“Like a hug from Yiayia”. That’s what this dish is like. Fries in pan with eggs and crumbled Feta, does it get more Greek than this?
I made this dish yesterday with some extra blanched potatoes I had on hand, some eggs from a small farm and Feta. The fries are crisp, the eggs like a blanket around them and salty/tangy Feta to make it the perfect bite. All made in one pan.
For best results, use olive oil to fry the potatoes (yes you can fry with olive oil). Channel your inner Yiayia and make this for your kids or be greedy and have it all to yourself!
Recipe by Peter MinakiCourse: MainCuisine: GreekDifficulty: Easy
Servings
2
servings
Prep time
15
minutes
Cooking time
15
minutes
Ingredients
2 medium sized potatoes (Russet or Yukon Gold)
5 large eggs
Approx 1 cup crumbled Feta cheese
2 scallions, thinly sliced
salt and pepper to taste
sweet paprika for garnish
olive oil for frying
Directions
Peel your potatoes, cut into fries. Place in a bowl and soak in cold water for 30 minutes. If you have time, blanche in boiling water for 5 minutes, drain and cool (skip if you’re in a rush).
Turn heat to medium-high and place the potatoes in a skillet, add your potatoes and cover with just enough olive to cover. Carefully move the potatoes around and fry until they just turn golden.
Crack your eggs and place on top of the fries, season with some salt and pepper. Allow the eggs to fry for 30 seconds or so.
Add the white parts of the scallions and begin to toss the eggs in the potatoes.Keep stirring until the eggs have cooked around the potatoes.
Transfer to a plate, top with crumbled Feta, the reserved scallion green tops, more fresh ground pepper, a sprinkle of sweet paprika and serve.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
