Crispy-Edged Potatoes with Jammy Eggs and Charred Onions
Ingredients
- 1½ poundrusset potatoes
- 1 largeyellow onion
- 4 tablespoonolive oil
- 4 wholeeggs
- 2 clovesgarlic
- 1 sprigfresh thyme
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut potatoes into 3/4-inch cubes.
- 02
Slice 1 large yellow onion into thin half-moons.
- 03
Mince 2 garlic cloves.
Method
- 01
Cut potatoes into 3/4-inch cubes. Heat 2 tablespoons olive oil in a large cast-iron or heavy skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook without stirring for 5–7 minutes until the bottoms turn golden.
- 02
Stir the potatoes, then let them cook undisturbed for another 4–5 minutes to crisp more edges. Transfer to a plate.
- 03
Return the skillet to medium-high heat with the remaining 2 tablespoons olive oil. Add the sliced onion and cook, stirring occasionally, for 6–8 minutes until soft and caramelized at the edges.
- 04
Return the potatoes to the skillet, add the minced garlic and thyme sprig, and toss to combine. Cook for 2 minutes until fragrant.
- 05
Make 4 small wells in the potato mixture and crack an egg into each well. Reduce heat to medium-low, cover the skillet (use foil if you don't have a lid), and cook for 5–7 minutes until the egg whites set but the yolks stay runny.
- 06
Remove thyme sprig, sprinkle with red pepper flakes and a pinch of sea salt, and serve straight from the skillet.
Spice Tips
The red pepper flakes add a subtle warmth. For more heat, increase to 1/2 teaspoon or finish with hot sauce. A splash of vinegar (cider or white wine) drizzled over the top brings brightness. Fresh chives or parsley scattered over before serving add freshness.
Cast iron works beautifully here and keeps everything hot, but any large skillet will do. The beauty is in not stirring the potatoes at first — that's how they get those crispy, caramelized edges.