Potato Coins with Fried Eggs

By Taking On Magazines

This is eggs and hash browns so there really isn't much to say about flavor that hasn't been said before. I'm a fan of this type of breakfast.

If you're wanting to take the time to babysit the potato coins while they cook, this is a beautiful dish to serve guests and anyone else you want to impress because it tastes good and looks wonderful.

Serving Size: 4 | Prep Time: 15 mins | Total Time: 35 mins

  • 2 Tbsp olive oil, divided
  • 1 lb fingerling potato, cut into ¼-inch thick slices
  • 1 cup (1/4-inch) vertically sliced onion
  • ¼ tsp kosher salt
  • 1 garlic clove, minced
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh rosemary
  • ½ tsp freshly ground black pepper
  • 4 large eggs
  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat.
  2. Add potato slices, onion and salt; saute 6 minutes, stirring after 3 minutes. Saute 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next three ingredients (through pepper)
  3. Remove potato mixture from pan; keep warm.
  4. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan, cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set.
  5. Serve immediately with potatoes. Serves 4 (serving size: 1 egg and ½ cup potatoes)
Recipe from Cooking Light's Real Family Food Cookbook

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