Fried eggs and potatoes with dried seaweed flakes

Spring

I once cooked this on the beach for breakfast; it was both simple and delicious. The fried eggs and potatoes are given a savoury quality by the addition of dried seaweed flakes, which are now easy to get hold of. If you can track down one of Mara’s smoked seaweeds, then it’ll taste even more amazing.

Serves 2

Ingredients

2 tbsp olive oil
200g cooked potatoes, sliced
1 tbsp dried seaweed flakes (smoked or unsmoked), such as dulse
25g butter
2 garlic cloves, peeled and thinly sliced
2 large free-range eggs
Sea salt and freshly ground black pepper

Method

Get your fire going and allow the flames to die back to hot embers.

Set a large frying pan over a hot area of the fire; it’s at the right temperature when you can hover your hand above the frying pan for 2 seconds at most. Add the olive oil, followed by the potatoes. Cook them, tossing occasionally, for 8–12 minutes; they should begin to take on a little colour.

Add the seaweed flakes, along with the butter and garlic slices, and fry the potatoes for a further 5 minutes or so. Use a spatula to clear some space into which you can crack the eggs.

Carefully crack the eggs into the pan and continue to cook until they are done to your liking. Season everything with salt and pepper to taste, then serve.

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