Country-style fried eggs with potatoes

Yesterday's potatoes + two eggs = a farmhouse breakfast. No milk and no gluten.

⏱ 15 min · serves 1 · Lithuanian home cooking · Not spicy at all

394kcal
18 gprotein
39 gcarbs
19 gfat
4 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: Eggs

Ingredients (serves 1)

  • Potatoes, boiled150 g
  • Egg (2 pcs)110 g
  • Onion50 g
  • Rapeseed / sunflower oil8 g
  • Cucumber100 g

Also: Salt, pepper, dill

Method

  1. Get ready: slice the boiled potatoes (150 g), cut the onion (50 g) into half-rings and slice the cucumber (100 g). Chop the dill.
  2. Heat 8 g oil (about 1.5 tsp) in a frying pan over medium heat. Add the onion and potatoes and fry for 5 min, turning once, until golden.
  3. Make two hollows between the potatoes and crack in the 2 eggs. Season lightly with salt and pepper.
  4. Cover with a lid and cook over low heat for 3–4 min until the whites are completely set and no longer see-through.
  5. Sprinkle with dill and serve with the cucumber.

Tips

  • Cooled boiled potatoes work best – they crisp up and don't fall apart.
  • Finish with a cucumber or a pickled gherkin – fresh and filling.
  • Want it hotter? A pinch of hot paprika on the potatoes.
  • Want it lighter? One egg and two egg whites instead of two eggs.

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Find this recipe in

BreakfastDinnerLithuanian classicsCheap recipesQuick recipesVegetarianLow calorieGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.