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24 April, 2020

Moroccan Spiced Potatoes and Eggs

Posted in : Breakfast Recipes, Recipes on by : HugoE521 Tags: , , , ,

Potatoes and eggs for breakfast are something that pretty much you expect on a daily basis growing up in Diner Land (New Jersey).  But I always thought those simple potatoes always needed a bit more to brighten up my mornings. Moroccan cuisine, with its ample use of spices always attracted me. Maybe because of the Portuguese influence on the spice, maybe because of Southern Portuguese cuisine… maybe I really like tagines?  Whatever the reason, it was enough to give me the idea to bring a bit of African touch to this easy dish. It’s simple and delicious – just like every breakfast should be.

  • Cast Iron Skillet
  • Non Stick Pan (unless you have a very well season cast iron)
  • Mixing bowl
  • Spatula
  • A pot cover or wok cover larger than the diameter of the non-stick
Links to the equipment used for this recipe:

  • Fresh Eggs, 2
  • Russet (or any) Potato, One Large
  • Olive Oil, 3 tablespoons
  • Moroccan Spice Blend (RECIPE HERE)
  • Or ALTERNATIVE – My Potato Spice Blend:
    • Paprika, 1 Teaspoon
    • Ground Sage, 1 Teaspoon
    • Black Pepper, 1 Teaspoon
    • Ground Garlic, 1/2 Teaspoon
    • Dried Thyme, 1 Teaspoon
  • Salt. 1/2 teaspoon
  • Butter for frying

If using the alternative spice blend, combine all spices in bowl and reserve. Heat a cast iron skillet over medium high. Wash and dice the potatoes into 1/4  to 1/2 inch cubes, pat dry with a paper towel. Place potatoes into a mixing bowl and add spice blend, salt and olive oil. Stir to coat all the potatoes. Once skillet is hot, pour potatoes and cook through till tender about 15 minutes (stirring to avoid sticking or burning). Meanwhile, add the butter to the non stick and heat over medium heat. Once melted, crack eggs and place in non-stick to fry. Cover the non-stick with the pot cover so that the steam gently cooks the whites. Cook the eggs to desired “done-ness”. Place cooked potatoes on plate and place eggs on potatoes. Serve hot. I always like mine with ketchup on the side… its the Jersey diner in me.

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