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Hasselback potatoes with cheese and egg

Hasselback Potatoes with Fried Eggs and Cheese

Elena-Greta Apostol
An easy and affordable vegetarian-friendly option for lunch or dinner. It also makes a great side dish for BBQ and baked meats.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine International
Servings 3 servings

Ingredients
 
 

  • 10 medium potatoes
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp paprika sweet/spicy/smoked
  • 2 tsp dried thyme

For the topping:

  • 1 egg per serving
  • 200 g crumbled feta cheese or grated cheddar, parmesan cheese
  • 3-4 sprigs parsley or marjoram or coriander

Instructions
 

  • Clean and wash the potatoes well.
  • Using a sharp knife, make cuts across the potatoes, halfway through, from one end to the other.
  • Place them on a tray covered with parchment paper.
  • Brush or lightly sprinkle a few drops of olive oil over the potatoes .
  • Sprinkle with salt, paprika, and thyme.
    Hasselback potatoes with cheese and egg
  • Bake for 30-35 minutes at 200°C/390°F in a preheated oven or until they become as crispy as you like.
  • In the meantime, cook the eggs to your liking. You can fry, poach or boil them, with runny or firm yolk. I chose runny fried eggs.
  • When the potatoes are fully cooked, place them on a plate, sprinkle with cheese and greens, and place the egg on top.

Notes

Hasselback potatoes with cheese and egg
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