Food Obsessions – Potato & Egg

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I love reading food blogs. Food blogs often make me hungry for very specific things and oftentimes these will be things I would need to go to a supermarket to recreate, so in general I’ll just bookmark a recipe to put on the next food plan..

In the past few weeks it seems like there has been a fried egg thing going on across the various food blogs. Somewhat unfortunately, I always have eggs in the house, so for lunches I went on a little fried egg spree.

Then one day, the stars aligned in the universe and I had a strange thought about adding an egg to that nights dinner as I was deeply craving a fried egg.. much deliciousness was the result. Now, I don’t know how I will ever eat this particular meal without one or more fried eggs on top.

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Potato with bacon and onion has been in our meal rotation since I was a teenager, though my sister was usually the bacon and onion person and I would put on all kinds of exotic concoctions, from fresh cooked capsicum, mushroom and bacon, right up to bolognese sauce, chicken cacciatore or tuna mornay.

Recently we switched out onion for leek in almost every meal we use onion in. Trimmed leeks are available 2 in a packet from Aldi for $2.99 and we much prefer the flavour of leeks.

I still enjoy more exotic options on my potato and will usually add in things like mushroom at a minimum but the other half is all about simplicity and he loves bacon and leek.

If you have never made potato with toppings, here is my most recent recipe. :)

Potato with Bacon, Leek, Mushroom & Egg

I’m going to give you more than one way to do each step because that is how we roll here and I have prepared this a multitude of different ways.

Prepare The Potato –

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My first choice would be – peel, chop and then boil the potatoes. You do lose some of the potato goodness this way.

My second choice would be – peel the potatoes first, roll them around in a little extra virgin olive oil, add a few herbs – Paprika is a must for me! – plus salt and pepper. Then bake potatoes in a roasting pan preferably one with a lid. This option mostly keeps the potato flavour and goodness within the potato. I do like to add a splash of white wine to this, as it will steam up when the pan gets hot and permeate through the potatoes for extra flavour.

My third choice would be – wrap potatoes in alfoil and bake. This definitely keeps all the goodness inside the potato however, if you do not like the skins you will have to remove them from a hot potato which is not optimal.

I’ve also done baked potatoes and then you open them up and take out the innards, mix the potato and fillings together and then stuff it back into the potato. This is fiddly and time consuming and to be honest, I am not a huge fan of potato skins. I would do this if we had people coming over and I wanted to make something relatively simple but special. But if stuffed potatoes is your preference, you’re eating it, so go to it and enjoy. :)

Prepare Your Toppings

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First choice – chop bacon, mushrooms, onion/leek, add a tiny bit of butter to a a non stick frypan, fry toppings until cooked the way you would like them.

Second choice – chop bacon, mushrooms, onion/leek, add butter or margarine, cover, and microwave on medium heat until cooked to your preference – this usually takes approximately 3-4 minutes on 600w with my microwave

Third choice – chop bacon, mushrooms, onion/leek, in a saucepan put in some butter or margarine, half a teaspoon of garlic, add in the bacon, mushrooms & leek, stir about and allow to cook a little. Then add in 1/2 cup of white wine and an extra touch of butter, allow to simmer and cover the saucepan. Simmer for 5-10 minutes and it should be done.

Mash The Potatoes

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Once the potatoes are cooked your way, add them to a bowl, add in a little butter and cheese, and smoosh them up some with a fork. We are not talking a perfect mash here, you want them a little chunky. Sprinkle a little cheese on top

Prepare Your Egg(s)

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First choice – fry eggs in a frypan until they are cooked how you like them. Mine, I like to flip, but sunny side up would work too.

Second choice – poach your eggs in your egg cooker or poacher.

Third choice – soft boil the eggs. Peel eggs – this can be difficult with soft boiled eggs which is why this is a third choice.

Fourth choice – scramble the eggs. You can also add back in your bacon and leek with a little cheese. The only downside to this choice is – no gorgeous yolk to ooze into your potatoes.

Assemble Your Meal

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Add your topping mixture to the potato mash, put the eggs on top, cut into the eggs with a knife and allow the yolk to ooze, and you are done.

It is time to eat!

Now bear in mind, you can take this recipe and make the ingredients your own. For protein you might prefer to use chicken, sliced beef, pulled pork. You might be out of bacon so you could use ham. You might have leftover turkey and so you might slice it and cook it in a frypan and then top with some cranberry sauce and you might use sweet potato or yam as your base. Some people like to put avocado, bacon and prawns or shrimp. You might want vegetarian bacon or no meat at all.

You might even want to use mashed cauliflower, broccoli, turnip, pumpkin, sweet potato, swede, baked mushrooms or even a combination of these instead of potato as the base. You might not want leek or onion – some people have a bad reaction to those.

You might have leftover pasta sauce which you can heat up and pour over some freshly cooked potatoes. As I mentioned above, I love to put chicken cacciatore or tuna mornay over potatoes.

The only limit is your imagination, ingredients on hand, and your preference of what flavours you prefer together.

Over to you!

What do you like to put over the top of potatoes? I’d love new ideas if you have any. :)

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4 thoughts on “Food Obsessions – Potato & Egg

  1. Individually, I like all those ingredients, but this particular mix doesn’t sound appetising to me.
    You have reminded me what I was going to write about on Thursday though. I’d forgotten, so thank you.

  2. I love potatoes so much. I love them in the skins and I can’t go past a baked potato with cheese and beans. Winning!

  3. I prefer sweet potatoes with a dash of salt. Mashed. Cheese on top is great. If I eat baked potatoes I will have lashings of sour cream, cheese, spring onions and anything else that’s about.

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