Crispy Potatoes with Green Beans & Eggs
Crispy Potatoes with Green Beans & Eggs
Ingredients
- 1 cup fresh or cooked green beans cut into 1-inch pieces
- 2 tbsp. extra-virgin olive oil
- 2 pounds boiling potatoes peeled and cut into 1/2-inch dice
- 2 cloves garlic minced
- 1/8 tsp. crushed red pepper
- 1/2 tsp. salt
- freshly ground black pepper to taste
- 4 large eggs
- 1 pinch paprika optional
Instructions
- 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.
- 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 20minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
- Crack each egg into a small bowl and slip them one at a time into the pan 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 the eggs with paprika, if desired, and serve immediately.