Crispy Pan-Fried Potatoes with Eggs and Green Onions

Crispy pan-fried potatoes with eggs and green onions is a simple yet incredibly satisfying dish. It’s a combination of grated potatoes fried until golden and crispy, mixed with eggs and topped with fresh green onions for a burst of flavor. This dish is perfect for breakfast, brunch, or even a quick dinner. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the potatoes, eggs, and onions to shine through. Plus, it’s easy to prepare and doesn’t require any complicated ingredients, making it a great go-to recipe when you’re short on time.

The crispy potatoes contrast beautifully with the fluffy eggs, creating a dish that is comforting and hearty. Whether you’re serving it on its own or pairing it with a side of fresh salad, this crispy potato recipe will become a staple in your kitchen. The green onions add a fresh and mildly tangy flavor that complements the richness of the eggs and the crispiness of the potatoes.

Full Recipe:

Ingredients

  • Potatoes: 4 medium-sized (450-500 g)
  • Eggs: 2 large
  • Green onions: A small bunch (about 3-4 stalks), finely chopped
  • Salt: 0.5 teaspoon (for potatoes) + to taste
  • Ground black pepper: To taste
  • Vegetable oil: For frying (about 3-4 tablespoons)

Instructions (Step-by-Step)

Step 1: Prepare the Potatoes
  1. Grate the potatoes: Start by peeling the potatoes and grating them on a coarse grater. The coarse texture will help the potatoes fry to a crispy consistency.
  2. Season and squeeze out the liquid: Once grated, sprinkle the potatoes with 0.5 teaspoons of salt. Let them sit for about 5 minutes to draw out the excess liquid. Afterward, using your hands or a clean kitchen towel, squeeze out as much liquid as possible. This step is crucial to achieving crispy potatoes, as excess moisture will prevent them from browning properly.
Step 2: Prepare the Eggs and Green Onions
  1. Chop the green onions: While the potatoes are resting, finely chop the green onions and set them aside. The green onions will be added to the eggs and sprinkled over the potatoes while frying.
  2. Beat the eggs: In a small bowl, crack two eggs. Add a pinch of salt and some freshly ground black pepper to the eggs. Whisk them until the eggs are well combined and slightly frothy. This will help the eggs cook evenly over the potatoes.
Step 3: Fry the Potatoes
  1. Heat the oil: Pour enough vegetable oil (about 3-4 tablespoons) into a large non-stick or cast-iron frying pan to cover the bottom. Heat the oil over medium heat until it’s shimmering but not smoking. The oil should be hot enough to sizzle when you add the potatoes.
  2. Add the potatoes to the pan: Carefully spread the grated potatoes in an even layer in the hot pan. Use a spatula to press down and flatten the potatoes slightly, ensuring they cover the entire surface of the pan. The goal is to create a uniform layer that will cook evenly.
  3. Fry the potatoes: Fry the potatoes over medium-low heat for about 8-10 minutes with the lid on. The lid helps the potatoes cook through while keeping the heat even. The bottom should develop a nice golden brown crust, while the interior remains soft.
Step 4: Add the Eggs and Green Onions
  1. Pour the eggs over the potatoes: After the potatoes have cooked for about 10 minutes and are crispy on the bottom, pour the beaten eggs evenly over the top of the potatoes. The eggs will help bind the potatoes together and add richness to the dish.
  2. Sprinkle with green onions: Immediately sprinkle the finely chopped green onions over the eggs. The onions will give a burst of fresh flavor and a pop of color to the dish.
Step 5: Finish Frying the Potatoes
  1. Fry the other side: After pouring the eggs and adding the green onions, cover the pan again and let the dish cook for another 5-7 minutes on low heat. This allows the eggs to set and the flavors to meld together.
  2. Flip the potatoes: Once the eggs are set and the bottom is crispy, carefully flip the entire potato-egg mixture in the pan. Use a spatula to help turn it over in sections if needed. If the pan is large, you can also slide the mixture onto a plate, then invert it back into the pan. Continue frying on low heat for another 5-6 minutes, this time without the lid, to crisp up the other side.
  3. Serve hot: Once both sides are crispy and golden, remove the pan from the heat and let the potatoes cool for a minute before serving.

Cooking Tips

  • Ensure crispiness: The key to crispy potatoes is removing as much moisture as possible from the grated potatoes. Squeezing out the liquid and frying on low heat are essential steps in achieving that perfect crispy texture.
  • Use the right oil: Vegetable oil or a high-heat oil like canola or sunflower oil works best for frying, as it allows for an even and crispy fry without burning.
  • Customize with spices: Feel free to experiment with spices! Paprika, cumin, or even a dash of chili powder can add an extra layer of flavor to the potatoes.
  • Don’t overcrowd the pan: If you’re cooking for a larger group, it’s better to fry the potatoes in batches. Overcrowding the pan can make the potatoes steam rather than fry, which will prevent them from getting crispy.

Storage

  • Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to restore the crispiness.
  • Freezing: This dish is best enjoyed fresh, but if you need to freeze it, place it in a freezer-safe container and store for up to 1 month. Reheat in the oven or a skillet to revive the texture.

Nutritional Facts (Per Serving, Based on 2 Servings)

  • Calories: 320 kcal
  • Protein: 10 g
  • Carbohydrates: 40 g
  • Fat: 15 g
  • Fiber: 4 g
  • Sugar: 2 g
  • Sodium: 350 mg
  • Potassium: 900 mg
  • Calcium: 5% DV
  • Iron: 10% DV

Frequently Asked Questions

  1. Can I use other types of potatoes?
    • Yes, you can use any variety of potatoes, but starchy potatoes like russets work best for achieving that crispy texture. Yukon Gold potatoes will also work but may not get as crispy due to their waxier texture.
  2. What can I serve with this dish?
    • This crispy potato dish is versatile and can be served with sour cream, ketchup, or even a side of salad. It’s also great alongside bacon, sausages, or fresh avocado slices.
  3. Can I make this dish in advance?
    • It’s best enjoyed fresh for maximum crispiness, but you can prepare the grated potatoes and store them in the refrigerator (squeeze out the water first). When you’re ready to cook, just follow the frying steps.
  4. How do I keep the potatoes from sticking to the pan?
    • Make sure to heat the oil properly before adding the potatoes, and use a non-stick or well-seasoned cast iron skillet. Avoid moving the potatoes around too much during the first few minutes of cooking to allow them to form a crust.
  5. Can I add other ingredients to the mix?
    • Absolutely! You can add chopped bell peppers, grated cheese, or even some diced ham to the potatoes and eggs to make the dish more filling and flavorful.

Conclusion

This crispy pan-fried potato dish with eggs and green onions is a simple yet delicious recipe that can be enjoyed at any time of day. With minimal ingredients and easy preparation, it offers a wonderful combination of textures and flavors: crispy potatoes, creamy eggs, and fresh green onions. Perfect for breakfast, brunch, or a light dinner, this dish can be customized with additional herbs and spices to suit your taste. Try this versatile and satisfying recipe for a quick meal that will leave everyone asking for more!