Home cut french fries tossed with crumbled feta and topped with an olive oil fried egg.
Our dad is the egg guy of the family. Although our parents usually cook together, and can each manage to make any number of dishes alone, there are certain recipes that belong almost exclusively to each of them. Our mom is the Queen of rizogalo for example, and our dad is the one who often turns to eggs to feed hungry mouths. This recipe which combines home cut fries, feta and an olive oil fried egg is one that he would make for us relatively often. Simple, satisfying, and a pretty well-balanced meal.
Our parents like to use yellow-fleshed potatoes for many of their recipes, but really, if they have another variety of potatoes on hand, they don’t hesitate to use those instead. So, use what you have, what’s on sale, or what you like.
Don’t crack your egg directly into the frying pan. Instead, crack it into a bowl and then slip it carefully into your frying pan. Cracking your egg this way is very handy for the times that you may accidentally end up with a piece of shell with your egg. You can easily remove the shell from the bowl, but not so easily when your egg is in the hot pan.
We tend to fry one egg at a time when serving more than one person. We find it easier to manage this way, and we are less likely to break our yolk (which is always so disappointing!) If you are a better egg-fryer than us, then feel free to put both eggs in your pan at once.
Heat the olive oil until it is very hot prior to adding the egg to the pan. Once you add the egg however, turn the heat down to medium as the oil tends to splatter. Be careful not to get hot oil on you! One good trick to prevent, or stop, the oil splattering is to slightly tilt your pan so that the oil pools to one side, and your egg stays on the other side of the pan. This is also what you need to do in order to scoop up some of the hot oil with a tablespoon and drizzle it over the egg yolk. This will help cook the yolk (but be careful not to over cook it; it is delicious when the egg yolk coats your fried potatoes).
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If you want to read the post that we dedicated to cooking a fried egg the way our Baba does, check it out here.
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Fried potatoes and egg (Τηγανητές πατάτες με αυγό μάτι)
- 4 - 5 potatoes we like to use yellow flesh potatoes
- vegetable oil for frying potatoes
- 2 - 3 tbsp crumbled feta
- 2 tsp dry oregano
- 1/2 tsp salt or to taste
- 2 tbsp olive oil
- 2 eggs
- Peel your potatoes and cut them into thick wedges. For medium size potatoes, cut them in half lengthwise and then cut each half into two wedges. Place your cut potatoes into a bowl of cold water.
- Heat enough vegetable oil in a large deep pot or frying pan so that when you add the potatoes, they are covered.
- Drain your potatoes very well and pat them dry. Add the potatoes carefully to your hot oil and cook over medium high heat for approximately 15 - 20 minutes, or until your potatoes are cooked through and golden.
- When your potatoes are cooked, transfer them to a paper towel lined plate or colander to remove the excess oil and then toss them with the crumbled feta, dry oregano and salt. Set aside.
- In a non-stick frying pan heat the olive oil. Then, crack one egg at a time into a small bowl and slip it into the pan and cook without flipping over. You can use a spoon to carefully pour some of the oil over the egg to help it cook. Your egg is ready when the circumference of egg white is browned and crispy; we prefer to keep our yolk somewhat runny.
- Distribute your potatoes onto two plates and top each with a fried egg.
- Top with additional salt and dry oregano if desired.
- Serve immediately and enjoy!