Recipe: Sheet Pan Home Fries

Don’t spend any more of your life reserving home fries for weekends only. This big-batch, sheet pan method lets you cook your home fries once and eat them all week long. Home fries — crispy, creamy potatoes cooked with peppers and onions — are one of our favorite breakfast starters. You can eat them straight up topped with a fried or hard-boiled egg, or wrap them in a tortilla or pita for an on-the-go breakfast that’s heavy on the veg.

Here’s how to make sheet pan home fries on Sunday that you can eat all week long.

Recipes — especially sheet pan recipes — often advise you to avoid over-crowding the pan (for fear of the ingredients steaming), but this recipe asks just the opposite. The potatoes will shrink as they cook, and in this case, you actually want them to steam and become tender before getting all crispy and caramelized. If the sheet pan looks too full, you’re doing it right.

These home fries will take 45 to 50 minutes to cook, but almost all of that time is hands-off, so we suggest hard-boiling some eggs, cooking some bacon, and washing some greens so you can pack a week’s worth of savory breakfast salads to stack up in your fridge. On any given weekday morning, reheat the home fries in a skillet, or eat them cold over greens with a mustard-y vinaigrette.