Potato and egg breakfast
A fast and easy dish to prepare for breakfast or midday snack. If you can get your hands on duck eggs, use them in place of chicken eggs for an even tastier egg and potato dish.Floury (as opposed to waxy) potato is ideal. Rinse under the tap and scrub with a brush to remove any trace of soil especially if cooking with the skin on.
Ingredients
- 3 to 4 tablespoons cooking oil (see notes)
- 300 to 400 grams potatoes (peeled or unpeeled) cut into half-inch cubes
- 3 to 4 large eggs beaten
- salt
- 3 to 4 tablespoons melted butter
- Pecorino romano
- chopped parsley optional
- buttered toast to serve
Instructions
- Heat the oil in a wide-bottomed pan.
- Spread the potato cubes in the hot oil.
- Cook without disturbing for a minute or so to allow the undersides to brown.
- Stir and continue cooking with occasional stirring until a golden brown crust forms.
- Pour in the beaten eggs.
- Sprinkle in a few pinches of salt (Pecorino is salty so go easy on the salt at this stage).
- Cook, stirring, until the eggs are done.
- Ladle into bowls or plates.
- Drizzle with melted butter, top with grated Pecorino and serve with buttered toast.
Notes
To prevent the potatoes from sticking to the pan:
If using a non-stick pan, pour in the oil before switching on the stove. Heat and add the potatoes.
If not using a non-stick pan, make sure that the pan is hot before pouring in the oil. Add the potatoes when the oil is hot.