John Myers
Quick Fried Potato and Egg Pan
The perfect quick fried potato and egg pan recipe with a picture and simple step-by-step instructions.
- 150 g Boiled potatoes / rest
- 30 g 1 kleine Zwiebel
- 2 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Whole caraway seeds
- 1 Ei
- 1 pinch Coarse sea salt from the mill
- 1 pinch Colorful pepper from the mill
- 1 kleine Pfanne
- Cut the potatoes into small slices. Peel and quarter the onion and cut into thin strips. Heat peanut oil (2 tbsp) in a small pan, add the potato slices and fry / stir-fry vigorously. Turn carefully every now and then. Scatter the onion strips on top and season with coarse sea salt from the mill (2 big pinches) colored pepper from the mill (2 big pinches) and whole caraway (½ teaspoon). Fry everything for a few more minutes. Make a small indentation in the center of the pan, crack open the egg and let it slide into it. Put a lid on the pan and keep cooking until the egg has set. Finally, season the egg with coarse sea salt from the mill (1 pinch) and colored pepper from the mill (1 pinch) and serve in the pan. Serve with bread with butter and salt.
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