Crispy Potato and Egg Skillet with Charred Chili Oil
Ingredients
- 1½ poundsrusset potatoes
- 6eggs
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 4 clovesgarlic
- ¾ teaspoonsmoked paprika
- ·salt
- ·black pepper
- ·scallions
Prep
- 01
Cut russet potatoes into roughly ½-inch cubes (no need to peel).
- 02
Mince 4 garlic cloves.
- 03
Slice 2–3 scallions on the bias.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the diced potatoes and cook for 12–15 minutes, stirring occasionally, until golden and crispy at the edges. Season with salt and smoked paprika.
- 02
While potatoes cook, combine the remaining 2 tablespoons olive oil with minced garlic and red pepper flakes in a small bowl. Set aside.
- 03
When potatoes are crispy, push them to the sides of the skillet, creating wells in the center. Pour the garlic-chili oil over the potatoes and stir to combine.
- 04
Crack the 6 eggs directly into the wells and around the potatoes. Cover the skillet with a lid or foil, reduce heat to medium, and cook for 5–7 minutes until the egg whites are set but the yolks still jiggle slightly.
- 05
Season the eggs with salt and pepper. Scatter sliced scallions over the top and serve straight from the skillet with hot sauce on the side if desired.
Spice Tips
If you prefer milder heat, reduce the red pepper flakes to 1/4 teaspoon. For more fire, add a pinch of cayenne pepper to the chili oil or serve with hot sauce on the side. A squeeze of fresh lime juice brightens the whole dish and mellows the spice.
For extra crispiness, don't stir the potatoes too often in the first stage. This recipe easily feeds two for dinner or one hungry person with leftovers.