Rosemary Potatoes and Fried Eggs recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

Potatoes and mushrooms are fried in butter and rosemary until golden and delicious, then served with fried eggs on top - break the yolks over the potatoes to serve. Halve the potatoes with bacon or sausages, or as they are with some toast.


  • 425g new potatoes
  • 2 tbsp. butter
  • Rosemary sprig, leaves picked
  • 4 mushrooms, sliced
  • 1 tbsp. oil
  • 2 eggs
  • Salt and black pepper
  • 1 garlic clove, minced


  1. Cut the potatoes into small cubes. Heat the butter in a large frying pan. Add the potato and fry for 15-20 minutes or until the potatoes are golden and cooked through. When the potatoes are about 5 minutes away from being cooked, add the mushrooms.

  2. Add the garlic and the rosemary, stir and fry for 2-3 minutes or until the garlic is fragrant.

  3. Push the veggies to the side of the pan, then add the oil. Add the eggs, then fry for 3-4 minutes or until cooked to your liking.

If you like, leave out the rosemary and add some dried chilli flakes to the dish instead. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: