The potato was just slightly crisp on the outside, a little potato-y on the inside. And well, I think the egg yolk speaks for itself. Anyway, this was both super easy and super tasty and helped me get my eggs and potatoes fix without much time or mess!
Author: The Devilish Kitchen
Russet Potato (1)
into 1/4 inch lengthwise slices. Using a cookie or biscuit cutter, cut a hole in the middle of the potato slices.
Olive Oil (1/2 tsp)
Butter (1/2 tsp)
to a skillet over medium heat. Add the potato (slice and cut-out) and cook for 4 minutes on the first side. Flip and cook for 3 more minutes.
Flip once more, then crack in the
Large Egg (1)
. Cook for about 2 minutes on low heat, or until the egg reaches your desired level of done-ness. Remove and serve!
Nutrition Per Serving
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