Egg and potato dices

Overview

It's a competition with potatoes. Ever since I learned how to make potato dices from Chef John, I have been changing the ingredients to make potato dices in order to make them both filling and enjoyable. This time I tried using eggs, and the effect was great.

Tags

• hot dishes
• bacon
• basil
• egg
• rosemary
• sugar
• thyme
• black pepper
• long potatoes
• salt

Ingredients

Steps

1. 1 Beat the eggs, raise the heat to medium, put about 1/2 tablespoon of oil in the pot, and pour the egg liquid into the pot;

   

2. 2 After frying, use a spatula to mash the eggs into osmanthus-like shapes, scoop them up and set aside;

   

3. 3 Stir-fry the bacon cut into fine pieces to remove the oil and set aside;

   

4. 4 Pour in the rinsed and drained potato cubes, bake over medium heat until the bottom turns golden brown, turn over a few times, and bake again until at least one side of the potato cubes is golden brown after drying out the water;

   

5. 5 Pour in the crushed eggs, add all the seasonings, and stir-fry evenly;

   

6. 6 Pour in the bacon bits and mix well before serving.