Best 2 Rosemary Potatoes And Eggs Recipes
If you are looking for a hearty and flavorful dish that is perfect for any meal, look no further than rosemary potatoes and eggs. This classic combination is a staple in many kitchens and is sure to become a favorite in yours. With just a few simple ingredients, you can create a dish that is both delicious and satisfying. Roasted rosemary potatoes are crispy on the outside and fluffy on the inside, while the eggs are cooked to perfection. Whether you are serving it for breakfast, lunch, or dinner, rosemary potatoes and eggs is sure to be a hit.
Here are our top 2 tried and tested recipes!
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY POTATOES AND EGGS
Made this when all we had were potatoes and eggs--and it was DELICIOUS! If you have other ingredients on hand, like gresh garlic and veggies, add them in with the potatoes! Top it with cheese to add more protein.
Provided by Llamatron
Categories Potato
Time 20m
Yield 3 1 cup servings, 3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
- Put butter in a frying pan and set to medium-high heat.
- Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
- Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
- Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
- Mix the eggs and potatoes together and serve.
Tips:
- Use a variety of potatoes for different textures and flavors. Waxy potatoes like Yukon Golds or Red Bliss hold their shape well, while russets are more fluffy.
- Cut the potatoes into uniform pieces so they cook evenly. Smaller pieces will cook faster than larger ones.
- Soak the potatoes in cold water for 10 minutes before cooking to remove excess starch and help them crisp up.
- Season the potatoes generously with salt and pepper. You can also add other herbs and spices like garlic powder, onion powder, or paprika.
- Roast the potatoes at a high temperature (425 degrees Fahrenheit or higher) to get them crispy on the outside and tender on the inside.
- Toss the potatoes halfway through cooking to ensure they brown evenly.
- Add the eggs to the potatoes during the last 5-10 minutes of cooking. This will help them cook through without overcooking.
- Serve the potatoes and eggs immediately with your favorite toppings.
Conclusion:
Rosemary potatoes and eggs are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With a few simple tips, you can make sure your rosemary potatoes and eggs are perfect every time.
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