Spanish Fried Eggs and Skillet Potatoes

Prep Time 20

Cook Time 15

Servings

Calories 726kcal

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.