Eggs with Fried Potatoes (2)

Comfort food for brunch or supper from Rachel Roddy .

Eggs with Fried Potatoes (2)
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Eggs with Fried Potatoes (2)
Print Recipe
  1. Pour about 7 tbsps olive oil into a frying pan then tip in the potatoes along with a good pinch of salt, and put over a medium flame.
  2. Cook for about three minutes, tossing the cubes around until they are coated with oil, then reduce the flame to low and cover with a lid. Leave the potatoes to cook gently, shaking the pan a couple of times, for 15 minutes, in which time they will steam, braise and almost cook through.
  3. Uncover, add the rosemary and raise the heat. As the potatoes are almost cooked, this stage is all about crisping, so fry for 10 minutes, stirring often to brown all sides.
  4. Push the potatoes aside to create four small hollows, break the eggs into the hollows and fry until done. Serve immediately.
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