- ghee 2 tablespoons
- baby potatoes 1- 1 1/2 pounds , quartered (leave the skins on)
- shallots 4 large, peeled and sliced finely
- sea salt and pepper to taste
- Eggs 3-4 large • 130 kcal
- fresh chopped parsley or sliced chives to garnish
- red pepper flakes (optional)
This one-pan dish of sautéed baby potatoes, shallots and fried eggs is a great midweek supper or weekend brunch dish.
It’s easy to make, filling, and also very inexpensive. The ingredients are simple, store cupboard staples that you probably have on hand already, but the flavors are excellent.
This dish is sure to become a new family favorite!
Place a large, cast iron pan over high heat. Add ghee to pan and melt.
Then add potatoes and cook for about 10 minutes, stirring occasionally. You may need to lower the heat if the potatoes start to brown before they soften.
Add the shallots and cook until they are caramelized, and potatoes are browned and crispy. This will take around 10-12 more minutes.
Sprinkle with sea salt and pepper, and stir in.
Make 3-4 wells in the potatoes, and crack the eggs very carefully into wells.
Put a lid on or cover the pan and cook gently until the egg whites are solid and yolks are runny.
Sprinkle with parsley, chives, or red pepper flakes if desired.