Anytime eggs & potatoes

Anytime eggs & potatoes

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 40 mins

Easy

Serves 2
Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal457
  • fat30g
  • saturates5g
  • carbs37g
  • sugars7g
  • fibre4g
  • protein11g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 400g new potatoes, see tip below
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2-4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • few large pinches of paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. 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.

  2. 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.

  • Recipe Tip

    Speed things up

    If you want to speed things up, you could cook extra potatoes the night before and cut them into thick chips, then just fry the onions for a few minutes before adding the potatoes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
wyrdsister
20th Aug, 2014
I make something similar but fry up some chorizo, chopped up, first to get the flavored oils out and then fry up some onions and mixed peppers, then add the potatoes. No need for the paprika.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.