Daily Special 2 Potatoes & 2 Eggs Recipe
Make Daily Special 2 Potatoes & 2 Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Eggs & finishing
Method
Potatoes
Prep
Wash and scrub the potatoes. If you prefer, peel them; otherwise leave the skins on for texture and nutrients. Cut each potato into 1/2-inch cubes (or small dice) so they cook through in about 15–20 minutes.
Par-cook (optional, speeds crisping)
Place the cubed potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover, and microwave on high for 3 minutes, or blanch in boiling water for 3 minutes, then drain thoroughly. Dry the potatoes well with a kitchen towel — surface moisture prevents browning.
Sear and roast on stovetop
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the butter foams and oil shimmers, add the diced potatoes in a single layer, spaced so they have contact with the pan. Let them cook undisturbed for 4–5 minutes to form a golden crust.
Season and toss
Once underside is browned, toss or turn the potatoes gently. Sprinkle 1 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp chopped rosemary or thyme over the potatoes. Reduce heat to medium and continue cooking, stirring occasionally, for another 8–10 minutes until potatoes are tender and crisped on most sides.
Eggs & finishing
Fry eggs (sunny-side or over-easy)
In a separate small nonstick skillet, heat 1 tbs butter over medium-low heat until it foams but does not brown. Crack 2 large eggs into the pan. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes; cover with a lid for 30–45 seconds if whites are taking longer to set. For over-easy: when whites are mostly set, gently flip each egg and cook 15–30 seconds more for runny yolk. Season with 1/4 tsp salt and a pinch (about 1/8 tsp) black pepper.