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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Fried Eggs with Rosemary Potatoes

Share
avatar
Lobo
Moderator
Moderator

Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Fried Eggs with Rosemary Potatoes

Post by Lobo on Fri Jan 08, 2016 12:17 am


Fried Eggs with Rosemary Potatoes

Be the first to Write a Review
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


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.

    Current date/time is Tue Nov 21, 2017 6:04 am