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Fried Eggs & Tarragon Poblano Potatoes

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Awaken your taste buds with these fried eggs and tarragon infused potatoes! This dish brings together poblano peppers, sweet yellow onions, earthy Idaho potatoes and protein-packed eggs. To give it an extra kick, ditch your traditional salsa and spice it up with Fischer & Wieser’s KD’s Peri Peri’s Sauce!
 
Prep Time: 10 min
Cook Time: 15 min
Serves: 2
 
2 Idaho potatoes, diced
2 eggs
½ poblano pepper, diced
½ sweet yellow onion, chopped
2 tbsp vegetable oil
1 tbsp olive oil
Salt & pepper, to taste
 
1.      In a medium skillet over medium-high heat, pour in your vegetable oil and wait until very hot. Once hot, place your potatoes in skillet, stirring occasionally until cooked through, about 10 minutes.
2.      Once potatoes are cooked through, drain excess oil and add your diced poblano pepper and yellow onion. Cook until fragrant and soft but not mushy, about 2 minutes. Season with salt and pepper. Add tarragon for garnish. Set aside.
3.      In a small skillet, set stove to medium heat and add olive oil. Once hot, crack your egg slowly into your skillet. Cook until desired crispness is achieved, drizzling olive oil over your egg during the process. Be sure to cook one egg in the skillet at a time. Season with salt and pepper to desired taste.
4.      On a large plate, place your potatoes first and drizzle with KD’s Peri Peri Sauce. Place fried egg over potatoes. Serve and enjoy!
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