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Crispy Aleppo Pepper Breakfast Potatoes with Sunny Side Up Eggs
Making your morning sunny (and tasty) just got easier! See our blog post for tips of making the perfect breakfast potatoes and sunny side up eggs.
Course
Breakfast, brunch
Cuisine
American
Season
Fall, Spring, Summer, Winter
Key Ingredient
Egg, Potato
Diet
Dairy-free, Gluten-free, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
416
kcal
Author
Charity Beth Long
Ingredients
1-2
tablespoons
vegetable or canola oil
2
large
Russet potatoes,
diced into small1/4-1/2 inch cubes
1/2
teaspoon
Aleppo pepper
2
eggs
salt and pepper to taste
Instructions
Heat 1/2 to 1 tablespoon oil in a large skillet over medium low heat.
When the oil is hot, add the potatoes, Aleppo pepper and a couple generous pinches of salt.
Cook the potatoes stirring often, making sure the potatoes are in a single layer.
When the potatoes are fork tender and browned and crispy on the outside, push them aside and turn the heat to low.
If the pan is dry, add a little more oil.
Crack the eggs into the pan and cook until the egg whites are opaque and the egg yolk has a thin cooked film but is not cooked through.
Transfer the potatoes to two plates and gently place the sunny side eggs on top.
Garnish with a sprinkle of salt, Aleppo pepper and parsley if desired.
Nutrition
Calories:
416
kcal
|
Carbohydrates:
67
g
|
Protein:
13
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
164
mg
|
Sodium:
89
mg
|
Potassium:
1599
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
386
IU
|
Vitamin C:
21
mg
|
Calcium:
73
mg
|
Iron:
4
mg