Potatoes with eggs (Patates me avga)
A simple, comforting dish made with golden chips, eggs and a crumble of creamy fetta. Potatoes with eggs or patates me avga is a staple within many Greek households.
Ingredients
- 2 large potatoes Sebago (the dirty ones), Note 1
- 6 extra large eggs use what you have
- 40 g of fetta cheese
- 30 ml of olive oil for cooking the potatoes and eggs
- Canola Oil for deep frying Note 2
- Salt and pepper for seasoning
Instructions
- Peel the potatoes, wash off any leftover dirt, cut them into thick slices and those slices into chips, the size is up to you, finger size is good.
- Add enough canola oil to a medium or large pot to fill half the pot; the chips need enough room to cook. Heat up to 180 degree celsius, add in the chips in batches, occasionally checking on the chips, moving them around and removing once they become a golden colour. This can take 10-12 minutes+ to cook, refer to Notes 1 & 2 for more information and alternatives.
- Add the chips to a bowl with a paper towel - this helps soak up any oil - and season with salt.
- Crack the 6 eggs into a bowl, add in a sprinkle of salt and pepper and scramble.
- Put a medium to large pan onto a medium heat and add in the olive oil. Add in the chips evenly around the pan and pour in the eggs. Let the bottom set and then flip the egg/chip mixture in portions and continue to cook until the eggs are set throughout, flipping portions again if necessary.
- Serve with crumbled fetta.
Video
Notes
Note 1: If you don’t want to deep fry the potatoes, they can be baked in the oven: place them on a baking tray, coat in 2 tbsps of olive oil, salt and pepper and bake at 160 degrees celsius until golden and crunchy and soft on the inside.
Otherwise your other option is to use frozen chips. Cook them as per packet instructions and once cooked, follow the recipe from steps 4-6.
Note 2: As much as I love olive oil, it’s expensive considering how much oil is needed to deep fry food. A good alternative is canola oil, as it’s much cheaper and cost effective to use large amounts. If you want to cook a large batch all at once, you’ll need a large pot and enough oil to fill up the pot between ⅓ and ½ of the way. For smaller pots, fill it up half way, and cook the chips in batches.
Because the potatoes are raw, deep frying will take longer than deep frying frozen chips, around 10 - 12 minutes + for fresh chips, depending on how crispy you want them. This is because frozen chips are cooked before frozen: once they're peeled and chipped, they're either blanched or boiled, deep fried for a short time so they're partly cooked, sometimes seasoned, frozen and then packaged ready for the supermarket.