Crispy Potatoes with Green Beans & Eggs Spring 2003
This recipe is a handy standby when you have leftover cooked potatoes and other vegetables, but you can also begin with raw potatoes. Make sure to give the potatoes time to cook so they are crisp on the outside and soft inside.
Prep time: 15 minutes Start to finish: 40 minutes Degree of difficulty: moderate
Ingredients
1 cup fresh or cooked green beans, cut into 1-inch pieces 2 tablespoons extra-virgin olive oil 2 pounds boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes 2 cloves garlic, minced 1/8 teaspoon crushed red pepper 1/2 teaspoon salt, or to taste Freshly ground pepper to taste 4 large eggs Pinch of paprika (optional)
To make:
1. If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water. 2. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in green beans, garlic, crushed red pepper, salt and pepper. 3. Crack each egg into a small bowl and slip them one at a time into the skillet on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle eggs with paprika, if desired, and serve immediately.
Makes 4 servings. Per serving: 316 calories; 12 g total fat (3 g sat, 7 g mono); 213 mg cholesterol; 42 g carbohydrate; 10 g protein; 5 g fiber; 364 mg sodium.
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