Potato & Eggs

Ingredients

• 4–5potatoes, peeled and diced into cubes
• 5 largeeggs
• 1 heaped tablespoonghee
• To tastesalt
• To tasteground black pepper
• As neededolive oil, for air-frying

Instructions

1. 1

   Cook the potatoes

   Choose either method. For air-frying, season the potatoes with salt and olive oil, then cook at 180°C for up to 18 minutes, shaking the basket occasionally, until golden. For deep-frying, season with salt and fry until golden. Set the potatoes aside.

2. 2

   Fold the eggs

   Gently heat the ghee in a large saucepan over medium heat. Whisk the eggs in a bowl with a fork until combined, then pour them into the hot ghee. Fold gently as they cook.

3. 3

   Combine and serve

   When the eggs are cooked, add the potatoes, salt and ground black pepper. Stir to combine, breaking up the egg as you mix. Serve with Greek yoghurt and fresh Lebanese bread.

What is potato and eggs?

Potato and eggs is a simple, filling combination of cooked potatoes and eggs, brought together in one pan. This version uses ghee for the eggs and lets you choose between air-frying or deep-frying the potatoes.

The method is practical rather than tied to a single defined cuisine: crisp the potatoes first, then fold them into the eggs. Greek yoghurt and Lebanese bread are suggested alongside for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 12g protein, 37g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while the eggs contribute much of the protein and the ghee adds fat. For a more balanced plate, serve a moderate portion with a generous side of vegetables; the suggested yoghurt and bread can also be portioned to suit your appetite.

Choosing your potatoes

Potato cubes: Cut them to a similar size so they cook at roughly the same rate. The recipe calls for peeled potatoes, which give the finished dish a softer, more even bite.

Air-frying: Toss the cubes with salt and olive oil before cooking. Shake the basket occasionally to help them brown across their surfaces.

Getting the eggs right

Whisking: Beat the eggs with a fork until the whites and yolks are combined, so they cook evenly.

Gentle folding: Keep the heat at medium and fold the eggs gently in the ghee. Stop once they are cooked, before adding the potatoes, to avoid making them dry.

Choosing a cooking method

Air-frying: The method gives a less oily way to brown the potatoes; cook them at 180°C for up to 18 minutes, checking for a golden finish.

Deep-frying: Fry the salted potatoes until golden, then set them aside. Take care when handling hot oil and drain the potatoes before combining them with the eggs.

Combining the ingredients

Add the potatoes only after the eggs are cooked. Stir gently to distribute them through the eggs, breaking up the egg as directed without crushing the potato cubes.

Serving the dish

Serve warm with Greek yoghurt and fresh Lebanese bread, as suggested in the method. The yoghurt adds a cool contrast, while the bread makes it easy to scoop up the egg and potato.

Recipe notes & tips

• Cut the potato cubes to a similar size for more even cooking.
• Shake the air-fryer basket occasionally so the potatoes brown more evenly.
• Whisk the eggs just before cooking so they are ready to add to the hot ghee.
• Keep the pan over medium heat and fold the eggs gently.
• Set the golden potatoes aside before starting the eggs.
• Serve as soon as the potatoes and eggs are combined.

Variations

• Add herbs: Fold chopped parsley or chives through the dish just before serving.
• Add chilli: Season with chilli flakes for a little heat.
• Use smoked paprika: Add a small pinch with the salt and pepper for a smoky note.
• Serve with salad: Add a crisp green salad alongside the bread and yoghurt.
• Add spring onions: Scatter sliced spring onions over the finished dish.

Common mistakes to avoid

• Uneven potato cubes: Cut them to a similar size so they finish cooking together.
• Skipping the basket shake: Shake the air fryer occasionally to help the potatoes brown evenly.
• Overcooking the eggs: Fold gently and add the potatoes once the eggs are cooked.
• Crowding the air-fryer basket: Cook in batches if needed so the potatoes can brown.
• Adding potatoes too early: Set them aside until the eggs are cooked, then combine.

How to store

Cool leftovers promptly, place them in an airtight container and refrigerate for up to 2 days. Reheat in a pan over a low heat until piping hot, stirring gently; the eggs may become firmer on reheating.

Frequently asked questions