Skillet Eggs & Potatoes from "The Parsley Thief"

Katie Vitucci is a Norwalk resident and the Founder of The Parsley Thief, a blog about food and family.

When I was a child, my grandmother's fried potatoes were one of my most favorite things in the world. She cooked them in a cast iron skillet, with nothing else but some oil, until they were perfectly crisped. Then, she would fry an egg on top. Whenever I wasn't feeling well, this is what she would make me...the ultimate comfort food.

I recently made some for my kids. They are not potato fans...but, they do like french fries & these are so crispy, they don't taste like typical home fries, which sometimes have a mushy texture. They taste like french fries.

They loved them!! So, this has become one of our "Breakfast for Dinner" options. This dish can be modified to suit your taste. Add some garlic, onion, bell or hot peppers...anything. I highly recommend using a cast iron skillet, as it does such a great job of browning the potatoes.

Skillet Eggs & Potatoes

Makes a hearty breakfast for two

Add more eggs, as needed. If you increase the eggs by more that 3-4 total, increase the potatoes as well.

1 1/2 pounds Yukon Gold potatoes

2 tablespoons canola oil

2 large eggs

salt & pepper, to taste

minced fresh parsley, for garnish

Peel the potatoes & cut them into 1/2" pieces. Add them to a pot, fill the pot with water & bring it to a boil. Simmer them for just 3 minutes & drain. You just want them parboiled & not cooked all the way through. 

Heat the oil in a cast iron skillet over medium heat. Add in the potatoes & arrange them in a single layer. Let them sizzle away, undisturbed for 5 minutes, or until they begin to brown. Give them a toss, arrange them back into a single layer & cook for another 5 minutes.

Once they begin to get golden, crack the eggs {gently} over the top. Lower the heat, so the potatoes don't burn on the bottom. Cover with a lid & cook until the eggs are set. Season generously with salt & pepper, sprinkle with some parsley & serve.