Ingredients
For the Home Fried Potatoes:
4 medium russet or Yukon Gold potatoes, diced into ½-inch cubes
1 small onion, finely chopped (optional)
2 tbsp olive oil or butter
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt (to taste)
¼ tsp black pepper
1 tsp fresh thyme or rosemary, chopped (optional)
1 tbsp chopped fresh parsley (for garnish)
For the Sunny-Side Egg:
2 large eggs
1 tbsp butter or olive oil
Pinch of salt and black pepper
3 oz White Truffle BBQ Sauce
Instructions
1. Make the Home Fried Potatoes:
Pre-cook the potatoes:
Place diced potatoes in a pot of salted boiling water and parboil for 4-5 minutes until slightly tender but not mushy.
Drain and pat dry to remove excess moisture.
Fry the potatoes:
Heat olive oil or butter in a large skillet over medium-high heat.
Add the potatoes in a single layer and let them crisp without stirring for 3-4 minutes.
Stir occasionally and add the onions (if using). Continue frying for 6-8 minutes until golden brown and crispy.
Season with smoked paprika, garlic powder, onion powder, salt, pepper, and fresh herbs.
2. Cook the Sunny-Side Egg:
In a separate skillet, melt butter or heat oil over low heat.
Gently crack the eggs into the pan without breaking the yolk.
Cover the pan with a lid and let the eggs cook for 2-3 minutes until the whites are set but the yolk is still runny.
Season with a pinch of salt and pepper.
3. Plate and Serve:
Arrange the crispy home-fried potatoes on a plate.
Top with the sunny-side egg.
Serve with a swish! And a small ramekin of White Truffle BBQ Sauce on the side for dipping or drizzling.
Garnish with fresh parsley.
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