For Sunday brunch, after a wild Saturday night, nothing beats a good plate of fried potatoes to soak up the leftover feelings of munchies and blah-ness. I’m a big fan of breakfast potatoes and they are awesome when you add a poached egg over the top. After several trials of making breakfast potatoes, this is the one. It is nicely spiced and seasoned to perfection and it will hit that button where you’ll rub you tummy after and go “MMMmmm….”.
This recipe makes enough fried potatoes for four hungry lumberjacks. The eggs are optional.
Fried Breakfast Potatoes
4 large russet potatoes, cut into 1 inch chunks. Don’t worry about uniformity in the morning.
1 onion, diced
4 cloves of garlic, chopped into small bits (again, don’t bother with uniformity)
1 teaspoon of coriander seeds
1 teaspoon of cumin
1 teaspoon of paprika
a large pinch of turmeric
1 teaspoon of rosemary
1 teaspoon of salt (or to your taste)
1/2 teaspoon of cracked black pepper
3 tablespoon of olive oil
1 tablespoon of butter
- Heat up a large pan under medium heat and roast the coriander, cumin and black cracked peppers for 30 seconds or until its fragrance hit your nose. If you don’t have a large enough pan, you can cook this in batches of two or three. It is important to not overcrowd the pan or the potatoes will turn soggy.
- Add the oil and butter, and let the butter melt completely before adding your onions and garlic in. Saute until the onions look translucent.
- Now throw the potato chunks in and start frying. At this point you want to add the paprika, turmeric and rosemary in as well. Cook by flipping the potatoes over every 5-10 minutes until they are browned and crispy around the edges. It will take approximately 35 minutes to cook these potatoes.
- Once they’re done, you can keep them warm in the oven while the rest of your household wakes up and zombie their way into the kitchen.
- Fill a pot with water and heat it until it starts to boil. Add 1 tablespoon of white vinegar in.
- Crack an egg into a small bowl.
- When you’re ready, reduce the heat on the stove until the boiling settles to a small simmer but the water is still extremely hot. Stir the pot until you create a small whirlpool and slowly but in one swift action, pour the egg into the center of the small whirlpool you’ve created in the pot. The egg will envelope itself with its egg white and form a beautiful cloud around itself.
My preference would to let the egg cook for 1.5 minutes before scooping it out with a spoon because I like my egg yolks to be runny with its whites silky around the yolk’s edges. If you like your poached eggs to be firmer, cook it for 3 minutes and no more. Use it as a topping on your salads or on this fried breakfast potatoes.