Cypriot Crispy Fried Potatoes with Eggs

Makes 4 servings Fenway Red

Patates me ta avga ok is a traditional potato dish in Cyprus that can be served for breakfast, brunch, or lunch. It’s important to use a firm cooking type potato, like Fenway Red, for this dish so the potatoes keep their shape while cooking.

  • ¼ cup extra virgin olive oil
  • 2½ pounds Fenway Red potatoes, diced
  • 6 eggs, beaten
  • 3 green onions, diced
  • Salt and freshly ground pepper to taste
  • ½ lemon, plus more lemon wedges for serving
  1. Heat olive oil a large skillet on medium high heat. Add diced potatoes and cook until tender throughout and edges are brown and crispy, seasoning with salt and pepper as you cook.
  2. Add eggs and diced green onions to the potatoes, gently stirring until the eggs are set. Season with more salt and pepper as needed.
  3. Squeeze lemon half over the potato and egg mixture, serve hot.

You don’t need to peel Fenway Red potatoes; the skin is thin and it contributes fiber to the final dish.