There are dishes that are simple yet incredibly satisfying – like this potato and beetroot pan with fried eggs. This recipe combines the savory flavors of golden-brown potatoes and sweet, earthy beets with the creamy comfort of fried eggs. This combination not only offers a variety of flavors, but also a colorful palette on the plate that instantly whets your appetite.
Originally inspired by classic farmer's breakfasts, this beetroot version brings a modern and healthy touch to your kitchen.

Preparation time: 30 minutes

Ingredients

For 4 servings:

- 600 g potatoes
- 3 tbsp rapeseed oil
- 250 g beetroot (2 beetroot bulbs; pre-cooked and vacuum-packed)
- 1 shallot
- Salt
- Pepper
- ½ bunch of parsley (10 g)
- 4 eggs

preparation

Step 1: Fry potatoes and beetroot

Peel and wash the potatoes, and cut them into small cubes. Heat 2 tablespoons of rapeseed oil in a large pan. Fry the potato cubes over medium heat, stirring occasionally, for 10–12 minutes, until golden brown and crispy. Meanwhile, dice the beetroot and add it to the potatoes. Fry for another 5 minutes.

Step 2: Add shallots

While the potatoes and beets are roasting, peel and finely dice the shallot. Add it to the pan and cook for another 5 minutes, until the shallots are soft. Season with salt and pepper.

Step 3: Prepare fried eggs

Heat the remaining rapeseed oil in a separate pan. Crack the eggs one at a time and drop them into the hot oil. Fry over medium heat for 3–5 minutes, until the eggs reach the desired consistency.

Step 4: Arrange and serve

Divide the potato and beetroot mixture among four plates. Wash the parsley, shake it dry, and finely chop it. Sprinkle the pan with the parsley and top each plate with a fried egg. Season to taste with freshly ground pepper.

Tips & Variations

- Vegetable variations: Replace the beetroot with other root vegetables such as carrots or parsnips to discover different flavor profiles.
- Herbs: Fresh herbs such as thyme or rosemary can further refine the taste.
- Vegan: For a vegan version, you can replace the fried eggs with tofu scramble. Simply crumble the tofu and season with a little turmeric and kala namak (black salt).

Serving suggestion

Serve the colorful potato and beetroot stir-fry in Springlane's sturdy and stylish cast iron pan. This pan maintains even heat, ensuring the dish stays warm until the last bite. Serve with a glass of freshly squeezed apple juice or sparkling mineral water to complete the flavor experience.

Conclusion

This potato and beetroot pan with fried eggs is not only a treat for the palate, but also a feast for the eyes. Simple yet high-quality ingredients create a dish that's both everyday and festive. This combination of hearty potatoes, sweet and earthy beetroot, and creamy fried eggs offers a wonderful variety of flavors and textures.
Try this recipe and be amazed by its versatility and rich flavor.

Have fun cooking and enjoying!