These are super simple.Crisp potatoes, and softly cooked eggs, these are a dream pair together.A total of 5 ingredient and this includes the salt & pepper !! I cooked these in individual small skillet pans, or frypans, it was nice to have the pan to yourself, without sharing this time… You can also cook these in smaller individual fritters if you don’t have small frypans, and pop a pan fried egg on top. I would love to try these in one large frypan. Cook potatoes as directed, it may take a little longer for the potato to crispen up in the large pan, then make space for about 4 eggs. Crack them into holes and cook to your liking. It may be difficult to get this out of the pan in one go, try loosening the edges, and sliding out onto a large round platter, or scoop out potato and egg for an individual serve.
recipe, styling and snap by Sydney Food Stylist Jane Collins
prep time 10 minutes
cooking time 15 minutes
4 large potatoes, peeled
2 Tbsp olive oil
seas salt and cracked black pepper
1 Tbsp chopped parsley
1 Place whole potatoes in a medium saucepan and bring to the boil. Cook for 8-10 minutes till just tender, not too soft, still with some firmness to them. Drain and allow to cool. When cool enough to handle, grate potatoes.
2 Heat oil in 4 small frypans over medium heat.Add approx 1 grated potato to each pan and press down firmly. Season with salt and cracked pepper. Cook for 5-6 minutes or till golden and crispy, urging over when golden. Make a hole in the centre of the potatoes, big enough for the egg to go in. Crack each egg into a hole and cook, covered for 4-5 minutes, or till cooked to your liking.
3 Sprinkle with parsley and serve.
sizzle sub– serve these with your favourite chutney or home made sauce. If you want you could add strips of streaky bacon to this dish, and roasted tomatoes.
sizzle tip- cook the potatoes so they are just tender, still firm- the easy way to tell is to stick a sharp small knife into the potato, lift it out of the pan and if it falls off the knife easily, its ready. You want to have a bit of stickiness and starch left in the potato, so it sticks together in the pan when cooking.