Potatoes and Eggs
July 19, 2011 § 1 Comment
Breakfast rules. That is why I often make breakfast-y foods throughout all times of the day (mostly night). And nothing, I think, can be more satisfying than fried potatoes and a perfectly-cooked, thick and runny egg.
I’m going to spend a minute wistfully reminiscing about the perfect home fries at Boston College. (Forgive my Uncle-Rico-glory-days-spiel.) Every Tuesday and Thursday morning after our young-adult literature class our senior year, my darling friend Amanda and I would have a glorious, sit-down breakfast at Lower Dining Hall. We would arrive at 10:15, proceed to Sam’s omelette-station, and make our egg-white omelettes (mine always with cheese, tomatoes, spinach, mushrooms and occasionally bacon) and then load our plates with the most amazing, perfectly crispy, piping hot, and quite heavenly home fries. Honestly, I can’t even write about them without having a moment to myself, dreaming about how delicious they were. I have never had a potato as amazing since then, and I am sure Amanda and my’s friendship grew stronger and closer because we shared this memory. We actually talk about them still, and how we want to go back to Boston just for those home fries. Sigh. I have to stop here, or else it’s going to get weird (if it hasn’t already).
Eggs. Here is a good article on cooking eggs. I like my eggs not completely runny, but semi-runny. Just thick, like hot fudge-consistency. For that, I’ve found seven-minutes cooking-time is pretty consistent. I love perfect, soft-boiled eggs.
1. You can peel them if you want to, but for the potatoes I used, I just scrubbed and washed them well and did not peel. For a heartier-skinned potato like a Russert, I would peel. But for others, I don’t think it’s necessary.
2. Cast-iron skillet is pretty necessary for heat-retention and even-cooking.
Stephanie’s Home Fries and Soft-boiled Eggs
Inspired by Boston College
- 3-4 large potatoes, washed well and cut into 1/2 inch cubes
- 1/2 – 1 stick of butter (just do it)
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tbsp seasoning, Adobe has a good all-purpose seasoning mixture
- salt and pepper to taste
- In a cast-iron skillet, melt your butter and oil together on medium. After the skillet is hot, add your potatoes and coat them well in the butter/oil. Cover the skillet and leave them alone for 5-7 minutes, until they start getting browned. Add seasoning salt and mix gently, making sure the potatoes start getting evenly browned. Add onions and garlic and combine, and then stir occasionally for the next 5-10 minutes, or until all the potatoes are nicely crisp and browned. Taste, and add additional salt and pepper if necessary. Try not to eat them all.
- Bring water to a boil. As soon as it boils, gently lower your egg(s) into the water and turn the heat to simmer. Set the timer for 7 minutes (for jumbo eggs, 6 minutes for large eggs). As soon as the timer goes off, run the egg(s) under cold water and let them cool. It’s difficult and sometimes painful to try to peel hot eggs. Peel them gently and place over your potatoes.
- I hope you enjoy this delicious, simple meal. I love adding sriracha on top, along with some freshly ground black pepper and just a touch of sea salt.