I tend to go a little bit all out when it comes to making potatoes. I'll throw every bit off fresh produce that I have lying around into the mix and fry them all up together! But we're in the midst of the winter and, after the holidays, produce is in short supply. What I do have a ton of? Is potatoes leftover from making mashed potatoes. I've been making a lot of Hash Browns lately. However, sometimes I don't always want what's essentially slowly deep fried potatoes! As much as that might be an indulgent meal in the morning? Lightly frying some roasted potatoes is more what I'm craving this morning.
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Variations of Roasted Potatoes
I'm a fan of roasting potatoes. It's one of my favorite dishes in the morning to start the day out. Potatoes are incredibly nutritious and filling. They get a bad reputation for predominately being in french fry form. Although the type and amount of oil makes an immense difference in whether or not you're going to feel sluggish afterwards! Which is why they're in the pantheon of breakfast foods along with eggs and maybe some
Preheat a skillet on medium with a splash of olive oil.I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
Meanwhile, dice the potato.
Add potatoes to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.Make sure to stir rather frequently. If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
Once cooked, add salt and pepper to taste and set aside.
Sunny-Side-Up Eggs
Leave the skillet on medium heat and add oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
Crack egg into the pan.It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
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