Best Fried Potatoes With Poached Eggs Recipes

FRIED POTATOES AND EGGS

Fried Potatoes and Eggs image

This was one of my favorite dishes as a child. After I was grown, my mother told me it was just her way of "stretching" leftover baked potatoes when there weren't enough to go around. I am guessing on the times.

Provided by audraQ

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 medium potatoes, baked and cooled
4 eggs, slightly beaten
1/2 small onion, chopped
4 crusts of bread, cubed
salt and pepper

Steps:

Cube potatoes and place in hot oil.
Add remaining ingredients.
Fry until eggs are cooked and onions tender.

Nutrition Facts : Calories 515.2, Fat 8.2, SaturatedFat 2.2, Cholesterol 211.5, Sodium 692, Carbohydrate 90.4, Fiber 7.8, Sugar 2.7, Protein 19.5

FRIED POTATOES WITH POACHED EGGS

FRIED POTATOES WITH POACHED EGGS image

Believe it or not, this is considered a German dish. I'm finding a lot of things my mother used to make turn out to be German in origin. Talk about comfort food! Recipe & photo: cookingchanneltv.com

Provided by Ellen Bales @Starwriter

Categories Breakfast Casseroles

Number Of Ingredients 9

Ingredients

4 large russet potatoes
8 ounce(s) sliced smoked bacon
1/4 cup(s) plus 3 tbsp. white distilled vinegar
2 tablespoon(s) german mustard
- salt and pepper to taste
3 tablespoon(s) canola oil
1 large red onion, diced
6 - eggs, room temperature
1/4 cup(s) sliced fresh chives

Steps:

Fill a large saucepan with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook about 20 minutes. Potatoes should only be parboiled at this point. Drain. Transfer to a small baking sheet and freeze for 1 hour.
Meanwhile, cook the bacon in a large skillet until crispy and most of the fat has been rendered, about 10 to 12 minutes. Transfer to a paper towel and crumble. Pour the bacon fat from the pan into a heatproof bowl and set aside.
Whisk together 3 Tbsp. of the vinegar and the mustard in a small bowl. Slowly stream in 1/4 cup of the hot bacon fat, whisking until well blended. Season with salt and pepper.
Remove the potatoes from the freezer and cut into 1/2-inch cubes.
Pour about 1-1/2 inches of water and the remaining vinegar into a large skillet and bring to a slow simmer.
Meanwhile, heat 3 Tbsp. of the reserved bacon fat and the canola oil in the same skillet used for the bacon over medium heat. Add the red onions and cook until softened, about 5 minutes.
Then add the potatoes. Season liberally with salt and pepper and saute until the potatoes are just cooked through, stirring frequently, about 5 minutes. Turn the heat to medium-high and continue cooking until the potatoes are browned and crispy, stirring frequently, about 8 minutes longer.
Transfer the potatoes to a preheated 400-degree oven while you poach the eggs.
Crack the eggs one at a time into a cup, and then carefully slide each into the simmering water. Cook until firm, turning occasionally with a slotted spoon, for 3 to 5 minutes, and then transfer to a kitchen towel-lined plate with the slotted spoon. Sprinkle with salt and pepper.
Toss the potatoes with the mustard-bacon vinaigrette and serve topped with the poached eggs and garnished with the reserved bacon and chives.

CRISPY FRIED POACHED EGGS

Crispy Fried Poached Eggs image

This truly wow-worthy dish combines smooth silky egg yolks with a crispy tasty crust. Top with pickled onions and scallions

Provided by Annie Campbell

Time 27m

Number Of Ingredients 11

Ingredients

4 large fresh eggs
2 tablespoons white vinegar
4 cups vegetable oil
1.5 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1.5 cups panko bread crumbs
2 tablespoons chopped pickled red onions (for garnish)
2 tablespoons chopped green onions (for garnish)
1 tablespoon red pepper flakes for garnish, or to taste

Steps:

Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque. Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain.
In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl. Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.

Nutrition Facts : Calories 2321 kcal, Carbohydrate 67 g, Cholesterol 279 mg, Fiber 2 g, Protein 19 g, SaturatedFat 37 g, Sodium 1456 mg, Fat 228 g, UnsaturatedFat 0 g

WARM SPINACH SALAD WITH FRIED EGG AND POTATOES

Warm Spinach Salad with Fried Egg and Potatoes image

Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 bunches flat-leaf spinach (2 pounds total), thick stems removed, leaves washed well and roughly torn
2 ounces Parmesan, shaved with a vegetable peeler
4 large eggs

Steps:

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.
Meanwhile, in a large bowl, combine remaining 2 tablespoons oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.
When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.
Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.