Patatesli Yumurata - Turkish Breakfast

I’m going to have to say that this has always been one of my favourites, probably because potatoes and eggs are basically my favourite things to eat! This is a weekend breakfast thing and not an every day thing, as much as I would love, because the oil required to cook this is A LOT, which is why it tastes so dang good!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and cut your potatoes (usually in cubes, I cut them with the chipper because I want perfect little cubes and it was way faster!)

Step 2

Melt butter and oil (as much as you like - usually 3-5 tbsp butter and same amount of oil) in your largest frypan and add potatoes. Mix and cook, don’t let them stick to the base. 1/2 way through cooking season. Continue to cook them in this way until the potatoes are past 3/4 cook (not mush and not hard)

Step 3

Crack your eggs in a bowl (don’t scramble them) and then transfer to the fry pan and then gently break the yolk and push them around the pan to cook with the potatoes - check the seasoning and see if it needs more

Step 4

Note: See the Reel for this on my IG page