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Anytime Eggs and Potatoes

Although it’s not a quick supper — the potatoes and onions really can’t be rushed here — this recipe offers up simple comfort that is worth the wait. We like to pair this with buttered toast and a green salad, but you might also choose to serve sliced and sautéed Spanish chorizo alongside, and certainly a few slices of crisped bacon wouldn’t go amiss if you rustle this up for breakfast instead of supper. It’s just delicious — anytime!

Anytime Eggs and Potatoes

14 oz. Yukon gold potatoes (or similar)
4 tbs. olive oil
1 onion, halved crosswise from stem to root, then thinly sliced
2-4 eggs
few large pinches paprika (sweet or smoked, according to preference)
handful chopped fresh parsley

Cut the potatoes into medium-sized chips (i.e., like thick fries), then pat dry with paper towel. Heat the oil in a large pan, add the potatoes and onion, give all a good stir to coat with the oil, then lower the heat and cook gently for 20-25 minutes, stirring occasionally, until the potatoes are cooked and the onions are golden. Season will with salt and freshly ground black pepper, then make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.

One Comment Post a comment
  1. Sounds so amazing! Just wrote about pastured eggs, can’t wait to try this recipe with them😋

    November 8, 2014

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