Potatoes with Eggs

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Ingredients

Main Ingredients
  • 4 medium potatoes, peeled and diced (about 1 1/2 lb / 680 g) Yukon Gold for a buttery interior; Russets for extra crisp.
  • 2 tablespoons olive oil (30 ml) Can be substituted with avocado oil or a mix of oil and butter.
  • 6 large eggs (about 300 g without shells) Use 5 eggs for a looser scramble.
  • 1 teaspoon kosher salt, plus more to taste (5 g) Reduce slightly if using fine table salt.
  • 1/2 teaspoon black pepper, plus more to taste (1 g)

Method

Preparation
  1. Peel and dice the potatoes into roughly 1/2-inch (1.25 cm) cubes.
Cooking the Potatoes
  1. Set a large non-stick skillet over medium-high heat and add the olive oil. When the oil shimmers, you’re ready.
  2. Add the diced potatoes and spread them into an even layer. Cook undisturbed for 3 minutes.
  3. Stir, then continue cooking for 6–8 minutes, stirring every 1–2 minutes, until you see plenty of golden sides.
  4. Sprinkle the potatoes with about 1/2 teaspoon of salt. Add 2 tablespoons of water to the skillet and immediately cover with a lid. Cook for 2–3 minutes until the potatoes are knife-tender.
  5. Uncover and cook for another 30–60 seconds to evaporate any remaining water.
Cooking the Eggs
  1. In a bowl, whisk the eggs with the remaining salt and black pepper until well blended.
  2. Reduce heat to medium-low. Pour the eggs over the potatoes. Let them sit for 20–30 seconds until the edges just begin to set.
  3. Use a spatula to gently fold and push the eggs through the potatoes, cooking for 2–4 minutes until the eggs are softly set.
Serving
  1. Taste and adjust with extra salt and pepper if needed. Serve hot straight from the skillet.

Notes

Cut size is crucial; 1/2-inch dice is ideal. Don’t stir for the first 3 minutes to develop a golden crust. Use the quick steam trick for fluffy centers. Lower heat before adding eggs to prevent them from turning dry.

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