Anytime eggs & potatoes

Anytime eggs & potatoes

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(1 ratings)

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
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Ingredients

  • 400g new potatoes, see tip below

    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

    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

    un-yun

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

  • 2-4 eggs

    Egg

    egg

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

  • few large pinches of 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

    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.

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Comments (1)

wyrdsister's picture

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.

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