Egg Scramble & Fried Onion Skillet Fries

It is potato harvest on the farm and these beauties are in our local shares this week. The potato is probably one of the world’s favourite root vegetable. They can be baked, grilled, boiled and fried but our family favourite, is the French Fry! I have shared with you a Greek Cypriot family recipe my mom use to make us growing up. We would enjoy them for breakfast, lunch or even as a side at our dinner table. This was my mom’s version for a potato hash!


4 large Yukon gold potatoes, skin on & cut into ½ inch strips

1 large onion, thinly sliced

4 tbsp. oil

4 large eggs, beaten

3tbsp. fresh oregano, minced

¼ cup goat feta, crumbled

Salt & fresh ground pepper



In a large cast iron skillet or non-stick frying pan, heat 2 tbsp. of oil over medium heat. Add onions, season with salt and pepper and sauté until lightly crispy and golden brown, 5-6 minutes. Remove from skillet and set aside.

Heat the remaining 2 tbsp. oil in skillet. Add potatoes and cook for 20-25 minutes, stirring occasionally until soft golden brown.

Reduce heat to low and add eggs to the skillet. Stir for 2-3 minutes until eggs have softly set and are cooked fluffy.

Remove from heat, season with salt and pepper. Gently stir in onions and oregano. Top with crumbled feta and serve hot.


SERVINGS 2 -4 | PREP & COOK TIME 45 mins.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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