Potato Coins with Fried Eggs

Oxmoor House
Potato Coins with Fried EggsRecipe
Photo: Oxmoor House

Hash browns are delicious, but they're too much work to make at home. Here's an easier method using fingerling potatoes that's equally as good and makes the perfect accompaniment to fried eggs. Your kids might even think the potatoes are better than French fries.

Serves 4 (serving size: 1 egg and 1/2 cup potatoes)


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2 tablespoons olive oil, divided
1 pound fingerling potatoes, cut into 1/4-inch-thick slices (3 1/2 cups)
1 cup (1/4-inch) vertically sliced onion
1/4 teaspoon kosher salt
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
4 large eggs


Hands-on: 8 Minutes
Total: 24 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add potato slices, onion, and salt; sauté 6 minutes, stirring after 3 minutes. Sauté 6 additional minutes or until potato is tender, stirring occasionally, adding garlic during last 1 minute of cooking time. Remove from heat; stir in thyme and next 3 ingredients (through pepper). Remove potato mixture from pan; keep warm. Heat pan over medium-low heat. Add remaining 1 tablespoon oil; swirl to coat. Add eggs to pan; cook 1 minute or until whites are just set around edges. Carefully turn eggs over; cook 1 minute or until whites are set. Serve immediately with potatoes.

Created date

August 2012

Nutritional Information

Calories 236
Caloriesfromfat 0.0 %
Fat 11.9 g
Satfat 2.5 g
Monofat 6.9 g
Polyfat 1.5 g
Protein 9.2 g
Carbohydrate 24.3 g
Fiber 2.2 g
Cholesterol 212 mg
Iron 2.2 mg
Sodium 198 mg
Calcium 56 mg