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Miners dawn

  • Preparation Time5 mins
  • Cooking Time45 mins
  • Serves1
  • DifficultyEasy

For the potatoes

6 to 8 potatoes
3 tbsp grapeseed oil
40g unsalted butter
1 tsp granulated garlic powder
1 tsp freshly ground black pepper
3 tsp paprika
1 tsp chilli powder
2 tsp salt
10g freshly chopped parsley leaves

For the basted eggs

20-cm egg pan (recommended
1) In a large pot, boil the potatoes whole for 30 minutes or until they are cooked through but not mushy. Allow them to cool completely in the refrigerator. Once they are cooled completely, roughly chop them into cubes.

2) Heat a large skillet with 3 tablespoons of oil and 40g butter. Add the chopped potatoes along with the rest of the ingredients. Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.

3) Heat the pan with the clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight-fitting lid to allow the eggs to cook with the steam. Cook to desired doneness.

4) Place the finished potatoes in a serving skillet and cover them with Cheddar. Place in a 180C/Ga 4 oven for about 2 minutes (or until the cheese is melted) add the basted eggs on top and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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