Comfort food for brunch or supper from Rachel Roddy .
Ingredients
- olive oil
- 1.2 kg potatoes peeled and cut into roughly 1cm cubes
- salt
- Leaves from 1 rosemary stalk
- 4 large free range eggs
Servings:
Instructions
- Pour about 7 tbsps olive oil into a frying pan then tip in the potatoes along with a good pinch of salt, and put over a medium flame.
- Cook for about three minutes, tossing the cubes around until they are coated with oil, then reduce the flame to low and cover with a lid. Leave the potatoes to cook gently, shaking the pan a couple of times, for 15 minutes, in which time they will steam, braise and almost cook through.
- Uncover, add the rosemary and raise the heat. As the potatoes are almost cooked, this stage is all about crisping, so fry for 10 minutes, stirring often to brown all sides.
- Push the potatoes aside to create four small hollows, break the eggs into the hollows and fry until done. Serve immediately.
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