Introduction
This dish is all about contrast: deeply crispy, well-seasoned potatoes paired with soft, perfectly cooked eggs. It works for breakfast, brunch, or a lazy dinner, and it’s made with simple ingredients you probably already have. One pan, big flavor, zero regrets.
Ingredients (serves 2–3)
For the potatoes
- 500 g (about 1 lb) potatoes (Yukon Gold or russet work best)
- 2–3 tbsp olive oil (or butter, or a mix of both)
- 1 small onion, finely diced (optional but excellent)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
For the eggs
- 4–6 eggs
- Salt and pepper
- Fresh herbs for garnish (parsley, chives, or green onions)
Optional extras
- Grated cheese (cheddar, feta, or parmesan)
- Bell peppers or mushrooms
- A dollop of sour cream or yogurt on top
Instructions
- Prep the potatoes
Wash the potatoes and cut them into small cubes (about 1–1.5 cm). Smaller pieces = more crispiness. - Parboil (optional but recommended)
Boil the potatoes in well-salted water for 5–7 minutes until just tender. Drain and let them steam-dry for a minute. - Crisp the potatoes
Heat the oil in a large skillet over medium-high heat. Add the potatoes in a single layer.
Don’t stir for the first 4–5 minutes — this is how the crust forms. - Build the flavor
Once golden, stir and add onion, garlic, smoked paprika, chili flakes, salt, and pepper.
Cook for another 5–7 minutes, stirring occasionally, until deeply crispy. - Add the eggs
Reduce heat to medium-low. Make small wells in the potatoes and crack the eggs into them.
Season eggs lightly with salt and pepper. - Cook to your liking
Cover the pan and cook:- 3–4 minutes for runny yolks
- 5–6 minutes for jammy yolks
- 7–8 minutes for fully set
- Finish and serve
Sprinkle with herbs and cheese if using. Serve straight from the pan.
Methods & Pro Tips
- Steam-drying after boiling makes potatoes crisp faster.
- Cast-iron or stainless steel pans give the best crust.
- Don’t overcrowd the pan — crispiness hates crowds.
- Butter at the end adds flavor without burning.
- For extra crunch, press the potatoes gently with a spatula during cooking.