There really are very few meals more tasty and satisfying than garlic-browned spuds with fried free range eggs. Great for breakfast, lunch, dinner or snack.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Ingredients Cost: < $1/serving
Serves: Cook’s Choice

Fresh Raw Potatoes
Onion, Chives or Shallot
Olive Oil
Free-Range Eggs
Sea Salt

Mince a few cloves garlic and onion or shallot to taste. Splash olive oil (about 1 Tablespoon for each potato) into fry pan or wok, and sprinkle with sea salt and cracked or ground pepper. Set on medium heat. Add minced garlic and onion/shallot to oil and saute till slightly browned.

Peel and cube raw potato – the general rule is 1 medium size potato per person. Cubes can be large, medium or small – small cubes take less time to cook. Stir lightly so potato is coated with oil mixture, and garlic and onion don’t stick to the pan and burn. Set to medium-high heat. Season potato to taste with salt and cracked or ground pepper. Toss to brown on all sides, then reduce heat and cover pan. Let cook, turning every few minutes, till potato is soft when pierced with a fork – about 10 minutes. You may need to splash in a bit more oil as potato cooks, if the pan seems dry. Alternatively, splash in a bit of cold water instead of oil.

Pile potato to one side to make space, crack in eggs and cover pan. When whites are cooked, they can be flipped easy-over if desired. Then transfer all from pan to serving plate. Salsa or steamed asparagus are perfect sides to this dish, as is freshly sliced lightly seasoned tomato and sliced fresh avocado.

Note: Peeling the spuds is optional. I peel in winter because winter skin is tough and relatively tasteless. In summer, simply scrape dirt from skin with a knife or kitchen brush, and cook with skin for added nutrients. The length of time to cook potatoes varies, depending on the altitude and type of potato. I prefer red skinned spuds; white skinned tend to be more dry and less porous with a crumbly texture. Like many cooking related choices, it’sa matter of personal taste. Also in summer, whole fresh baby spuds are wonderful.


Copyright © L.D’anna 2017