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- Place the potatoes in a large bowl. Add about one third of the butter and a pinch of salt. Cover with cling film and place in the microwave for five minutes. Shake the bowl halfway through, being careful as it will be hot. Before removing the bowl from the microwave, puncture the cling film with a knife and let the steam escape. Carefully remove the potatoes from the microwave.
- Melt the remaining butter with one tablespoon of rapeseed oil in a nonstick pan over a medium heat. Add the potatoes and pack down into a single layer using a spatula. Cook for 5-7 minutes, or until browned underneath. Flip, pack down again, and cook for another 5-7 minutes. Season with the smoked paprika.
- Turn the heat to medium-low. Cook for another 2-3 minutes until the potatoes are golden brown and crispy all over. Season with salt and pepper and add extra smoked paprika, if desired. Remove from the heat and set aside.
- Pour the remaining rapeseed oil into a large pan set over a high heat. Pat the steaks dry with kitchen paper and season with salt and pepper. Sear the steaks for one minute per side or until browned. Remove to a plate, tent loosely with foil and allow to rest while you cook the eggs.
- Return the same pan to a medium heat, reserving any fat in the pan (add an extra splash of rapeseed oil, if needed). Carefully crack in the eggs. Turn the heat to medium-low, cover the pan and cook until the whites have set but the yolks are still wobbly, or until cooked to your liking.
- Divide the crispy potatoes between two plates and top with the eggs. Add the steaks and serve immediately with a simple side salad.
Per serving: 629kcals, 38.7g fat (14g saturated), 34.4g carbs (2.9g sugars), 36.5g protein, 5.5g fibre, 0.301g sodium
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