Spanish Fried Eggs and Skillet Potatoes

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 726kcal

Ingredients

Potatoes

  • 1.5 cups Potatoes peeled and diced small
  • 2 TBSP Extra-virgin olive oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/4 cup Ketchup optional

Seasoning

  • Salt
  • Black pepper

Eggs

  • 4 oz Breakfast sausage links about 2 links per portions depending on size
  • Extra-virgin olive oil as needed
  • 4 Eggs
  • 2 slices Your choice of bread lightly toasted
  • 2 tsp Butter
  • 2 TBSP Raspberry jam

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Place the potatoes into a saucepan and cover with water. Place over high heat. Bring to a boil and cook until tender. Then drain well.
  • For the sausage: Cook in a 400°F (204°C) oven to an internal temperature of 160°F (71°C) using a thermometer.
  • Cook the potatoes: Heat the oil in a heavy-bottomed skillet. Saute the potato, seasoned with paprika, garlic powder, salt, and pepper, until golden brown. Adjust the salt to taste as needed.
  • Pour about ¼ inch of olive oil into a small nonstick pan or skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking; do not let it reach smoking point). Crack the eggs into a bowl or mug. When the oil is hot, carefully slip the eggs in and reduce the heat to medium-low. Then spoon the oil over the eggs as they cook. Remove the eggs with a slotted spoon after no more than 1½ minutes (when the white puffs and becomes crispy and golden-brown around the edges, and the yolk is still soft). Season with salt and pepper to taste.
    (Recommended to cook 1 portion at a time, could be difficult to baste multiple portions of eggs).
  • Toast the bread then spread it with butter and jam.
  • Serve the eggs with sausage, potatoes (ketchup optional), toast, and orange juice.

Nutrition

Calories: 726kcal | Carbohydrates: 60g | Protein: 25g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 379mg | Sodium: 932mg | Potassium: 877mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1497IU | Vitamin C: 117mg | Calcium: 126mg | Iron: 4mg

Spanish Fried Eggs and Skillet Potatoes

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 726 kcal

Ingredients
 
 

Potatoes

  • 1.5 cups Potatoes peeled and diced small
  • 2 TBSP Extra-virgin olive oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/4 cup Ketchup optional

Seasoning

  • Salt
  • Black pepper

Eggs

  • 4 oz Breakfast sausage links about 2 links per portions depending on size
  • Extra-virgin olive oil as needed
  • 4 Eggs
  • 2 slices Your choice of bread lightly toasted
  • 2 tsp Butter
  • 2 TBSP Raspberry jam

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Place the potatoes into a saucepan and cover with water. Place over high heat. Bring to a boil and cook until tender. Then drain well.
  • For the sausage: Cook in a 400°F (204°C) oven to an internal temperature of 160°F (71°C) using a thermometer.
  • Cook the potatoes: Heat the oil in a heavy-bottomed skillet. Saute the potato, seasoned with paprika, garlic powder, salt, and pepper, until golden brown. Adjust the salt to taste as needed.
  • Pour about ¼ inch of olive oil into a small nonstick pan or skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking; do not let it reach smoking point). Crack the eggs into a bowl or mug. When the oil is hot, carefully slip the eggs in and reduce the heat to medium-low. Then spoon the oil over the eggs as they cook. Remove the eggs with a slotted spoon after no more than 1½ minutes (when the white puffs and becomes crispy and golden-brown around the edges, and the yolk is still soft). Season with salt and pepper to taste.
    (Recommended to cook 1 portion at a time, could be difficult to baste multiple portions of eggs).
  • Toast the bread then spread it with butter and jam.
  • Serve the eggs with sausage, potatoes (ketchup optional), toast, and orange juice.

Nutrition

Calories: 726kcalCarbohydrates: 60gProtein: 25gFat: 43gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 379mgSodium: 932mgPotassium: 877mgFiber: 2gSugar: 37gVitamin A: 1497IUVitamin C: 117mgCalcium: 126mgIron: 4mg
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