Fried Eggs and Potatoes
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- ¼cup extra-virgin olive oil
- 1large yellow onion, finely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- ¼teaspoon ground turmeric
- 1tablespoon tomato paste
- 1large Yukon Gold potato (about 12 ounces), peeled and diced into ½-inch cubes
- 4large eggs
- Fresh herb of your choice, chopped, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
261 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large (12-inch) nonstick pan with a lid, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 7 to 9 minutes. Season with salt, add the turmeric and stir until fragrant, about 30 seconds. Add the tomato paste and cook just to take off the raw taste and deepen its color, stirring and taking care not to burn the paste, about 1 minute.
- Step 2
Add the potatoes, season with about ½ teaspoon salt and a few grinds of pepper, and stir. Cook for about 2 minutes, stirring often, just until the potatoes are no longer raw. Add ¼ cup water, stir and bring to a simmer. Cover, reduce heat to medium-low and cook, stirring occasionally and adding a tablespoon or two of water if the potatoes are browning too much, until the potatoes are just tender, 7 to 9 minutes. Taste the potatoes and add more salt and pepper to taste, being mindful that the eggs will also be seasoned.
- Step 3
Make four wells in the potatoes and crack an egg in each well; season the eggs with salt and pepper. With a wooden spoon, gently poke the egg whites (without disturbing the yolk) to make them spread and cook faster. Cover and check every 30 seconds to a minute, until the whites are cooked and the yolk is to your liking, 3 to 5 minutes for a softer yolk. Remove from the heat, sprinkle with herbs, if using, and serve.
Private Notes
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Cooking Notes
Nikki
I make this dish several times a week, but speed up process by boiling potatoes ahead of time. I always have container of cooked small potatoes in fridge for this dish, as well as for Nicoise or other salads.
Noah B
I made this recipe this morning. It turned out great. I put some garlic in because garlic makes everything better and I also added red bell peppers to add some sweetness in contrast to the savoriness of the dish and I added about tablespoon of harissa for a bit spice.
Idna
A basic recipe I make for breakfast regularly. I use Pomi strained tomatoes, as I like a lighter tomato flavor, and Vidalia onions for their sweet taste. I add cumin and a dash of Goya Adobo with pepper instead of salt and pepper and cook exactly as the recipe instructs. My potatoes are famous among my friends and family.
Paula
I like to stir in a handful of baby kale before I crack the eggs. Complete meal in one pan!
looking always for the “best bite”
As a household of …well one, halved the recipe and used tater tots… good, loved the onion. Really like the tots - they broke up so there was bit of potato in each bite… Sautéed spinach…
Elizabeth - Hudson Valley
My husband loved this for breakfast! I have a time saving tip for potatoes: to speed up the pan cooking time of potatoes first wash them, poke with a fork, and microwave 3-4 minutes ahead of using. Dice carefully once slightly cool, and proceed with recipe as written. No need to peel the potatoes if they have been washed - there is no difference with the end result and probably adds a little flavor and nutrition to the dish from keeping potato skin on.
Sean I
I used to make a similar dish for breakfast, just swapped out the following: 1 large sweet potato instead of yukon. Garlic powder & Onion powder in place of the onion (i'd say like 1/2 tsp each) - a sprinkle of dried herbs (I used Herbes de Provence, but basil or oregano can be used) and Aleppo pepper (Cajun spice can be used). I often just omit the tomato paste.
Dodiew
I always make extra parsley boiled potatoes so I have enough left over for hash browns. Then another day I have the potatoes with eggs. Easy peasy.
Miz
Usually make this when I’m hungover and I tend to like a spicier currier dish so I like to add harissa, cumin, curry powder, smoked paprika and whatever peppers are laying around. Also toss some chicken better than bouillon in the water (not enough for a true stock but just to add some oomph).
DM
Not sure I love tomato paste in this. Maybe leave out altogether or used diced tomatoes instead. Also, next time add garlic?
Emily
This was delish as-is, but for me it was missing a few things. Next time I will add butter to the pan before I add the eggs. I will also crumble a couple strips of bacon over the top before serving. As for herbs at the end I would do chives or scallions. Very yummy, pretty in the pan, not so pretty on the plate- I’ll probably serve it in shallow bowls next time.
Erin
So so good. One tip, I used a dollop of red curry paste because we were out of tomato paste, it was incredible. Added the depth and smokiness I think that took it out of the park. Thanks, Chef!
dush
Add garlic, parboil potatoes add red peppers
a new regular!
I love tuna so this was my dish! I cut back the mayo as others advised & half the tuna. I used pickles instead of cucumbers because there is nothing better than pickles & tuna for me. This was perfect. Quick and easy. I’ll definitely keep this in the regular rotation. My 18 month old daughter and husband also loved it. You could definitely add more to build it up as well (red cabbage). But it was very filling already.
Don
Tasty. I used russets and made sure they were cooked before I added the egg. I might have cooked out some of the flavor, but still a definite repeat. Thanks.
J Cawse
Kin to the legendary Northwest Logger Breakfast: eggs and onions and potatoes fried up together.
taylorcauthon
I’ve made these potatoes a couple times now as a side dish sans eggs and they are delicious! So easy and very flavorful. YUM
EmmaGH
Always looking for different ways to do breakfast potatoes and this did not disappoint! Per some of the other suggestions I added red bell pepper and later stirred in some raw spinach when the potato mixture was nearly done. I added some red pepper flakes as the potatoes cooked, too, and topped with Frank’s hot sauce. Yum! Only issue is these potatoes took way longer to cook through than budgeted for… I was having a lazy morning so it didn’t make a huge difference but something to keep in mind.
Christa
I easily halved the recipe for one on a cool, overcast weekend morning, used fresh eggs from my neighbor, didn't bother peeling the thin-skinned potatoes, and this recipe was absolutely delightful and warming and simple to make--would definitely make again, and a great back-pocket recipe. Especially appreciate the addition of turmeric, as I have multiple sclerosis, but even if I didn't, it adds an appealing and warming golden glow to the dish.
Vida
Great and easy. Added in minced garlic. Definitely need to add more water as the potatoes cook. I cook the eggs separately if I anticipate there to be any left overs.
Terry
Delicious
Jeff
Fry the potatoes and onions first .
flora
I don’t know if European potatoes are different than those in the US, but I’ve made this recipe a few times and find that the potatoes take ages to get done - roughly 40 minutes and lots of water until they get soft. I then let all of the water evaporate once the potatoes are cooked through. Other than that I follow the recipe exactly and always love how it turns out!
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