Fried eggs with rosemary sautéed potatoes

Fried eggs with rosemary sautéed potatoes

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(2 ratings)

Ready in 20 mins


Serves 2
A tasty twist on the family's favourite fried eggs

Nutrition and extra info

Nutrition: per serving

  • kcal401
  • fat25g
  • saturates7g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.39g
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  • 425g new potato
    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…

  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • a few sprigs of rosemary leaves, chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful of mushrooms, quartered



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 eggs



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

  • 1 tbsp oil


  1. Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.

  2. Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.

  3. 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.

  4. Serve the potatoes piled on two plates and top each serving with a fried egg.

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Comments, questions and tips

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dave6376's picture
3rd Mar, 2016
Cooking doesn't come much easier than this. Based on experience with other similar recipies I par-cooked the potatoes before frying them. I also fried the eggs in a separate pan simply because it was easier. The recipe refers to adding garlic. What garlic? There is no mention of it in the list of ingredients. I added a crushed clove which worked well.
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