Fried Eggs with Rosemary Potatoes

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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6

In a delicious twist on that breakfast favorite, fried eggs and potatoes, the potatoes are simmered in water until tender and then passed through a ricer. After an overnight chill in the refrigerator, they’re seasoned with fresh rosemary and cooked in a fry pan until nicely browned.


  • 5 russet potatoes, about 3 1/2 lb. total, peeled
  • 9 Tbs. olive oil
  • 1 1/2 tsp. chopped fresh rosemary
  • Kosher salt and freshly ground pepper, to taste
  • 4 Tbs. vegetable oil
  • 12 eggs


Put the potatoes in a large pot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium and cook the potatoes until just tender when pierced with a fork, about 15 minutes. Drain well in a colander and let cool for 10 minutes.

Set a potato ricer to the largest setting. Working in batches, pass the potatoes through the ricer and carefully transfer to a baking sheet. Let cool completely, then cover tightly with plastic wrap and refrigerate overnight.

Preheat an oven to 200°F.

In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Sprinkle the potatoes with the rosemary and season generously with salt and pepper. Add one-third of the potatoes to the pan and cook, without disturbing them, until browned underneath, 4 to 5 minutes. Turn the potatoes over and cook, stirring occasionally, until well browned on the other side, 4 to 5 minutes more. Season with salt and pepper and transfer to a clean baking sheet. Cook the remaining potatoes in 2 more batches, using 3 Tbs. olive oil for each batch. Transfer the potatoes to the oven to keep warm while you cook the eggs.

Heat a 10-inch nonstick fry pan over medium-high heat. Warm 1 Tbs. of the vegetable oil until shimmering but not smoking. Break 3 eggs into the pan and fry until the whites are set and the yolks are still runny, about 2 minutes. Transfer to a plate and season with salt and pepper. Cook the remaining eggs in 3 more batches, using 1 Tbs. vegetable oil for each batch.

Divide the potatoes among 6 individual plates and place 2 fried eggs alongside. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

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