Potato Coins with Fried Eggs

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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