Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 16/11/24. See terms.
Join now
Fried potatoes with tomato and egg

Fried potatoes with tomato and egg

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
1
Difficulty
Easy
Potatoes and eggs just work, throw in some bacon and you have yourself a winning brekky. You can make up the potato mix the night before, then reheat in the pan the following morning while you cook your egg.

Ingredients

Potato(es)

200 g, peeled, cut into 2cm pieces

Brown onion

1 small, thinly sliced

Shortcut bacon

45 g, (buy 50g), fat trimmed, finely chopped

Cherry tomatoes

200 g, halved

Egg(s)

1 medium

Lemony all-round spice (WW Recipe)

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook potatoes in a medium saucepan of boiling, salted water for 10-15 minutes, until just tender. Drain.
  2. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook onion and bacon, stirring, for 2-3 minutes, until onion has softened. Add potatoes and cook, stirring, for a further 5 minutes or until potatoes are golden and tender.
  3. Gently stir in tomatoes and half the all-round spice. Push potato mixture to one side of the pan. Crack egg into pan and cook for about 3 minutes or until white is set and yolk is cooked to your liking. Sprinkle with remaining all-round spice. Serve.

Notes

Ingredient tip: To ensure the potato pieces hold their shape when frying, choose an all-rounder or waxy potato variety, such as Dutch cream, kipfler, red rascal, golden delight or desiree.

You might like

You might like