Cheesy pan fried julienne potatoes with optional fried egg
per person:
Clean 1 large russet potato* (peeling is optional) and cut into fine julienne strips (I do this by hand because I don't have a mandoline). Heat a non-stick skillet to med-high*** and film with oil (vegetable or olive). Transfer julienne potatoes to skillet and cook for about 2 minutes until potatoes on edge start looking translucent (pre-heating pan will help bottom develop a little crust without burning); flip potato (there's no binding ingredient so there's no 'form' to the potatoes). Crumble up to 1 oz cheddar cheese** on top of potato; sprinkle with a few pinches of salt and 2-4 grinds of a pepper mill; allow potatoes to cook about 2 minutes to form crust. Flip and fold potatoes as needed to melt and distribute cheese. To get a frico effect, turn cheese side down in pan to develop a cheesy crust. Transfer to serving dish. Return pan to heat and add about 1-1/2 teaspoon of oil. Break 1-2 eggs right into oil (will splatter). Sprinkle egg with a few pinches of salt and when egg is set enough to move without rupturing yolk, gently flip egg(s) and cook for 30 seconds (goal is to very quickly form a crust on two sides of eggs). Slide the egg(s) over the potatoes dish and serve immediately. The richness of the egg yolks melds wonderfully with the cheesy potatoes.
*Other potatoes such as Yukon golds work but are often mealier. Combination of russet and sweet potatoes is also good - mix of sweet and rich savory cheese and eggs.
**I've used everything from supermarket pre-shredded cheddar/pizza blend cheese to gourmet truffle cheese. They all work (and no complaints from diners). The results will reflect the quality of ingredients used. If I'm not trying to use up odds and end cheese, I use block sharp cheddar - Cabot or supermarket brand.
***Pan temperature and cooking time will determine the texture of the potatoes… I like a just cooked potato with a light crust and mild crunch; with longer cooking time over medium heat, the potato will be cooked to a mealier texture by the time a crust forms.
