Baby potatoes cooked in a chili garlic oil along with fried eggs all in one cast iron skillet. Chili garlic potatoes and eggs is a great leisurely breakfast or dinner idea!

When Mike and I used to live in the city, we had a little Korean grandma neighbor that would make homemade kimchi out on her back porch. It reeked to high heavens but was so cool to witness.

Watching her all day when I was home sick gave me the idea to add kimchi to chicken noodle soup.

I am forever thankful to my old neighbor.

Out here in suburbia, we don’t really have a lot of variety. I am so sad I only discovered my local H-Mart in the city months before we moved. 

For those of you unaware of the H-Mart, it is a giant Asian grocery store. 

Andy, Jack, and I would just go walk around in that store all day and look at all the cool noodles and candy they had there.

I found my favorite chili garlic crunch at the H-Mart.

Since I don’t have a local H-Mart anymore, I tried to make a recipe that infuses my fave breakfast foods, potatoes and eggs, with all that chili garlic crunch flavor.

This dish is super simple.

Baby potatoes are cooked until just about crisp in a cast iron skillet. Right before you crack the eggs into the skillet, you add some oil, chili flakes, and fresh garlic. 

It gives the dish a nice spicy and colorful finish.

Breakfast potatoes with a fried egg would seriously be my last, deathbed meal. The yolk mixes with the chili oil and it is so, so good.

I could eat this for every meal.

Chili Garlic Potatoes and Eggs

Yield: Serves 2-4

Prep Time: 7 minutes

Cook Time: 25 minutes

Total Time: 32 minutes

Crispy potatoes and fried eggs cooked in a chili flake and fresh garlic oil.

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Ingredients

• 3-4 Russet Potatoes, cubed
• 2 tbsp extra virgin olive oil, divided
• 1 tbsp unsalted butter
• 1 tsp salt
• 1/2- 1 tsp crushed red pepper flakes (depending on how spicy you like things)
• 4 garlic cloves, thinly sliced
• 3-4 large eggs

Instructions

1. Cut the potatoes into 1/2 inch cubes.
2. Heat 1 tbsp olive oil in a medium cast iron skillet over medium/high heat.
3. Add the potatoes. Stir to coat in oil. Cook for about 10-15 minutes, flipping occasionally to make sure they cook on all sides.
4. Add the butter. Once the butter melts, stir to evenly coat. Season with salt. Cook for an additional 5 minutes.
5. Add the remaining tbsp of oil into the skillet along with the crushed red pepper flakes and garlic. Stir to coat the potatoes. Cook for a minute.
6. Create spots for the eggs by moving potatoes to the side. Crack the eggs into the wells. Cover with a lid and cook over medium/low for about 5 minutes until the whites have set.
7. Season eggs with additional salt and black pepper. Serve hot.

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  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black