This recipe serves two, but it can be easily doubled or cut in half. Potatoes and eggs cooked like this are best when prepared from start to end in the same pan, so the potatoes stay crispy and hot. You might want to do one panful at a time the first time you try this recipe, but once you eat this, I guarantee it will become a favorite and soon you’ll get the knack of working two pans at once. Serve for breakfast or as lunch with a salad.
- 1 large Idaho potato (about 8 ounces)
- ½ cup extra virgin olive oil
- 4 eggs
- 1/2 teaspoon fresh rosemary leaves
- Salt (preferably sea salt)
- Freshly ground pepper
Peel the potato and cut it in half crosswise. Stand the halves cut side down and cut into ¼-inch slices, then cut the slices into ¼-inch strips. Divide the oil between two 8-inch non-stick or well seasoned skillets and heat over medium-high heat. (If you don’t have two such pans, cook the potatoes and eggs one at a time.) Divide the potatoes between the pans of oil and cook, shaking the pans and turning the potatoes as necessary, until they are golden on all sides, about 6 minutes. Hold the potatoes in place with a slotted spoon or wire skimmer while you pour off all but about 1 to 2 teaspoons of oil from the skillets. Return the skillets to the heat, sprinkle half the rosemary leaves over each and toss well. Break two eggs into each pan. Season generously with salt and pepper, and mix the potatoes and eggs together with a fork until the egg is cooked to your likeness. Serve hot.