Leftover EVOO Fried Potatoes with Thyme and Eggs
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
2 tablespoons Red Island Extra Virgin Olive Oil
1 cup cooked kipfler or sebago potatoes, thinly sliced
handful of thyme sprigs
salt and freshly ground black pepper
Portable gas stove
Medium cast-iron frying pan
Light your portable gas stove, but charcoal or even an open fire would also be great also. Place a medium frying pan on the gas cooker and allow it to heat up. Pour in the olive oil, add the potatoes and cook for 2–4 minutes or until they start to get a little golden. Add the rosemary and continue to cook until potatoes are crisp and golden.
Clear a space in the pan, add the eggs and cook sunny side up until the yolk is cooked but still nice and runny add some goats feta if your in the mood. Season to taste and eat straight from the pan.