Dinner Tonight: Fried Eggs + Pan Roasted Potatoes

There are, without doubt, nights when you ask your kids, "What do you want for dinner?" and they shout "EGGS!" There are also nights when you ask yourself, "What do I want for dinner?" and you're reaching for the egg carton before finishing that thought. This dinner is for those nights. 

You might have all the ingredients already, and even if you don't, you won't be spending more than 5 minutes at the grocery store. Fried eggs for dinner is always a good idea -- adding a syrupy shot of vinegar makes these eggs classy and special enough for an impromptu dinner guest. The pan-roasted potatoes are crisped up in a skillet the way you might crisp up chicken skin, and we imagine you would swirl the potato wedges around your plate to get the last bits of vinegar and egg yolk (but that is, of course, optional). 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Roger Verge's Fried Eggs with Wine Vinegar by Genius Recipes 

The Best Pan Roasted Potatoes by Gretchen @ backyardnotes

The Grocery List 

Serves 2

4 large brown eggs 
Red bliss, yukon gold, or other waxy potatoes 1 1/2 to 2 inches in size (enough for 2 servings)

We're assuming you have butter, olive oil, red wine vinegar, salt, and pepper. If not, be sure to add those to your shopping list, too. 

The Plan

1. Quarter your potatoes.

2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan, no more than 1/8-inch deep. Heat the oil over medium-high heat until it begins to shimmer. Sprinkle the salt into the oil over the bottom of the pan as evenly as possible in a thin layer. Place the potato halves onto the salt. Fry at medium-high heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 12 to 15 minutes depending on the size of the potatoes.

3. Check your potatoes after they've been in the pan for 12 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.

4. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.

5. Cook about 20 to 25 minutes covered. The potatoes are done when a sharp knife slips into one easily. 

6. While the potatoes fry, break 2 of the eggs into a bowl, taking care not to break the yolks. Heat 1 tablespoon butter in a 6-inch frying pan, and when it turns golden, slip in the eggs very carefully. Cook, puncturing any air bubbles which form in the egg whites with a fork. When they are cooked the way you like them, season with salt and freshly ground pepper and slide onto a heated plate. Pour 2 tablespoons of wine vinegar into the pan. Allow to reduce by half and pour over the eggs.

7. Wipe out the pan with a cloth or paper towel and repeat the process with the remaining butter, eggs, and vinegar.

8. Serve immediately alongside potatoes (which are equally good at room temperature, if you have leftovers).