Fried Potatoes and Eggs with Naan
Fried eggs and potatoes seasoned with vinegar, mint, cilantro, onion and sumac
Ingredients
- 1 red onion thinly sliced
- 2 tbsp lemon juice
- salt and pepper
- 5 eggs or more
- 4 tbsp oil
- 1 1/2 lbs yukon gold potatoes peeled and diced
- 3 tsp ground sumac
- 5 pieces naan or pita
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
Instructions
- Stir together the onion, lemon juice and a pinch of salt and let sit.
- Heat 2 tbsp oil in a skillet over medium high. Add the potatoes and cook, stirring once or twice, until well browned. Reduce heat a bit and keep cooking, stirring occasionally until the potatoes are tender.
- Gently press on the potato pieces to mash them up a bit and add 2 more tbsp oil to the pan and sprinkle on some salt and pepper and 2 tsp sumac. You want the potatoes still pretty chunky, don't totally mash them.
- Keep frying until they are nicely golden and crisp. Sprinkle them with a bit of white wine or sherry vinegar. Leave the pan off but on the heat while you fry the eggs in another pan.
- Fry the naan in some butter to warm it up. Spread the crispy potatoes on the naan and sprinkle with the cilantro and mint and a bit more sumac and salt. Top with fried egg and the onions. Serve with hot sauce.
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