Ingredients

The following ingredients have 4 Servings
  • 28 ounces baby purple potatoes (or 4 cups)
  • 4 ounces pancetta (diced)
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne or jalapeno powder
  • 3 green onions (chopped)
  • 3 large eggs
  • 1 tablespoon butter (melted)

Instruction

  • Start by adding 2 tablespoons of vegetable oil to a large skillet and  heat over medium-high heat.  While that is coming to temperature, wash and quarter the baby purple potatoes into bite sized pieces.  
  • Season potatoes liberally and stir to coat. Add potatoes to the skillet and cover, letting cook for 10 minutes and stirring occasionally. 
  • Remove pan cover and add pancetta. Stir to combine and continue to cook approximately 10 minutes until potatoes and pancetta crisp up. Dice up green onions and add to your skillet.
  • In a separate pan, add 1 tablespoon of butter and let melt over medium heat. Add in 3 eggs and cover to make sunny side up eggs. Let cook for approximately 3-5 minutes or until the whites are set but the yolks are still runny. Once cooked, season with salt and pepper and move them to your skillet and serve immediately.