The main reason why I rarely cook one of my favorite dishes- roast potatoes- is because they simply take too long. Softened red potatoes require a good 20-25 minutes of boiling in the pot, and that’s pre-oven time. But seeing as how Angela made the trek from Jersey City and Esther from Morristown, I decided it’d be worth the extra effort and time.
If I had actually started preparing brunch on time, I would have followed the recipe. But because I was strapped for time, instead of cooking the potatoes in a pot of boiling water in their wholesome form, I pre-sliced them into chunks and then let them soak in the pot for 12 minutes. A few minutes in, the water turned cloudy white from all the starch. I was a bit worried, but even when I transferred the potatoes into a casserole dish, they didn’t crumble as I had feared they would. That’s when I realized the shortcut- cut your potatoes before cooking them in boiling water, and you’ll reduce your cooking time by a good 10-15 minutes.
So, I ended up creating a breakfast version of the classic roast potatoes you find at dinner next to your steak. The potatoes are seasoned with sea salt and pepper but topped off with pieces of turkey bacon and caramelized onion. Then, before the casserole dish goes into the oven to roast for an additional 15-20 minutes, you crack a few eggs and shred some cheddar on top.
Barring the time involved in making this dish, it’s actually really simple. It’s the perfect dish to make if you’re trying to multitask. In fact, I probably spent under 10 minutes in total on the potatoes, and the oven did the rest. So while the potatoes were roasting, we made the crepes and the meal was timed perfectly.
Quick baked egg and potatoes
Adapted from FOOD & WINE
- 5 (or more) red potatoes, quartered into chunks
- 6 slices of turkey bacon, cut into 1 inch wide pieces
- 1 medium sized onion, sliced into half rings
- Olive oil for drizzling
- Salt & pepper
- 3 eggs
Preheat the oven to 375°. Slice the potatoes into chunks and transfer into a large saucepan. Cover with cold water, bring to a boil and cook over moderate heat until tender (about 10-15 minutes); drain and let cool. After, transfer the potatoes into a casserole dish. Season with salt & pepper and toss them in a generous coating of olive oil.
Meanwhile, your skillet. Slice the bacon into wide pieces (about an inch thick) and slice the onions so that you get half rings. Drizzle a tiny bit of oil and cook both over moderate heat, about 8 minutes. Transfer the bacon and onions into the casserole dish, so that they are evenly scattered amongst the potato.
Crack three eggs (or more) into the casserole dish, on top of everything. You can wait until the end to grate cheddar over it, or you can do so before the dish enters the oven. Me? I like my cheddar slightly melted so I wait until the end. Bake for 15 minutes or until the egg whites have cooked. If you don’t like runny yolks, you can cook it a bit longer so that the yolks also cook all the way through. The dish will be extremely hot, even 10 minutes out of the oven, so you’ll want to let it set for at least a few minutes before serving.
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.