Ingredients
- 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
Instructions
- 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.
- The following day, peel the potatoes and cut into thin slices (about 5mm).
- 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.
- Lightly grease the surface with clarified butter (about 1 teaspoon, or more).
- 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.
- Add the spinach and cook for 1-2 minutes longer.
- 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!
Nutrition
Notes
- For more tips on how to best prepare potatoes for frying, check out my article on tips for cooking potatoes.