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Potatoes and Eggs

Posted by  on Thursday, March 4th, 2010 at 12:24 pm

Before Cake Boss, Hoboken was know for three things; Frank Sinatra, being the birthplace of baseball, and its annual St. Patrick’s day celebration. Truth be told, it’s more of a situation than a celebration. Bars open this Saturday at 9 am,  house parties are everywhere, and there’s even a parade – although this is certainly not the highlight.

This year, we decided to keep it simple with brunch and plan to make Steve’s mom’s classic potato and eggs. Also in the works are fresh squeezed mimosas, Steve’s amazing bloody Marys and of course a spread that involves green bagels.

Potatoes and Eggs recipe: adapted from Rao’s and Steve’s mom
Potatoes and Eggs

Ingredients

  • 1/4 cup olive oil
  • 2 medium baking potatoes, peeled, diced and wrapped in a paper towel to absorb some moisture  Prep the potatoes last, as once you dice them you should be ready to use them.
  • 1 medium onion, diced
  • Handful of asparagus, each stalk cut into 3 pieces (optional)
  • Salt and pepper to taste
  • 8 large eggs
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1 tablespoon chopped fresh Italian parsley
  • eggs Potatoes

    Instructions

    Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.

    Pre-heat the broiler. Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. If using asparagus, add now. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan. Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes.

    Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking. If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned.

    Unmold onto a plate, cut into wedges, sprinkle remaining cheese on top and serve.

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    One comment

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    Trishy:

    WOW!!! Is this my preview? I cannot wait Krissy! Saturday is going to be a blast.

    Love you xoxoxo

    March 4th, 2010 at 2:06 pm

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