Buzz
Potato chips are typically associated with lunchtime—usually paired with a sandwich or wrap for that crispy crunch. But they deserve a spot at breakfast too. Think of them as the easiest form of breakfast potatoes, perfect for mornings when you can't imagine frying anything.
They pair wonderfully with nearly every type of egg. Crumble a handful into a scramble (I recommend sour cream and onion chips), tuck them into an omelette (plain ones with fresh goat cheese work wonders), or make a quick Spanish tortilla (see how here). My personal favorite? Crack a couple of eggs over a bed of chips, tossed with meats and veggies, then steam them until the yolks are just set but still slightly runny. It's a fantastic hangover cure and a great way to clean out the fridge. Plus, it’s a flexible recipe—you can eyeball the ingredients as you go. Here's what you'll need:
A generous dollop of butter or a spoonful of bacon grease (omit if your meat needs rendering)
2 handfuls of vegetables—use whatever you have in your fridge (I went with half a shallot and some asparagus)
1 handful of cooked meat or around 4 ounces of breakfast sausage or bacon (I used sous vide carnitas, and it was a brilliant choice)
3 handfuls of potato chips (The ideal option here is Kettle's salt & pepper crinkle cut chips. They have flavor without being overly flavored, if that makes sense)
2 eggs
Chives or fried leek greens for garnish
Grated Parmesan for topping (optional)
If you're starting with raw breakfast meat that needs rendering, toss it into a nonstick skillet, let the fat render out, and remove it once it’s nice and crispy. Add the vegetables and cook until they're soft, seasoning with salt and pepper. If you’re using pre-cooked meat, melt your cooking fat over medium-high heat, sauté the vegetables until tender, then add the meat to warm through.
Add the chips one handful at a time, gently crushing each portion as you go. If you need to incorporate any rendered meat, add it now and give everything a good stir to coat the chips in the flavorful cooking fat. Create two small wells in the chip mixture, lower the heat, and crack two eggs into each well. Cover the pan with a lid and allow the eggs to steam until the whites are set and the yolks remain runny. The result will be crispy chips at the bottom with perfectly runny yolks on top—delicious! Finish with chives or fried leek greens, a sprinkle of Parmesan for a salty kick, and carefully transfer your creation to a plate. Enjoy with some hot sauce for an extra punch.
