Pan-Fried Potatoes with Fried Egg
Vegetarian. 15 small steps, 4 of them done meanwhile, while a timer runs. The main ingredients: potatoes, onion and chives.
- Time
- 65 min
- Difficulty
- Medium
- per serving
- 591 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine or the air fryer.
Ingredients
- potatoes500 g
- onion1
- chives½ bunch
- pickles2
- vegetable oil3 tbsp
- eggs4
- butter10 g
- paprika1 tsp
- waterto taste
- saltto taste
- black pepperto taste
Contains Lactose and Egg
You need
7 parts- Pot
- Large skillet
- Small skillet
- Cutting board & knife
- Sieve
- Spatula
- Plate
Directions
15 stepsWash the potatoes
Wash the potatoes thoroughly, skin on. Halve large potatoes.
- 500 g potatoes
Boil the potatoes
20 minMedium heat
Put the potatoes in a pot, cover with cold water and add salt. Bring to a boil, then cook for 20 minutes until a knife slides in easily. If you cook them the day before, they get even crispier.
- water
- salt
Slice the onion
Meanwhile, while step 2 runs
Meanwhile, peel the onion and cut it into thin half rings.
- 1 onion
Slice the chives
Meanwhile, while step 2 runs
Cut the chives into fine rings.
- ½ bunch chives
Cool the potatoes
10 min
Drain the potatoes, briefly rinse them in cold water and let them cool for 10 minutes.
Slice the pickles
Meanwhile, while step 5 runs
Meanwhile, slice the pickles.
- 2 pickles
Peel the potatoes
Meanwhile, while step 5 runs
Peel the potatoes while they are still lukewarm.
Slice the potatoes
Cut the potatoes into slices about 5 mm thick.
Fry the first batch
5 minHigh heat
Heat half the vegetable oil in a large skillet over high heat. Put half the potatoes in one layer and fry for 5 minutes without stirring, until the bottom is golden brown.
- 1½ tbsp vegetable oil
Flip the first batch
4 minMedium heat
Flip the potatoes, lower the heat a little and keep frying for 4 minutes, until they are crispy all over. Then transfer them to a plate.
Fry the second batch
5 minHigh heat
Heat the remaining vegetable oil in the skillet. Fry the other half of the potatoes in one layer for 5 minutes without stirring.
- 1½ tbsp vegetable oil
Flip the second batch
4 minMedium heat
Flip the potatoes, lower the heat a little and keep frying for 4 minutes, until they are crispy all over.
Add the onions
4 minMedium heat
Return the first batch to the skillet. Add the onions, paprika, salt and pepper and fry for 4 minutes, until the onions are golden yellow.
- 1 tsp paprika
- salt
- black pepper
Fry the eggs
3 minLow heat
Melt the butter in a small skillet over low heat. Crack in the eggs, season lightly with salt and fry for 3 minutes, until the whites are set and the yolks are still soft.
- 10 g butter
- 4 eggs
- salt
Serve
Put the fried potatoes on plates, top with the fried eggs and sprinkle with chives. Serve the pickles on the side.
Nutrition
per serving591 kcal
- Protein
- 20 g
- Carbohydrates
- 50 g
- Fat
- 35 g
Guide values, calculated from the ingredients.
