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Hasselback Potatoes with Fried Eggs and Cheese
5 from 3 votes

Hasselback Potatoes with Fried Eggs and Cheese

An easy and affordable vegetarian-friendly option for lunch or dinner. It also makes a great side dish for BBQ and baked meats.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 3 servings
Course: Main Course
Cuisine: International

Ingredients

  • 10 potato medium
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp paprika sweet/spicy/smoked
  • 2 tsp thyme dried
For the topping:
  • 1 egg per serving
  • 200 g feta cheese or grated cheddar, parmesan cheese, crumbled
  • 3-4 prigs parsley or marjoram or coriander

Instructions

    Cup of Yum
  1. Clean and wash the potatoes well.
  2. Using a sharp knife, make cuts across the potatoes, halfway through, from one end to the other.
  3. Place them on a tray covered with parchment paper.
  4. Brush or lightly sprinkle a few drops of olive oil over the potatoes .
  5. Sprinkle with salt, paprika, and thyme.
  6. Bake for 30-35 minutes at 200°C/390°F in a preheated oven or until they become as crispy as you like.
  7. In the meantime, cook the eggs to your liking. You can fry, poach or boil them, with runny or firm yolk. I chose runny fried eggs.
  8. When the potatoes are fully cooked, place them on a plate, sprinkle with cheese and greens, and place the egg on top.

Notes