This is a recipe adapted from a recipe book Piggy gave me for my birthday! The carrots and sausage were my addition, and it worked out quite well. Might try to add some sautéed mushrooms next time.
500g Potatoes, peeled and cut into chunks (small is good)
1 carrot cut into chunks
2 Tablespoons olive oil (if you have it, substitute some of the olive oil for truffle oil, maybe about 1/2 a tbsp, makes it soooo tasty)
20g butter (I use organic butter)
2 garlic cloves, peeled but left whole
2 sage springs (lacking fresh sage, I used some oregano flakes or you can also use dried sage)
2 eggs (again organic, the only “real” free range egg)
Some sausages (entirely up to you how much you cook, I think we did about 6 sausages)
Cook these in a frying pan, then chop them up into small pieces, using kitchen scissors is easiest, just hold the sausages with tongs and cut away back into the pan. This will save you messing up another plate and cutting board.
The recipe says if you want just potatoes on their own (with no egg), you can double this amount and add an extra spoonful of oil, but if you’ll be adding the eggs to the pan you’ll need this smallish amount of potatoes with a fairly large non-stick frying-pan. However, I use enough potatoes to cover the bottom of the pan, and I’m still able to push them aside to fit eggs in it. Also I use about a 30cm-ish pan and you can serve this in the pan.
Boil the potato and carrot chunks in boiling salted water until they are cooked through but not breaking up, this should only take about 10 minutes.
Put the olive oil, butter, garlic and oregano/sage in a large non-stick frying pan and heat until the butter melts.
Drain the cooked potatoes and carrots and add to the frying pan.
Saute over fairly high heat at first, until they start to become golden and leave to get a crispy coating. Every now and then toss or stir them carefully so that they will get crispy all over.
Take care not to mush them up, although I don’t mind if it happens a little bit because it just means there will be more crusty bits. I love the crusty bits which is why I try to cut my potato pieces pretty small.
If the garlic looks like it may burn, sit it on top of the potatoes.
When the potatoes are golden all love and crisp to your liking, shuffle them to the side to make two big spaces for the eggs, you CAN add more egg if you like. The most I’ve done is about 3, though I suppose I could fit 4 in my pan and just let the egg go over more bits of potato.
Break an egg into each space, sprinkle with a little salt, and put the lid on. Cook over medium-low heat until the whites are just set.
Serve at once, trying not to break the egg yolks because its nice to mix them with the potatoes on your plate, but this is entirely your choice (I know some people don’t like runny egg).
Then just tip the sausages on top when serving and eat from the pan!
I love the bits where the egg has cooked around pieces of potato, especially if its crunchy bits of the potato. Yummmm. This is a very filling dish, but even when you’re full you will keep eating it until there is no more.
Tags: egg, potato, sausage