AI illustrationPotato and egg pan
25 min2 portionsneeds your attentionegg
Why it worksPress the potatoes flat and leave them alone. That is what makes them crispy instead of mushy.
Ingredients
- 500 g potatoes
- 120 g onions
- 4 eggs
- 100 g bacon
- 20 ml sunflower oil
- 3 g paprika
Method
- Cut the potatoes into 1 cm cubes. Boil them for 6 minutes, then drain well.
- Heat the oil in a frying pan with a lid on medium-high heat. Fry the chopped bacon and onion for 5 minutes.
- Add the potatoes and paprika. Press everything flat with a spatula and leave it for 4 minutes, so the bottom goes crispy. Turn it over in pieces.
- Make four small holes and crack an egg into each one. Put the lid on and cook on low heat for 4–5 minutes, until the whites are firm.
A portion: about 650 kcal · 25 g protein · 49 g carbs · 40 g fat
Cook eggs until the yolk is firm if this is for a child under 5, someone pregnant, an older person, or anyone with weak immunity.
