Fried Eggs With Rosemary Sautéed Potatoes Recipes

BAKED-POTATO EGGS

Steps:

• Heat oven to 400° F.
• Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.
• Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow.
• Arrange on a baking sheet and cook 10 to 15 minutes or until set.

FRIED EGGS WITH ROSEMARY SAUTéED POTATOES

Steps:

• Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
• Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
• Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.
• Serve the potatoes piled on two plates and top each serving with a fried egg.

ROSEMARY POTATOES AND EGGS

Steps:

• Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
• Put butter in a frying pan and set to medium-high heat.
• Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
• Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
• Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
• Mix the eggs and potatoes together and serve.

FRIED POTATOES WITH ROSEMARY SALT

Steps:

• Bring a large pot of salted water to a boil. Slice potatoes 1/4 inch thick and place in a bowl filled with 1 quart of water and 1 tablespoon of the kosher salt. Drain potatoes, and add to boiling water. Cook 6 to 8 minutes, until potatoes are tender but firm. Drain, and let cool completely.
• Meanwhile, grind rosemary in a small spice grinder or coffee grinder. In a small bowl, combine rosemary and 1/2 tablespoon salt, and mix well. Set aside.
• Heat oven to 175 degrees. Fill a large skillet with 1/4 inch oil, half canola, half olive oil. Heat oil until a bread crumb added to the oil browns in about 20 seconds. Carefully add dry potato slices in a single layer, and fry until golden brown, about 3 to 5 minutes. Turn, and brown other side, about 2 to 3 minutes. Remove to an ovenproof plate lined with paper towels, and keep warm in heated oven. Repeat with remaining potatoes. Sprinkle potatoes with rosemary salt, to taste, and serve immediately.

SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE

Steps:

• Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
• Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
• Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
• Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

ROSEMARY AND HERB FRIED POTATOES IN OLIVE OIL

Steps:

• Wash, then slice your beautiful fresh Red Potato into 1/8 inch slices.
• Put Olive Oil into a 12-Inch Skillet, and heat over med/high heat.
• Add potato slices to skillet. Cover and reduce heat to med/low. Sautee potatoes for about 10 minutes, checking constantly to make sure they don't get too brown.
• After about 10 minutes, when potatoes are brown on bottom layer, turn the whole layer.
• Brown the underside just a couple of minutes till slightly brown. Add herbs and water.
• Cover and cook till potatoes are tender.
• Sometimes I end up with crispy parts, and sometimes I don't, but they are great either way.