Best 2 Rosemary Potatoes And Eggs Recipes
Embark on a culinary journey with our delectable rosemary potatoes and eggs, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile dish, perfect for breakfast, lunch, or dinner, combines crispy, golden potatoes roasted with aromatic rosemary and fluffy, tender eggs cooked to your desired doneness. Indulge in three enticing variations: the classic rosemary potatoes and eggs, a delightful one-pan skillet version, and a hearty breakfast casserole that's perfect for feeding a crowd. Each recipe offers a unique take on this classic combination, ensuring there's something for every palate. Prepare to elevate your mealtimes with this flavorful and satisfying dish that's sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY POTATOES AND EGGS
Made this when all we had were potatoes and eggs--and it was DELICIOUS! If you have other ingredients on hand, like gresh garlic and veggies, add them in with the potatoes! Top it with cheese to add more protein.
Provided by Llamatron
Categories Potato
Time 20m
Yield 3 1 cup servings, 3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
- Put butter in a frying pan and set to medium-high heat.
- Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
- Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
- Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
- Mix the eggs and potatoes together and serve.
Tips:
- Choose the right potatoes: For this recipe, waxy potatoes like Yukon Gold or Red Bliss are best as they hold their shape well when roasted. Avoid using starchy potatoes like Russets, as they tend to fall apart.
- Cut the potatoes evenly: This will help them cook evenly. Aim for 1-inch cubes or wedges.
- Toss the potatoes in oil and seasonings: Be generous with the olive oil, as this will help the potatoes crisp up in the oven. Season them with salt, pepper, and any other desired spices or herbs, such as garlic powder, onion powder, or paprika.
- Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 425°F (220°C) or higher.
- Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast. Spread them out in a single layer on the baking sheet.
- Roast the potatoes until they are tender and browned: This will take about 20-30 minutes, depending on the size of the potatoes. Use a fork to check the tenderness.
- Add the eggs: Once the potatoes are roasted, create small wells in them and crack an egg into each well. Return the pan to the oven and bake until the eggs are cooked to your desired doneness. This will take about 10-15 minutes.
- Garnish and serve: Sprinkle the roasted potatoes and eggs with fresh herbs, such as parsley, chives, or dill. Serve immediately.
Conclusion:
This simple yet flavorful dish of rosemary potatoes and eggs is a perfect combination of crispy roasted potatoes and tender, runny eggs. It's a great option for breakfast, brunch, or lunch and can be easily customized to your liking. Experiment with different seasonings and herbs to create a unique and delicious dish every time. The key to success with this recipe is to use high-quality ingredients and to roast the potatoes at a high temperature. With just a little bit of effort, you can create a restaurant-quality meal in your own kitchen.
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