Fried Potatoes And Eggs Food

FRIED POTATOES AND EGGS

Steps:

• Cube potatoes and place in hot oil.
• Add remaining ingredients.
• Fry until eggs are cooked and onions tender.

PERFECT FRIED POTATOES

Steps:

• Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
• In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
• Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.

FRIED POTATO AND EGGS

Steps:

• Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use.
• The following day, peel the potatoes and cut into thin slices (about 5mm).
• Heat a large skillet or tabletop glass-ceramic grill over medium-high heat (for the LeMax, preheat at level 9 for 5 minutes, then reduce heat to 8).NOTE: for the stovetop method, two skillets is best, since you will get better results if every potato is in contact with the bottom of the pan. This will guarantee that they get crispy. A heavy-bottomed or cast-iron skillets is the best choice. Stainless steel and ceramic are also good options.
• Lightly grease the surface with clarified butter (about 1 teaspoon, or more).
• Add the onions and fry until they start to soften. Add the mushrooms and potatoes. Increase heat slightly, and fry until golden-brown, adding a little more ghee, if desired (a little extra fat, helps crisp up the potatoes). Season with salt and pepper, to taste.
• Add the spinach and cook for 1-2 minutes longer.
• Remove potato mixture from pan/grill; keep warm. Reduce the heat slightly add a little more ghee, and then add the eggs to pan/grill; cook until whites are just set around edges. Serve immediately with the fried potatoes. Enjoy!

FRIED EGGS WITH NEW POTATOES, BACON AND SPINACH

Steps:

• Steam potatoes on rack over boiling water until just tender, about 9 minutes. Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour drippings into small bowl; reserve.
• Heat 1 tablespoon drippings in same skillet over medium-high heat. Add potatoes and sauté until beginning to brown, about 5 minutes. Transfer to large bowl; sprinkle with 1 tablespoon vinegar, salt and pepper. Add 1 tablespoon drippings and garlic to skillet. Stir 30 seconds. Add spinach; toss until wilted, about 3 minutes. Sprinkle with 1 tablespoon vinegar, salt and pepper. Divide between 2 plates; top with potatoes. Cover loosely with foil. Add remaining drippings to skillet. Drop in eggs, cover and fry. Arrange eggs atop potatoes. Sprinkle with bacon.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

SPICY POTATOES AND SCRAMBLED EGGS

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

FRIED EGGS WITH ROSEMARY SAUTéED POTATOES

Steps:

• Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
• Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
• Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.
• Serve the potatoes piled on two plates and top each serving with a fried egg.

POTATOES AND EGGS

Steps:

• Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
• Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
• Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
• If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.