Eggs on Potato Chips

in Breakfast, Dinner

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.

{ 25 comments… read them below or add one }

Jessica @ How Sweet January 12, 2011 at 3:25 am

What a deliciously brilliant idea. I am now craving this!

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Sherry Greek January 12, 2011 at 3:47 am

This dish does sound crazy… crazy delicious!

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Sally January 12, 2011 at 5:16 am

This is such a good idea. Too bad I only have Falafel chips in the house!

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Blog is the New Black January 12, 2011 at 5:19 am

OMg- what a creative idea!!!!!

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Bethany @Bridezilla Bakes January 12, 2011 at 5:38 am

Yeah! Totally get the hash browns + eggs thing… just a little easier.

And I guess I’ll trust you on the ginger, but… it does seem a little random… I’ll have to let you know when I try it :)

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Adrianna January 12, 2011 at 9:14 am

This whole dish is random, so it works. Promise. :)

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Lindsay @ The Lean Green Bean January 12, 2011 at 6:14 am

love this idea. my hubby loves eggs and all things potato chip so i’m sure he’d LOVE this :)

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Desiree January 12, 2011 at 7:29 am

This sounds so random but I think I’ll man up an try it. What the hell I always have ginger and serrano chiles laying around,so why not?
As for the knots in your hair, I’ve had that evil plague me my whole life, wasn’t until I was a teenager that I learned a little water and conditioner before you get combing will slide those suckers right out.

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Dana January 12, 2011 at 7:48 am

Yum! Do the chips stay crunchy?

I’ve always had short hair, so when I grew it out, I didn’t know that the curliness lent itself naturally to tangling. Tangles suck. I comb right in the shower, after rinsing out the conditioner, and then again when my hair is part dry. Otherwise it is just a mess.

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Adrianna January 12, 2011 at 9:15 am

Yes, they actually develop this awesome crust at the very bottom, almost like the way shredded hash browns are. That was my favorite part.

Re: the hair, I do this too! But what about if you want to brush it and your hair is dry?

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Mollie January 12, 2011 at 9:13 am

Looks good! Have you heard of migas?

It’s scrambled eggs mixed with tortilla chips – pretty delish too!

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Adrianna January 12, 2011 at 9:17 am

Yes! It’s literally my favorite breakfast dish. It’s basically nachos for breakfast. Amazing.

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Alison April 17, 2011 at 5:59 pm

yes the breakfast is called DEAD BIRD NACHOS

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Melanie January 12, 2011 at 9:22 am

I totally get huge knots in my hair! WHy do I get them on the right side more than the left? Weird… usually it mean I need a haircut. I will make this :)

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Joanne January 12, 2011 at 9:29 am

I went 48 hours this weekend without washing and/or brushing my hair (I have super curly hair so I only brush it when I wash it) and the knots. Oh the knots. They were a plenty. Gross.

I love this hash brown-quickie replacement idea. Sounds delightful.

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Brandy January 12, 2011 at 10:12 am

Gosh this looks yummy. I’m going to steal this :-)
My hair always gets tangled up and I just get so frustrated that I want to cry, so I just twist it and pin it up, whatever!

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Michelle January 12, 2011 at 10:43 am

No way!! You are really an evil genius.

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dawn January 12, 2011 at 11:30 am

I may be tempted to try this, but NO WAY would my husband TOUCH THIS! lol

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tina January 12, 2011 at 11:37 am

such a freakin’ clever dish! i love ur thinking and love when you talk abt coffee bc i’m obsessed with it myself.

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Katrina January 12, 2011 at 4:21 pm

This is one of the strangest, and yet most wonderful recipes I’ve seen in a while. I’m so excited about this recipe. It’s so cool!

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What Happens After Five January 13, 2011 at 6:58 am

This sounds very strange but I find myself intrigued…think I’ll have to try it.

http://happensafterfive.wordpress.com

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laura @ alittlebarefoot January 13, 2011 at 2:37 pm

this dish has been haunting my dreams ever since i first saw this post. i must try it!

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katieclaireskitchen January 16, 2011 at 12:11 pm

These look super dangerous!

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Renee January 20, 2011 at 3:08 am

Your blog is totally my kind of food. BOOKMARKED! Great shots by the way :)

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Leger September 16, 2011 at 11:54 am

I didnt take the time to read the other posts (so i’m not sure if someone as already said this) however, i just came back from two months abroad in Spain and this is a typical dish. They do peeled/sliced potatoes (fried in olive oil) so its is more of a combination between a french fry and a chip however it is basically the same concept. delicious.
PS. might i recommend adding a side combination of ketchup and tabasco? that is what they served in spain and it was amazing !

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