Fried Potatoes With Poached Eggs Recipes

FRIED POTATOES AND EGGS

Steps:

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

FRIED POTATOES WITH POACHED EGGS

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.

CORNED BEEF HASH WITH FRIED OR POACHED EGG

Steps:

• Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
• Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
• Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
• Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
• You can prepare the eggs in another pan during these steps.
• Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
• Season with Hot Sauce at table, to taste.
• Enjoy!