Sautéed Potatoes with Egg


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

If you want just potatoes on their own, you can double this amount and add an extra spoonful of oil, but if you’ll be adding the eggs to the pan you’ll need this smallish amount of potatoes with a fairly large non-stick frying-pan. The one I use is about 30 cm (12 inches). I love making just this amount and taking the pan straight to the table to my two waiting children. You could also easily serve a chicken escalope on the side, or maybe another vegetable like sautéed broccoli or creamed spinach.


  • 500 g(1 lb2 oz) potatoes, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 20 g(¾ oz) butter
  • 2 garlic cloves, peeled but left whole
  • 3 sage sprigs
  • 2 eggs


Boil the potato chunks in boiling salted water until they are cooked through but not breaking up.

Put the olive oil, butter, garlic and sage in a large non-stick frying pan and heat until the butter melts. Add the potatoes with a slotted spoon straight from their boiling pot, letting all the water drip off first. Sauté over fairly high heat at first, then, once they start to look golden, lower the heat slightly and leave them on the stovetop to get crusty, tossing them carefully from time to time. Take care not to mush them up, although just a bit is fine if it gives extra crusty bits. If the garlic looks like it may burn, sit it on top of the potatoes. Try to get the sage to the bottom of the pan so it crisps up nicely. Taste to see if there is enough salt.

When the potatoes are golden all over and crisp in parts, shuffle them to the side to make two big spaces for the eggs; like a pair of sunglasses in the pan. Break an egg into each space, sprinkle with a little salt and put the lid on. Cook over medium–low heat until the whites are just set. Serve at once, trying not to break the egg yolks because it’s nice to mix them with the potatoes on your plate.