Recipe

Gerties Eggs Special Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 4 months ago This easy dish has its origins from Ancient Spanish Ships traversing across the seas - but for me, this dish is what my mom used to make for breakfast when I was in luck and when we had left over potatoes, whether they were boiled or oven roasted. Ea... More Prep:5m Cook:15m Servings:2	Divalisciou
	ideas for leftovers potatoes eggs peppers onions easy quick lunch dinner breakfast

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Ingredients

Left over oven roasted (preferred by me) or boiled potatoes - any kind

1-2 eggs per person

1 onion sliced thin

1 bell pepper (optional)

1 garlic clove minced (optional)

Fresh herbs: rosemary, chives, dill add an extra grownup tastiness.

salt and pepper

red chili flakes (optional)

a few shakes of hot sauce (optional)

fresh parsley minced (for garnish when plating)

large skillet

olive oil and butter

Directions

I have done this many times with raw potatoes which I suggest slicing and cutting very small, so that they cook up easily and quickly - though this will add at least 10 minutes to the cooking time.

Take eggs out of refrigerator to get off chill.

In skillet add a drizzle of olive oil and a little dab of butter

Cut up left over potatoes into 1-1/2 inch sized chunks and put into skillet.

Add thinly sliced or diced onions and bell pepper if using.

Let brown and turn over to brown potatoes on the other sides.

Add herbs if using and garlic at this point.

Once potatoes are nearly browned to your hearts content you can add eggs.

There are two (2) ways you can do this - my photo shows both. You can either crack an egg on a pile of potatoes so that the egg gets fried sitting on top of the potatoes and when removing from skillet, you scoop up both potatoes and fried egg.

Or - which is what my mother did - is crack the eggs over the potatoes, let cook for two minutes, then with spatula, 'break' yolks and start turning entire potatoes and eggs over each other creating a sort of fried egg/scrambled egg concoction.

Cook eggs for as long as you like - I prefer soft and slightly still runny (but that is me - and don't yell at me for adding ketchup!)

Plate eggs and potatoes and garnish dish with fresh minced parsley and serve with toast - add sausage, ham or bacon if you would like.

Photo shows both ways of cooking eggs - as both are super delicious.

Enjoy this easy way to upcycle cooked potatoes from the night before.

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Comments

momo_55grandma 1 year, 4 months ago said:
Egss and taters delicous, great recipe thanks

recipesrule 1 year, 4 months ago said:
Oh Diva! We had these growing up and I still make them for my brood! They are so yummy and we have 'em with the egg scrambled in but the cooked egg on top looks so good, next time I'm making them like that. When I don't have leftover potatoes, I take some medium Yukon Gold potatoes, stick them in the microwave for a few minutes, depends on how many potatoes. They should still be a bit firm. Then I carefully (they're very hot, so use a fork!) cut them in half and chunk or thick slice them. And, I always leave on the peel. My mom often made them with fried onions. I like to add any fresh herbs I have on hand, especially dill and chives. For a real splurge we add some Kraft Tex-Mex cheese. This is great for breakfast,lunch, or supper. Thanks for the post! You have my 5.
Betty

krumkake 1 year, 4 months ago said:
That picture got my saliva glands working overtime, Diva - how wonderful and delicious and eye-appealing! Thanks for sharing this childhood memory that's STILL a winner today - can't beat combos like this...Krum

cookinggood 1 year, 4 months ago said:
Diva,
This looks great!
Thanks, Ferri

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