Photo: Lars Blankers
Fried Eggs with Rosemary Potatoes
6 ingredients
Serves 6.
openrecipes
In a delicious twist on that breakfast favorite, fried eggs and potatoes, the potatoes are simmered in water until tender and then passed through a ricer. After an overnight chill in the refrigerator, they’re seasoned with fresh rosemary and cooked in a fry pan until nicely browned.
Estimated Nutrition (whole recipe, rough)
368
Calories
11g
Protein
19g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 russet potatoes, about 3 1/2 lb. total, peeled
- 9 Tbs. olive oil
- 1 1/2 tsp. chopped fresh rosemary
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. vegetable oil
- 12 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes