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I always put crisp potatoes, creamy eggs, mushrooms, and a bit of spinach together on my table. The crispy outside of the potatoes with soft eggs and tasty veggies just hits the spot. Honestly, it’s good any time you’re hungry—morning, noon, or night.
Fresh Take
I leave bacon out and throw in juicy mushrooms with a pile of fresh spinach. Makes your plate a lot more colorful, loads up on the good stuff, and turns this into the perfect cozy veggie meal.
What You'll Need
- Eggs: 4 fresh eggs and a spoonful of clarified butter.
- Seasoning: Salt plus some pepper.
- Potatoes: 500g cooked and sliced potatoes, one onion, 150g mushrooms, and 100g spinach.
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How It Works
- Serving Up
- Put everything on a plate, toss on some seasoning, and dig in.
- Eggs
- Fry your eggs just how you like them, any style’s good.
- Spinach
- Right at the end, add spinach and let it wilt really quick.
- Pan-Frying
- Sizzle sliced potatoes in clarified butter until they’re golden, then toss in onions and mushrooms together.
- Potatoes
- Cut your pre-cooked potatoes into even slices before anything else.
Crispy Advice
Grab a big cast iron pan. You don’t want the potatoes crowded while they fry—medium heat and rich clarified butter do the trick. That’s the secret to crunchy potatoes, every single time.
Shake Things Up
Want a little extra? Toss in some bacon bits, or try bell pepper and garlic for more punch. Fresh herbs like parsley kick up the flavor a notch, too.
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True Everyday Hero
Morning, lunchtime, or dinner—these pan-fried potatoes totally fit any time. Super simple to throw together, you can put your own spin on them, and they actually keep you full.
Frequently Asked Questions
- → Why use potatoes from the day before?
- Cold, already cooked potatoes crisp up better in the pan. There’s less water, so they don’t fall apart as easily.
- → Which pan should I pick?
- Go for a heavy skillet or something made of cast iron. It keeps the heat steady and fries up those potatoes just right.
- → How do I get my potatoes extra crispy?
- Slice them thin and don’t overcrowd your pan. Use enough oil and really crank up the heat.
- → Can I swap in different mushrooms?
- Totally—use whatever mushrooms you like. Just dice them small and fry them until they’re golden.
- → How do I know when the potatoes are done?
- They’re ready when they’re golden and crisp on the outside, still soft inside. Give them a poke—they should feel crunchy but not hard.