Sliced about 1/4" thick, seasoned with freshly cracked black peppercorns, sauteed in olive oil and butter with finely minced garlic and onion until golden brown, and you get little bits of crispy caramelized garlic and onion nuggets stuck to the potatoes. Be careful not to blacken the onion and garlic, though. Before the potatoes are fully cooked, reduce the heat and cover so the steam can finish cooking the potatoes.
When that's done, remove the sliced spuds to a paper towel, and fry your eggs in the olive oil/butter mixture, which is now flavored with toasted garlic and onions.
Now I've made myself hungry... |
