Fried Eggs With Rosemary Potatoes
This mouthwatering recipe combines perfectly cooked and seasoned rosemary potatoes with beautifully fried eggs for a delightful breakfast or brunch dish. The potatoes are tender on the inside and crispy on the outside, complemented by the aromatic rosemary flavor. The eggs are cooked to perfection with a runny yolk that pairs wonderfully with the potatoes. This dish is sure to impress your family and friends with its simple yet delicious flavors.
— Constant Cookbook
Ingredients
- 5 russet potatoes, about 3 1/2 lb. total, peeled
- 9 Tbs. olive oil
- 1 1/2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. vegetable oil
- 12 eggs
Instructions
- Put the potatoes in a large pot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium and cook the potatoes until just tender when pierced with a fork, about 15 minutes. Drain well in a colander and let cool for 10 minutes.
- Set a potato ricer to the largest setting. Working in batches, pass the potatoes through the ricer and carefully transfer to a baking sheet. Let cool completely, then cover tightly with plastic wrap and refrigerate overnight.
- Preheat an oven to 200°F.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Sprinkle the potatoes with the rosemary and season generously with salt and pepper. Add one-third of the potatoes to the pan and cook, without disturbing them, until browned underneath, 4 to 5 minutes. Turn the potatoes over and cook, stirring occasionally, until well browned on the other side, 4 to 5 minutes more. Season with salt and pepper and transfer to a clean baking sheet. Cook the remaining potatoes in 2 more batches, using 3 Tbs. olive oil for each batch. Transfer the potatoes to the oven to keep warm while you cook the eggs.
- Heat a 10-inch nonstick fry pan over medium-high heat. Warm 1 Tbs. of the vegetable oil until shimmering but not smoking. Break 3 eggs into the pan and fry until the whites are set and the yolks are still runny, about 2 minutes. Transfer to a plate and season with salt and pepper. Cook the remaining eggs in 3 more batches, using 1 Tbs. vegetable oil for each batch.
- Divide the potatoes among 6 individual plates and place 2 fried eggs alongside. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen.
Yield
Serves 6.
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