German cuisine · Breakfast & Eggs

Fried Egg on Pan-Fried Potatoes with Onions

Crispy pan-fried potatoes from day-old boiled potatoes with golden onions and two fried eggs on top.

Ingredients · for 2 servings

• 800 g waxy potatoes
• 2 onions
• 4 eggs
• 3 tbsp clarified butter
• 1 tbsp butter
• 1/2 tsp caraway seeds
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. The day before, boil the potatoes unpeeled in salted water for 20–25 min., drain, let cool and chill overnight – only cold potatoes turn properly crisp.
2. Peel the boiled potatoes and cut into slices about 5 mm thick, halve the onions into fine half-rings.
3. Heat the clarified butter until very hot in a large pan and add the potato slices in a single layer; fry for 6–8 min. without stirring, until the underside is golden brown.
4. Only then turn, sprinkle in the caraway and fry for another 6–8 min., turning only two or three times so the slices stay whole.
5. Add the onions and fry everything along for 4–5 min. until translucent-brown, season generously with salt and pepper and keep the potatoes warm.
6. Melt the butter in the same pan, slide in the eggs and fry for 3–4 min. until the whites are set; arrange on the pan-fried potatoes and sprinkle with parsley.