Hi! How was has your week been so far? Snow? Food?
Yesterday was a weird day.
I woke up, tried to brush my hair, gave up, went to the coffee shop, worked a whole lot. Had one cup of coffee, one vanilla latte…
then came home and had an espresso.
I was downright crazy come 3pm, which is when I decided to make this fine looking thing for lunch.
All this craziness lead to a super good idea, which is mixing potato chips and eggs. I know, sounds sort of weird, which it is. But after I tasted it, I kinda realized this taste a lot like hash browns with eggs on top. Neato!
So in essence, this dish is just a short way to make hash brown and eggs. Which is AWESOME. Because who has time to peel potatoes, soak them, blah blah blah.
AND best thing (or thang) about this dish is the spiciness due to the super important serrano peppers and ginger.
If you’re going to make this, you MUST not leave out the ginger. I’m do this a lot too.
If I’m out of something I’ll just skip an ingredient and think it won’t matter, and most of the time it probably doesn’t. But in this weirdo dish where you’re combining potato chips with eggs, ginger is really important.
Trust me, please. Thank you.
Also, forget plates. Just grab two forks and go at it.
P.S. Am I the only one that gets gigantic knots in my hair?! Trying to comb them out makes me red in my face and angry.
Eggs on Potato Chips
Recipe from Sunset Magazine
1 tablespoon clarified butter (ghee) or a mixture of 1/2 tbsp. vegetable oil and 1/2 tbsp. butter (**I used a few tablespoons of olive oil and a tablespoon of butter)
1 small onion, finely chopped
1 small garlic clove, minced and then mashed into a paste with 1/4 tsp. kosher salt (**I diced it, finely)
1/2 teaspoon finely shredded fresh ginger (**I diced it, finely)
2 or 3 fresh green arbol, Thai, or serrano chiles, finely chopped (see Notes)
1/2 cup roughly chopped cilantro (**I didn’t have any and used Italian parsley instead)
4 large handfuls of plain potato chips from a just-opened bag (see Notes)
3 or 4 eggs
Kosher or sea salt
Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
Make three craters in the surface of the potato-chip mixture—they don’t need to be perfect hollows—and crack an egg into each. Pour 1 tbsp. water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it’s done the way you’d like). Season to taste with salt and turn out onto waiting plates.