Lunches

Pan-Fried Potatoes with Fried Egg

The Quirky Foodster Team

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Ingredients

800 g (1.75 lb) boiled potatoes, cooled and sliced
2 tbsp butter
1 tbsp vegetable oil
1 onion, finely chopped
100 g (3.5 oz) bacon lardons (optional)
Salt and black pepper, to taste
4 large eggs
2 tbsp chopped chives, for garnish

Method

Heat butter and oil in a large frying pan over medium-high heat.
Add the potato slices in a single layer and fry undisturbed for 4-5 minutes until golden underneath.
Add the onion (and bacon, if using) and continue frying, turning occasionally, for another 8-10 minutes until crisp and golden.
Season with salt and pepper.
In a separate pan, fry the eggs sunny-side up.
Plate the potatoes and top each portion with a fried egg and a scattering of chives.

Introduction: A humble, deeply loved German comfort dish that turns leftover boiled potatoes into crisp, golden pan-fries, traditionally topped with a fried egg for a simple, filling midday meal found in home kitchens nationwide.

Cultural Background: A humble, deeply loved German comfort dish that turns leftover boiled potatoes into crisp, golden pan-fries, traditionally topped with a fried egg for a simple, filling midday meal found in home kitchens nationwide.

Tips: Use potatoes boiled the day before — freshly boiled potatoes are too moist and will turn mushy rather than crisp.

Variations: Add sliced Frankfurter or Wiener sausage for a heartier version, or leave out the bacon for a vegetarian take.

Storage: Fried potatoes keep 2 days refrigerated in an airtight container.

Reheating: Reheat in a hot dry pan for 3-4 minutes to restore crispness; avoid the microwave, which makes them soggy.

Nutrition: Approx. 410 kcal, 14g protein, 22g fat, 38g carbohydrate per serving.

FAQs:

Q: Can I use raw potatoes instead of pre-boiled?

A: Yes, but parboil them first for 8-10 minutes or they won't cook through in the pan.

Q: What's the vegetarian version?

A: Simply omit the bacon; the dish is naturally vegetarian without it.