Food Recipes Sheet Pan Smashed Potatoes and Broccoli With Fried Eggs 4.2 (27) 1 Review This tasty sheet pan recipe is half breakfast, half dinner. By Adam Hickman Adam Hickman Adam Hickman worked as a recipe developer at Meredith for nearly a decade. During that time, he contributed more than 900 recipes to a range of magazines that included Real Simple, Cooking Light, and nearly a dozen other publications. Highlights: * Prepared recipes for magazine editors and associated dietitians and chefs Appeared in videos for Eating Well, Well Done, Cooking Light, and Extra Crispy * Evaluated and adjusted recipes using ESHA (nutrition analysis software) Real Simple's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 25 mins Total Time: 35 mins Yield: 4 servings Jump to recipe Brunch masquerading as dinner? Yes, please! The crispy smashed potatoes are rich and comforting, the broccoli is extra delicious thanks to charred florets from the oven, and on top goes a fried egg, tangy goat cheese, and dill. Dill isn’t your thing? Cilantro or parsley would taste great here, too. If you don’t have a microwave, you can still make this quick dinner. You can either fill a pot with 1 inch of water and fit it with a steamer basket or parboil potatoes without a steamer basket. This method will take a bit longer to cook and roast the potatoes than the microwave method, so don’t worry if the time runs a little longer. Ingredients 1 ½ pounds baby Yukon Gold potatoes 5 tablespoons olive oil, divided 8 cups broccoli florets (1 lb.) ½ teaspoon freshly ground black pepper 1 teaspoon kosher salt, divided 4 large eggs 2 ounces goat cheese, crumbled (about ½ cup) 1 tablespoon chopped fresh dill Directions Preheat broiler to high with rack 8 inches from heat. Place potatoes and 2 tablespoons water in a microwavable bowl; cover with plastic wrap. Microwave on high until tender, 7 to 8 minutes. Transfer potatoes to a work surface; let cool for 5 minutes. Gently flatten potatoes with a small bowl. Transfer to a rimmed baking sheet; drizzle with 2 tablespoons oil, turn to coat, and arrange in an even layer. Broil until light brown, about 6 minutes. Toss broccoli with 2 tablespoons oil and add to baking sheet in an even layer alongside potatoes. Season broccoli and potatoes with pepper and ¾ teaspoon salt. Return to oven; broil, watching carefully, until broccoli is tender and potatoes are golden brown, 10 to 12 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Fry eggs until whites are set and yolks are still runny, 3 minutes. Serve broccoli and potatoes topped with cheese, eggs, dill, and remaining ¼ teaspoon salt. Rate it Print