Baby potatoes cooked in a chili garlic oil with fried eggs, all made in a single cast iron skillet. Chili garlic potatoes and eggs make a satisfying breakfast, brunch, or simple dinner.

When we lived in the city, our neighbor — a kindly Korean woman — used to make kimchi on her back porch. The scent filled the air, and watching her ferment and fold cabbage left a lasting impression. That memory inspired me to experiment with kimchi and other bold, savory flavors in simple comfort dishes.

After moving to the suburbs I missed the variety of city markets. I only discovered H-Mart a few months before we left, and I loved browsing the aisles with Andy and Jack, marveling at the noodles, snacks, and condiments. One of my favorite finds there was a crunchy chili garlic condiment that added bright heat and texture to everything.

Without that store nearby anymore, I set out to recreate the flavor profile I loved and combine it with two of my favorite breakfast staples: potatoes and eggs. The result is a straightforward, craveable skillet dish that’s equal parts crispy, spicy, and comforting.

This recipe is intentionally simple. Baby or cubed Russet potatoes are cooked in a hot cast iron skillet until nearly crisp. Near the end of cooking you add oil, crushed red pepper flakes, and thinly sliced fresh garlic to bloom the flavors. Finally, you create little wells in the potatoes and fry eggs until the whites are set but the yolks remain runny. The chili-garlic oil mingles with the yolk for a rich, spicy finish.

Because the dish is so versatile, it works for a lazy weekend breakfast, a quick dinner, or a protein-rich brunch. The contrast of crispy potato edges, garlicky chili oil, and silky egg yolk is why I could happily eat this daily.

Chili Garlic Potatoes and Eggs

Yield:
Serves 2-4

Prep Time:
7 minutes

Cook Time:
25 minutes

Total Time:
32 minutes

Crispy potatoes and fried eggs finished in a fragrant chili flake and fresh garlic oil.

Ingredients

• 3-4 Russet potatoes, cubed
• 2 tbsp extra virgin olive oil, divided
• 1 tbsp unsalted butter
• 1 tsp salt
• 1/2–1 tsp crushed red pepper flakes (adjust to taste)
• 4 garlic cloves, thinly sliced
• 3-4 large eggs

Instructions

1. Cut the potatoes into 1/2-inch cubes.
2. Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium-high heat.
3. Add the potatoes and stir to coat in oil. Cook for about 10–15 minutes, turning occasionally so they brown on all sides.
4. Add the butter. Once melted, stir to coat the potatoes, season with salt, and cook an additional 5 minutes until tender and golden.
5. Add the remaining tablespoon of olive oil, the crushed red pepper flakes, and the sliced garlic. Stir to coat the potatoes and cook for about one minute to bloom the garlic and spices.
6. Shift the potatoes to create wells for the eggs. Crack the eggs into the wells, cover, and cook over medium-low for about 5 minutes, or until the whites are set and yolks remain slightly runny (cook longer if you prefer firmer yolks).
7. Season the eggs with additional salt and freshly ground black pepper. Serve hot, spooning the garlicky chili oil over the potatoes and eggs.

Recommended Products

• 
  Lodge cast iron skillet (recommended for best crisping and even heat)