PlumTally

Recipe combo

Potato and Egg Skillet a Bras

A vegetarian à Brás-style skillet with crispy shredded potatoes, yellow onion, soft-set eggs, parsley, and black olives. It is simple, savory, and made in one large skillet.

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Recipe details

Cuisine
Portuguese
Servings
4
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
medium

Ingredients

  • 1 Bag frozen shredded hash brown potatoes, thawed before starting - 1 (20-ounce bag), Thawed before starting; pat dry before cooking to reduce splatter and improve crisping.
  • 1 Each yellow onion, thinly sliced - 1 (medium onion), Use 1 medium onion.
  • 6 Each large eggs - 6 (count), Beat with part of the salt and the black pepper before adding to the skillet.
  • 3 Tablespoon extra-virgin olive oil - 3 (tablespoons), Divided: 2 tablespoons for the potatoes and 1 tablespoon for the onion.
  • 2 Count garlic, minced - 2 (cloves), minced
  • 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Divided into three 1/4-teaspoon additions.
  • 0.25 Teaspoon ground black pepper - 1/4 (teaspoon)
  • 0.5 Cup fresh flat-leaf parsley, chopped - 1/2 (cup), chopped
  • 0.5 Cup pitted black olives, halved - 1/2 (cup), halved

Instructions

  1. Prep vegetables, eggs, and potatoes

    1. *Thinly slice the yellow onion*, *mince the garlic*, *chop the parsley*, and *halve the olives*. *Beat the eggs* with 1/4 teaspoon salt and the black pepper in a mixing bowl, then *pat the thawed hash browns dry* with a clean kitchen towel.

  2. Crisp the hash browns

    2. Heat 2 tablespoons olive oil in the large skillet over medium-high heat. Add the hash browns and 1/4 teaspoon salt, *press into an even layer*, and cook *undisturbed for 5 to 6 minutes* until deeply golden underneath; toss and cook *4 to 5 minutes more* until crisp in spots.

  3. Cook the onion and garlic

    3. Transfer the potatoes to one side of the skillet, add the remaining 1 tablespoon olive oil, the onion, and the remaining 1/4 teaspoon salt. Cook, stirring often, until the onion is *soft and lightly golden*, about *5 to 7 minutes*, then stir in the garlic for *30 seconds*.

  4. Soft-set the eggs

    4. Fold the potatoes and onion together, then reduce the heat to low. Pour in the beaten eggs and *stir gently and constantly* until the eggs are *soft-set, glossy, hot, and no longer runny*, about *2 to 4 minutes*.

  5. Finish and serve

    5. Remove the skillet from the heat and fold in the parsley and olives. Serve right away while the potatoes are *crisp at the edges* and the eggs are *tender and just set*.