Side Side Of Addons Potatoes Egge Recipe

Wash potatoes and cut into 1/2-inch cubes. Place in a medium pot and cover with about 1 inch of cold water. Add 1 tsp kosher salt.

Bring to a gentle boil over medium-high heat. Reduce to a simmer and cook 6–8 minutes, until potatoes are just tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes.

Spread the drained potatoes on a plate or baking sheet to cool slightly while you prepare the sauté base. Pat any excess moisture with a paper towel — drier pieces brown better.

Finely dice the yellow onion and mince the garlic cloves.

Heat a large skillet over medium heat. Add 1 tbsp neutral oil and 2 tbsp butter. When the butter foams and the fat is shimmering, add the diced onion.

Cook the onion, stirring occasionally, for 4–5 minutes until translucent and beginning to brown at the edges. Add the minced garlic and 1 tsp fresh thyme leaves and cook 30–45 seconds until fragrant.

Add the par-cooked, drained potato cubes to the skillet in a single layer as much as the pan allows. Increase heat to medium-high. Let the potatoes sit, undisturbed, 2–3 minutes to develop a golden crust.

Stir or flip the potatoes and continue to cook, stirring occasionally, for another 6–8 minutes until most surfaces are golden and crisp. Adjust heat as needed to avoid burning.

Season the potatoes with 1 tsp black pepper and additional salt to taste (start with 1/2 tsp). Toss in 1 tbsp chopped parsley and 1/4 tsp smoked paprika if using. Remove from heat and transfer to a warm plate.

Wipe the skillet lightly with a paper towel if needed and return to medium-low heat. Add 1 tsp olive oil and allow to warm until shimmering.

Crack 2 large eggs into a small bowl (one at a time to check for shell). Gently slide eggs into the skillet. Cook sunny-side up for 3–4 minutes until whites are set but yolks remain runny; cover the pan for 30–45 seconds if you prefer slightly more set tops. For over-easy, cook 2 minutes then gently flip and cook 20–30 seconds.

Season eggs with 1/4 tsp fine sea salt and a pinch of black pepper. If desired, sprinkle 1 tbsp chopped chives over the eggs.

Slide the eggs on top of the warm potatoes.

Garnish the combined potatoes and eggs with remaining chopped parsley and a light dusting of smoked paprika for color and a hint of smokiness.

Serve immediately with a lemon wedge on the side to squeeze over if desired.