Sweet potatoes, white potatoes, a beet, an onion, a few eggs, a little olive oil, salt, and not a lot of motivation. That’s what was on hand as I was inching toward a more ambitious dish — one that required measuring and following directions. When the idea of fried potatoes with an egg on top entered my radar, suddenly, all seemed well. Dicing a few potatoes. I can do that. Then I eyed a stray sweet potato on the counter, remembered a lone beet in the crisper, and dinner started to evolve from ’50s farmhouse breakfast fare.
What emerged was a quite tasty little midweek meal and a new concept for what to cook when there’s a shortage of ideas and ingredients.
- 1/4 cup of olive oil
- 4-5 medium white potatoes, chopped fine with the skin on
- 1 large yellow onion, finely chopped
- 1 large sweet potato, finely chopped
- 1 medium beet, finely chopped
- 1 tsp. kosher salt
- 1 tsp. ground pepper
- fresh basil, oregano and parsley
- 4 eggs
- Heat olive oil in a large skillet. Add chopped onions and stir on high heat for 1-2 minutes.
- Add white potatoes and stir. Reduce heat and cover for 3 minutes.
- Stir and scrape the bottom of the skillet. Add chopped beets cover for another two minutes. Stir, scrape skillet again and add sweet potatoes. Cover and cook for 5 minutes.
- Remove cover. Stir and scrape skillet, and spread vegetables in the skillet to create a flat, even layer.
- Top with fresh herbs. Create 4 small indentations and crack an egg into each. Cover for 4-5 minutes to allow eggs to steam. When eggs have reached desired doneness, salt and pepper to taste and serve.