Potatoes & Eggs w/Fresh Basil

Recipe by: Tracy L. Hughes

Prep time: 30 minutes

Serves: 4-6

4 medium sized Idaho potatoes

4 large eggs

1/2 cup of FRESH chopped basil (if you’re like me the more the better)

Salt & pepper to taste

1/3 cup vegetable oil


This is a very basic but delicious recipe that I’m proud to say has been handed down in my family for years. Each time we have introduced it to someone new they have absolutely raved about it and if you ask me the FRESH basil is the key. Dried basil just doesn’t have the same taste!!


Start by peeling and washing the potatoes, You can cut the potatoes to your liking; whether that be circles, diced, etc but my preference is to cut them into thin sliced circles approximately 1/4 inch thick and then cut each circle slice into strips, like fries.

Next, heat the oil in a large frying pan. To make sure oil is hot enough place a potato strip into the oil and it should sizzle. Add the rest of the potatoes; turning occasionally, and fry until golden brown.

While the potatoes are frying, in a small bowl whisk the eggs, chopped basil, salt and pepper.

Once the potatoes are fried to a crisp golden brown drain the oil from the pan with the potatoes remaining. Return the pan with the potatoes to medium heat and add the egg mixture turning over until the eggs are cooked. Remove from heat and onto a serving dish. Accent with a couple of whole pieces of basil if you wish and it’s ready to serve.

Variations: (1) if you’re like my mother you can make a potato and egg sandwich with fresh crusty Italian or Ciabatta bread or any bread of your choice; (2) add red/green raw or sauteed diced peppers