Fried Potatoes and Eggs

1. 1

   Peel the potato and cut it in half crosswise.

2. 2

   Stand the halves cut side down and cut into 1/4-inch slices, then cut the slices into 1/4-inch strips.

3. 3

   Divide the oil between two 8-inch nonstick or well-seasoned skillets and heat over medium-high heat.

4. 4

   (If you dont have two such pans, cook the potatoes and eggs one serving at a time.)

5. 5

   Divide the potatoes between the pans of oil and cook, shaking the pans and turning the potatoes as necessary, until they are golden on all sides, about 6 minutes.

6. 6

   Hold the potatoes in place with a slotted spoon or wire skimmer while you pour off all but about 1 or 2 teaspoons of oil from each skillet.

7. 7

   Return the skillets to the heat, sprinkle half the rosemary leaves over each, and toss well.

8. 8

   Break two eggs into each pan.

9. 9

   Season generously with salt and pepper, and mix the potatoes and eggs together with a fork until the egg is cooked to your liking.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.