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Restaurants›The Alchemist New York Street›Smashed Potatoes & Sunny Eggs Recipe

Smashed Potatoes & Sunny Eggs Recipe

Name: The Alchemist New York Streets SMASHED POTATOES & SUNNY EGGS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb baby Yukon Gold or new potatoes; 2 tbsp olive oil (for roasting); 1 tsp salt; 0.5 tsp black pepper; 1 tbsp butter; 2 tbsp fresh parsley, chopped; 4 each large eggs; 4 oz baby spinach; 1 tbsp olive oil (for frying); 0.25 tsp salt; 0.25 tsp black pepper; 1 cup cherry tomatoes, halved; 0.5 each red onion, thinly sliced; 3 tbsp rice vinegar; 2 tbsp water; 1 tsp sugar; 0.25 tsp salt; 0.5 cup fresh cilantro leaves (packed); 0.25 cup fresh parsley leaves (packed); 0.25 cup Greek yogurt or sour cream; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 each garlic clove, minced; 0.25 tsp red pepper flakes; 0.5 tsp salt; 1 tsp water (to thin); 1 tsp olive oil (drizzle); 2 tbsp microgreens or extra parsley (optional)

Inspired by The Alchemist New York Street

Time45m

Serves2

Crispy smashed potatoes, fried eggs, cherry tomatoes, spinach, green sauce, pickled red onions.

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Ingredients

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Potatoes & finishing

1 lb baby Yukon Gold or new potatoes

2 tbsp olive oil (for roasting)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp Butter

2 tbsp Fresh parsley, chopped

Eggs & greens

4 each Large eggs

4 oz baby spinach

1 tbsp olive oil (for frying)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tomatoes & pickles

1 cup Cherry tomatoes, halved

1/2 each Red onion, thinly sliced

3 tbsp Rice vinegar

2 tbsp water

1 tsp sugar

1/4 tsp Celtic sea salt

Green sauce (herb sauce)

1/2 cup fresh cilantro leaves (packed)

1/4 cup fresh parsley leaves (packed)

1/4 cup Greek yogurt or sour cream

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

1 each garlic clove, minced

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1 tsp water (to thin)

To finish

1 tsp olive oil (drizzle)

2 tbsp microgreens or extra parsley (optional)

Method

Potatoes & finishing

Boil potatoes

Place the baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size. Drain well and let steam-dry in the colander for 2–3 minutes.

Roast and smash

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment or foil. Arrange the drained potatoes on the baking sheet and use a heavy glass or potato masher to gently flatten each potato to about 1/2 inch thickness. Drizzle with 2 tbsp olive oil, sprinkle 1 tsp salt and 1/2 tsp black pepper over the potatoes, and dot with 1 tbsp butter cut into small pieces. Roast until edges are deeply golden and crisp, 20–25 minutes, turning once halfway through for even browning.

Finish potatoes

When potatoes are crisp, remove from oven and immediately sprinkle with chopped parsley and a light drizzle (about 1 tsp) of olive oil. Keep warm while you prepare eggs and other components.

Tomatoes & pickles

Quick-pickle the red onion: place thinly sliced red onion in a small bowl. Whisk together 3 tbsp rice vinegar, 2 tbsp water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves. Pour over onions, press to submerge, and let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours).

While onions pickle, halve the cherry tomatoes and set aside. Toss tomatoes lightly with a pinch of salt just before plating to draw out juices.

Green sauce (herb sauce)

Make the green sauce: in a blender or food processor combine 1/2 cup cilantro, 1/4 cup parsley, 1/4 cup Greek yogurt (or sour cream), 2 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, 1/4 tsp red pepper flakes and 1/2 tsp salt. Blend until smooth, adding up to 1 tsp water to reach a pourable consistency. Taste and adjust salt or lemon as needed.

Eggs & greens

Warm a large nonstick skillet over medium heat and add 1 tbsp olive oil. Add the baby spinach and sauté 1–2 minutes until wilted; season with 1/4 tsp salt and 1/4 tsp black pepper. Transfer spinach to a plate and keep warm.

In the same skillet, add another small drizzle of oil if needed and reduce heat to medium-low. Crack 4 eggs into the skillet (cook in batches if your pan is small) and fry sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season eggs with a pinch of salt and pepper.

Assembly

Divide warm smashed potatoes between 2 plates (about 2 medium servings per plate). Arrange sautéed spinach alongside the potatoes. Scatter halved cherry tomatoes over the potatoes and top with pickled red onion slices (use as much as you like).

Place two sunny-side eggs on each plate over or beside the potatoes. Spoon 2–3 tbsp of the green sauce over the potatoes and around the plate. Finish with a drizzle of olive oil, extra chopped parsley or microgreens, and a grind of black pepper.

Serve immediately so eggs are runny and potato edges remain crisp.