Parmesan Smashed Potatoes and Eggs
A tiny effort in plating, turns these simple ingredients, into a Father’s Day drool worthy brunch.
Crispy smashed potatoes with parmesan & thyme. Roasted broccoli, shishitos and long red chilies. Crispy bacon, runny yolks, marinated red onions, more Parmesan and red pepper flakes.
Ingredients
- 3 tablespoons white balsamic vinegar
- ½ small red onion sliced from root to tip, thinly sliced
- 1 pound mini multicoloured potatoes 20-28 potatoes
- 7 tablespoons extra-virgin olive oil divided
- 1 teaspoon Kosher salt divided
- 1 teaspoon freshly ground pepper divided
- 1 broccoli crown 8 oz cut into pieces
- ½ teaspoon granulated garlic
- ¼ cup freshly grated Parmesan cheese plus more for serving
- fresh thyme leaves
- 4 pieces of bacon double it if you prefer
- 8 oz shishito peppers
- 2 long red chilies thinly sliced
- 4 large free run/free range eggs
- Red pepper flakes for finishing, optional
Instructions
- Preheat oven to 425°F.
- In a small bowl combine the white balsamic vinegar and onions. Stir to combine and let sit at least 30 minutes at room temperature before serving.
- In a large pot of salted boiling water, cook the potatoes until tender, about 10-12 minutes. Drain and allow potatoes to cool slightly.
- Meanwhile, on a parchment lined baking sheet, toss the broccoli with 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper.
- When the potatoes are cool enough to manage, transfer them to a large baking sheet lined with parchment paper. Use the bottom of a measuring cup or heavy based glass to press down on the potatoes to flatten or "smash" them to about ½-inch thick.
- Brush 2 tablespoons of olive oil on both sides of the potatoes. Sprinkle the granulated garlic, ¼ teaspoon salt, ½ teaspoon pepper, grated parmesan cheese, and thyme leaves.
- Place the potatoes on a rack in the lower half of the oven and the broccoli on a rack in the middle of the oven. Bake for 15 minutes.
- While the potatoes & broccoli cook, place the bacon in a 12.5-inch nonstick skillet and cook over medium-low heat, flipping occasionally until preferred level of crispiness. Remove bacon to a plate (reserve 2 tablespoons of the bacon fat if desired to fry the eggs).
- In a medium size bowl add the shishitos and long red chilies. Toss with one 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper. Set aside.
- After 15 minutes the bottoms of the potatoes should be golden and slightly crispy. Use a spatula to flip them, add more Parmesan and olive oil, if desired.
- Toss the broccoli to ensure even cooking, then add the shishitos and long red chilies to the sheet pan and continue to cook for 15 minutes until the potatoes are crispy and the vegetables are cooked through.
- When the vegetables and potatoes are cooked, heat two tablespoons of bacon fat or olive oil over low heat until just simmering. Add the eggs to the skillet and cook until the whites begin to set, about 2 minutes. Cover with a lid and cook until the whites are completely set, but the yolk has not started to cloud over, about 1 to 2 minutes.
- While the egg cooks divide the potatoes, shishitos, red chilies, broccoli, and a sprinkling of the drained red onions, among the plates. Add an egg and slice of bacon to each plate.
- Season with salt & pepper, then top with grated parmesan and sprinkle with dried red pepper flakes to taste. Enjoy!
Video
Notes
Chefs Tip: Crack the eggs into a ramekin first, so if the yolk breaks, you can replace it before adding it to the pan. Gently pour the egg from the ramekin, about an inch from the skillet so it slides out gently.
Tried this recipe?Let us know how it was!