heart-shaped cookie cutter to press out the centers of the bread, but use any 2-inch cutter you'd like. A drinking glass from your cupboard works, too!

Nutrition