Fried Potatoes and Eggs – a quick lunch

Golden, crispy potatoes fried in lard together with onions and creamy eggs.

Recipe Story

Fried potatoes with eggs is a classic Balkan dish that transcends borders, cherished in all the former Yugoslavian countries. Originally born as a humble peasant dish, it sustained hardworking families who spent long hours in the fields and on the farms. It was the quick, hearty solution to fill hungry stomachs after a day of labour. The beauty of this dish is its versatility. You can add a multitude of ingredients, from bell peppers to tomatoes, cheese, and an array of herbs and spices, transforming it from a basic plate of potatoes and eggs into a nourishing meal tailored to individual preferences

I’ve prepared a Serbian-style version of this dish, and I’ve added onions for an extra richness, as it’s how I personally prefer it.

Essential Ingredients

• eggs
• potatoes
• beef or pork lard

In its simplest form, this dish relies on just three key components: eggs, potatoes, and the vital addition of either beef or pork fat ( lard / suet ).
It’s important to choose the right type of potatoes. Go for waxy potatoes, not the starchy ones (floury), to ensure your potato chunks stay whole and don’t turn into mashed potatoes during cooking 🙂
Lard is crucial for achieving that authentic, rustic taste and satisfying crunch that defines this classic Balkan dish. For an alternative, check Ingredient Substitutions further down below

Flavour boosters

Lard is the primary flavour enhancer, bringing a rich and satisfying depth to the dish. Onions, when caramelized, provide a pleasant sweetness that balances the savoury elements and adds complexity. The use of sugar further enhances this caramelization, contributing to the dish’s sweet and savoury flavour combination.

Cooking & Tips

In the original recipe, potato chunks are fried until they’re fully done. Then, they are removed from the heat, and beaten eggs are added, stirred carefully until they reach a creamy consistency.
In my variation, I expedited the process by partially boiling the potatoes. I then transferred them to a pan with lard and fried them together with onions until both became crispy and golden brown. This method reduces the frying time for the potatoes since they are partially cooked. Once they were done, I poured in beaten eggs and let them fry for a minute, stirring carefully.

Ingredient Substitutions & Additions

• lard – In case you’re not a fan of lard, or if you’re leaning towards a healthier option, there are alternatives to consider. Instead of lard, you can opt for sunflower oil, olive oil, butter, or a combination of these. It’s worth noting that while these alternatives are healthier, lard undeniably provides the richest taste to this rustic dish.

• potatoes – As for the potatoes, if you want to experiment with other root vegetables, parsnips and sweet potatoes can be excellent choices.

To further enhance the richness of the fried potatoes and eggs, you can add garlic and peppers alongside onions. These additions introduce a burst of flavor and a hint of spice, elevating the overall taste profile to suit your preferences.

Serving & Presentation

You can enjoy this dish as a satisfying standalone vegetarian lunch, perfectly paired with warm homemade bread, or as a side dish that complements both meat and fish entrees, adding a burst of flavour to your main course.
Traditionally served with bread and a mature cheese.

Simple fried potatoes with creamy eggs and chopped parsley;

With fried caramelised onions;

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