LOOK AT THAT YOLK. Inspired by the breakfast potatoes I’ve been chowing down in diners this past week in New York, I thought I’d share a recipe I wrote a while ago. The secret is to par boil the potatoes before you roast them. This gives them a soft fudgyness inside, as well as a crispy outside. Serve with an oozy, soft boiled egg is 😍🥚. Pro tip is to not peel the eggs until you eat them; just pop in your Tupperware along with your potatoes before you head out in the morning!
Takes 60 minutes, makes 4 breakfasts
3 large potatoes, cubed
1 pack of mushrooms (400g) quartered
4 large eggs
A handful of peanuts (soak in water if they are salted to get rid of the salt)
A bunch of coriander/ cilantro, chopped
Dried chilli flakes
Salt and pepper
1) Pre-heat your oven to 200C. Put a pan of salted water on a medium heat and bring to the boil. Add the potatoes, and boil for 10-15 minutes.
2) Drain the potatoes and thrown onto a oiled baking tray. Add the mushrooms, a teaspoon of chilli flakes and generous coating of onion powder. Alternatively, I used @traderjoes chilli onion crunch which is delish if you can get hold of it. Mix everything so it’s coated, then thrown in the oven for 30 minutes until crispy.
3) In the meantime, boil your eggs. Bring a small saucepan of water to the boil. Add the eggs, and cook for 5 minutes on a rolling boil. Drain, then run the eggs under cold water to stop cooking.
4) Pile your potatoes onto a plate, top with a scattering of peanuts, coriander and (hopefully!) a soft boiled egg!