- 6 to 8 russet potatoes
- 3 tablespoons canola oil
- 3 tablespoons unsalted butter
- 1 teaspoon granulated garlic powder
- 1 teaspoon freshly ground black pepper
- 3 teaspoons paprika
- 1 teaspoon chili powder
- 2 teaspoons salt
- 2 teaspoons freshly chopped parsley leaves
- 8-inch egg pan (recommended: Teflon-coated)
- 1 teaspoon clarified butter
- 2 eggs
- 1 tablespoon water
In a large pot, boil the russet potatoes whole for 30 minutes or until they are cooked through but not mushy. Allow them to cool completely in the refrigerator. Once they are cooled completely, roughly chop them into cubes.
To make the potatoes: Heat a large skillet with 3 tablespoons canola oil and 3 tablespoons of butter. Add the chopped potatoes along with the rest of the ingredients. Mix thoroughly and saute the potatoes until they are crispy and browned on all sides, about 10 minutes.
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.
Serving Suggestions: place the finished potatoes in a serving skillet and cover them with Cheddar. Place in a 350 degrees F oven for about 2 minutes (or until the cheese is melted) add the basted eggs on top and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.