Monday, September 20, 2010

Skillet Eggs & Potatoes


When I was a child, my grandmother's fried potatoes were one of my most favorite things in the world. She cooked them in a cast iron skillet, with nothing else but some oil, until they were perfectly crisped. Then, she would fry an egg on top. Whenever I wasn't feeling well, this is what she would make me...the ultimate comfort food.
I recently made some for my Bozos. They are not potato fans...but, they do like french fries & these are so crispy, they don't taste like typical home fries, which sometimes have a mushy texture. They taste like french fries.
They loved them!! So, this has become one of our "Breakfast for Dinner" options. It's great too, because it's made with things that I usually always have in the house. So, when I am scrambling to come up with what to make for dinner...I now have this.
I purposely didn't add any fluff to this recipe. Mostly, because my grandmother didn't...but, also because I wanted it to be kid-friendly. However, if you'd like to add something, I'm sure it would be just as delicious. Adding some onions, garlic, or some hot peppers would be really yummy.

Begin by peeling 1 1/2 pounds of Yukon Gold potatoes. Cut them into 1/2" pieces & add them to a pot. Fill the pot with water & bring it to a boil. Simmer them for just 3 minutes. You just want them parboiled & not cooked all the way through.

Drain them & heat a cast iron skillet over medium heat.

Add 2 tablespoons of canola oil to the skillet, add in the potatoes & arrange them in a single layer. Let them sizzle away, undisturbed for 5 minutes, or until they begin to brown. Give them a toss, arrange them back into a single layer & cook for another 5 minutes.
Once they begin to get golden, crack 2 eggs {gently} over the top.
If you want the yolk to stay perfectly in tact, you can crack them into a small bowl first.

Lower the heat, so the potatoes don't burn on the bottom. Cover the eggs with a lid & cook until they are set. Season generously with salt & pepper, sprinkle with some minced parsley & serve.

Skillet Eggs & Potatoes

Makes a hearty breakfast for two

This dish can be modified to suit your taste. Add some garlic, onion, bell or hot peppers...anything. I highly recommend using a cast iron skillet, as it does such a great job of browning the potatoes. Add more eggs, as needed. If you increase the eggs by more that 3-4 total, increase the potatoes as well.

1 1/2 pounds Yukon Gold potatoes
2 tablespoons canola oil
2 large eggs
salt & pepper, to taste
minced fresh parsley, for garnish

Peel the potatoes & cut them into 1/2" pieces.
Add them to a pot, fill the pot with water & bring it to a boil. Simmer them for just 3 minutes & drain. You just want them parboiled & not cooked all the way through.
Heat the oil in a cast iron skillet over medium heat.
Add in the potatoes & arrange them in a single layer. Let them sizzle away, undisturbed for 5 minutes, or until they begin to brown. Give them a toss, arrange them back into a single layer & cook for another 5 minutes.
Once they begin to get golden, crack the eggs {gently} over the top.
Lower the heat, so the potatoes don't burn on the bottom. Cover with a lid & cook until the eggs are set. Season generously with salt & pepper, sprinkle with some parsley & serve.
Click here for the printable recipe.

17 comments:

Alicia said...

Wow. I'm starving- these look so good and simple!

Joanne said...

I think everyone should have a good potatoes and eggs recipe to have on hand. this seems perfect. Kid tasted, grandma approved!

squirrelbread said...

that a skillet full of memory and delicious flavors! i love when deciding on lunch is made easier by blog posts.

cheers,

*heather*

julie (etsy stalkers) said...

these look amazing and easy for those of us (i.e. me) who aren't so handy in the kitchen. must. wipe. drool. off. work. computer.

ellie g. said...

This looks delicious. This will be our breakfast tomorrow morning!!

Alicia said...

These look Great! I love eggs for dinner!

Anonymous said...

Love it, looks very tasty

Chelsea @ sprinklesofparsley.com said...

Wow this recipe looks amazing... I love anything with a runny egg!

KRundell said...

Just discovered your blog! Love it! I, too, love food, photography and design (I'm a graphic designer). Can't wait to explore more of your recipes!

Jun Belen said...

Oh my! That's one lovely and tasty skillet! I'd dig in anytime for those eggs and potatoes!

Cherine said...

Looks sooo good!!

City Share said...

What a beautiful breakfast/dinner. I love crispy home fries.

Firdous said...

Great post. My daughter loved it.

Amanda said...

So simple yet I bet it's delicious!

oneshotbeyond said...

why is everything cooked in a cast iron skillet so much better? :-)

Elaine said...

Any particular reason for the Yukon Golds vs: Idaho's? Going to fix this over the weekend in my cast iron skillet.

katie said...

Hi Elaine,
You can use any potato variety you prefer for this dish...even sweet potatoes, if you so desire! It is such a basic, simple recipe - you can really adapt it in many ways. However, I just happen to love Yukon Gold potatoes! Beyond that, they are also waxier than other potato varieties, which helps them hold their shape, and "crumble" less. That quality makes them an ideal choice for this recipe, but not a requirement. Enjoy!

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