Description
A quick and delicious breakfast recipe featuring two potatoes and two eggs. The potatoes are boiled and then pan-fried to a golden crisp before being topped with eggs cooked right on the potatoes. Seasoned simply with salt and pepper, this dish delivers comforting flavors and satisfying texture in just 25 minutes.
Ingredients
Scale
Ingredients
- 2 medium potatoes
- 2 eggs
- Salt to taste
- Pepper to taste
- Oil for frying (about 2 tablespoons)
Instructions
- Peel and dice potatoes: Start by peeling the potatoes and cutting them into small, even cubes to ensure quick and uniform cooking.
- Boil the potatoes: Place the diced potatoes in a pot of boiling water and cook until tender but not falling apart, about 8 to 10 minutes. Drain well.
- Heat oil in pan: Warm about 2 tablespoons of oil in a skillet over medium heat to prepare for frying the potatoes.
- Fry the potatoes: Add the boiled potatoes to the hot oil and cook, stirring occasionally, until they develop a golden and crispy exterior, approximately 5 to 7 minutes.
- Add eggs: Crack the eggs directly over the fried potatoes in the skillet. Reduce heat to low and cook until the eggs are set to your liking, about 3 to 5 minutes.
- Season the dish: Sprinkle salt and freshly ground black pepper over the potatoes and eggs to taste.
- Serve hot: Transfer the cooked potatoes and eggs to plates and serve immediately for a warm and satisfying breakfast.
Notes
- Use medium-sized potatoes for even cooking.
- Boiling the potatoes first ensures soft interiors before frying for crispiness.
- Adjust cooking time of eggs based on preference for runny or firm yolks.
- Can add herbs like parsley or chives for extra flavor.
- Serve with toast or fresh salad for a balanced meal.
