Bratkartoffeln mit Spiegelei

Fried potatoes and eggs makes for a simple, tasty and satisfying meal that can be enjoyed anytime of day. This classic is more than just crispy potatoes — parboiled potatoes are fried with onion, mushrooms and spinach for extra flavor and go-for-you nutrients. Serve with a couple of fried eggs for the complete experience!

A classic that always works – fried potatoes and eggs

What could be more delicious than a plate of crispy fried breakfast potatoes for a weekend brunch? Fried potatoes and eggs is easy to make, requires very few ingredients, and is prepared in a flash!

Zutaten für Bratkartoffeln

If you are preparing these on the stove, I recommend using a heavy bottomed skillet or a cast iron skillet to get the potatoes extra crispy. Or you could do as I do, and use a tabletop glass ceramic grill, as it has an extra large cooking service that is perfect for preparing a batch of fried potatoes. But first you’ll need to parboil the potatoes. Yep, it’s the essential step to getting the potatoes extra crispy, and it’s a fantastic time saver when it comes to preparing Sunday brunch (but why limit this to breakfast, it’s also a great dinner recipe!).

Bratkartoffeln auf dem LeMax Grill

Bratkartoffeln mit Spinat auf dem LeMax Grill

Bratkartoffeln mit Spinat und Spiegelei

Fried Potatoes and Eggs, Cremini Mushrooms and Spinach Recipe
Tips for crispy fried potatoes

This recipe is easy, but still there are a couple of tips that will help guarantee the best results. Here are my most important tips:

  • Use a pan that is large enough so that there is enough space for the potato slices, work in batches, or use two pans. The less that the potatoes are overlapping, the better. This will ensure that each slice can will get browned and means there is less flipping them, which means less chance of the slices breaking.
  • Add the potatoes only once the clarified butter is hot. And feel free to add a little extra. Fat is what helps get your potatoes extra crispy.
  • Spread the potatoes out in an even layer, and let the potatoes get golden-brown before flipping them. We want to give them a chance to crisp up, before flipping them. Plus since we are also frying mushrooms, they too taste best when they have a chance to brown a little. The spinach is added at the very end, as it only takes a minute to wilt.

Fried Potatoes and Eggs, Cremini Mushrooms and Spinach Recipe

Preparing the fried eggs

You can either do this after the potatoes are done, since fried eggs only take a couple minutes. OR, you can create a well, or move the potato mixture to the side and a little extra fat to the plan, crack in the eggs and fry until the white are set and cooked to your liking.

Now you are ready to dig in! Sprinkle with additional salt and pepper, if desired. Serve hot and enjoy!

Looking for more delicious brunch ideas?

Try one of these recipes:

Bratkartoffeln mit Spiegelei
5 from 1 vote

Fried Potato and Eggs

Fried potatoes and eggs made with parboiled potatoes that are fried with onion, mushrooms and spinach and topped with fried eggs for the complete experience!
Course Breakfast, Brunch
Category German
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 228 kcal
Autor Elle


  • 600 g potatoes (waxy),  cooked the day before
  • Generous handful baby spinach
  • 150 g cremini mushrooms, sliced
  • 2 small yellow onions, finely chopped
  • 1-2 teaspoons clarified butter (ghee) (or more)
  • 4 eggs


  1. Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use.
  2. The following day, peel the potatoes and cut into thin slices (about 5mm).
  3. Heat a large skillet or tabletop glass-ceramic grill over medium-high heat (for the LeMax, preheat at level 9 for 5 minutes, then reduce heat to 8).

    NOTE: for the stovetop method, two skillets is best, since you will get better results if every potato is in contact with the bottom of the pan. This will guarantee that they get crispy. A heavy-bottomed or cast-iron skillets is the best choice. Stainless steel and ceramic are also good options.

  4. Lightly grease the surface with clarified butter (about 1 teaspoon, or more).

  5. Add the onions and fry until they start to soften. Add the mushrooms and potatoes. Increase heat slightly, and fry until golden-brown, adding a little more ghee, if desired (a little extra fat, helps crisp up the potatoes). Season with salt and pepper, to taste.
  6. Add the spinach and cook for 1-2 minutes longer.
  7. Remove potato mixture from pan/grill; keep warm. Reduce the heat slightly add a little more ghee, and then add the eggs to pan/grill; cook until whites are just set around edges. Serve immediately with the fried potatoes. Enjoy!


For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes or Lounge Kitchen Tunes Playlist on Spotify.

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  1. Turned out great! Danke. Being in SW France I used Graisse de Canard (duck fat) which is freely available and ideal for crispy potatoes. I also used bmy dedicated Spanish made BRA double/ flip over heavy tortilla dish to cook your tasty recepie. First time I omitted the mushrooms. Next time


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