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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fried Eggs with Rosemary Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fried Eggs with Rosemary Potatoes Empty Fried Eggs with Rosemary Potatoes

    Post by Lobo Thu 07 Jan 2016, 10:17 pm

    Fried Eggs with Rosemary Potatoes Img59l
    Fried Eggs with Rosemary Potatoes
    Fried Eggs with Rosemary Potatoes Translucent
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    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Servings: 6
    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.







    • 1K+

    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

    Fried Eggs with Rosemary Potatoes Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied sparkling wines from our Wine Club.

    Directions:

    Put the potatoes in a large pot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium and cook the potatoes until just tender when pierced with a fork, about 15 minutes. Drain well in a colander and let cool for 10 minutes.

    Set a potato ricer to the largest setting. Working in batches, pass the potatoes through the ricer and carefully transfer to a baking sheet. Let cool completely, then cover tightly with plastic wrap and refrigerate overnight.

    Preheat an oven to 200°F.

    In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Sprinkle the potatoes with the rosemary and season generously with salt and pepper. Add one-third of the potatoes to the pan and cook, without disturbing them, until browned underneath, 4 to 5 minutes. Turn the potatoes over and cook, stirring occasionally, until well browned on the other side, 4 to 5 minutes more. Season with salt and pepper and transfer to a clean baking sheet. Cook the remaining potatoes in 2 more batches, using 3 Tbs. olive oil for each batch. Transfer the potatoes to the oven to keep warm while you cook the eggs.

    Heat a 10-inch nonstick fry pan over medium-high heat. Warm 1 Tbs. of the vegetable oil until shimmering but not smoking. Break 3 eggs into the pan and fry until the whites are set and the yolks are still runny, about 2 minutes. Transfer to a plate and season with salt and pepper. Cook the remaining eggs in 3 more batches, using 1 Tbs. vegetable oil for each batch.

    Divide the potatoes among 6 individual plates and place 2 fried eggs alongside. Serve immediately. Serves 6.

    Williams-Sonoma Kitchen.
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