Tuesday, February 1, 2011

Fried Potatoes and Eggs

This is my father-in-law's recipe for potatoes and eggs, however, I made a slight modification to the recipe to make it my own. It's an excellent recipe for breakfast. 

3 medium size red potatoes, washed, unpeeled and chopped
1/4 cup chopped green onions
4 eggs
1 tablespoons oil
3 tablespoons hot water
salt to taste

1. Heat the oil in a 12-inch non-stick skillet over a medium high heat. Spread the potatoes in the pan, sprinkle some salt over the potatoes and cook until brown. Flip the potatoes to cook the other side for about 5 minutes or until brown (Note: Potatoes may not stick together when you flip them, that's fine as long as they get flipped so they get done evenly).

2. When both sides are brown, spread the green onions over the potatoes.
3. Crack the eggs and drop them over the potatoes (Note: Make holes in the potatoes for this will help hold the eggs in place).
4. Turn up the heat to high, add the hot water in the pan, cover, and cook for 3 minutes for "medium" poached eggs or 4-5 minutes for "medium-hard" poached eggs. Serve immediately.

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