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1
In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy.
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Allow them to cool completely in the refrigerator.
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3
Once they are cooled completely, roughly chop them into cubes.
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To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter.
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Add the chopped potatoes along with the rest of the ingredients.
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Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.
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7
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter.
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Add 2 eggs to the pan and cook until the whites are mostly cooked.
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9
Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam.
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Cook until desired doneness.
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Cook's Note:
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Serving Suggestions: place the finished potatoes in a serving skillet and cover them with Cheddar.
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Place in a 350 degrees F oven for about 2 minutes (or until the cheese is melted) add the basted eggs on top and serve.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
