There's a restaurant about a 15-minute walk from my house that has the best fried potatoes. It took me awhile to figure out what exactly makes them so wonderful, but I did: They're smashed—and double fried. For something so crispy and soaked in oil, it needs a bright, fresh kick. That's where the Italian-style salsa verde comes in. It's the perfect complement to fried eggs and potatoes, and I love giving them something to soak up. Read on for the recipe.
Slow Studio for Schoolhouse Electric & Supply Co. Potters Dinnerware Salad Plate ($35)
The neutral palette, subtle texture, and small lip make these plates the perfect selection for gooey, quickly fried eggs.
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