Anytime Eggs Potatoes Recipes

POTATOES AND EGGS

Steps:

• Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
• Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
• Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
• If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.

ANYTIME EGGS & POTATOES

Steps:

• Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
• 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.

POTATO KOROKKE

Steps:

• Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
• Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
• While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
• Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
• With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
• Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
• Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
• Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
• Serve hot, with tonkatsu sauce, if you'd like.

EGGS ON POTATOES

Steps:

• Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
• Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
• Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.

EGGS OVER EASY WITH POTATO HASH

Steps:

• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
• When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.