Snake River Farms Beef Tallow Crispy Breakfast Potatoes and Fried Eggs

How to Make Snake River Farms Beef Tallow Crispy Breakfast Potatoes and Fried Eggs

1. 1

   Step 1: Parboil and rough the potatoes

   Cut potatoes into 3/4-inch cubes (no need to peel). Place in a pot, cover with cold water, add 1 tsp kosher salt, bring to a simmer and cook until just tender when pierced (6–8 minutes). Drain thoroughly, return to the hot pot for 30 seconds to let surface steam-dry, then give the pot a few sharp shakes to rough up the edges — those ragged edges become extra-crispy.

   For this step

   • 1 1/2 lbYukon Gold potatoes
   
2. 2

   Step 2: Crisp the potatoes in beef tallow

   Heat a large cast-iron or heavy skillet over medium-high until hot, then add Snake River Farms Beef Tallow and let it melt and shimmer. Add the potatoes in a single layer (work in batches if needed) and scatter the diced onion over them; press down gently and let them cook undisturbed 4–6 minutes until a deep golden crust forms. Flip or toss and continue cooking until evenly browned and crisp, season with remaining kosher salt and freshly ground black pepper to taste.

   For this step

   • 3 tbspSnake River Farms Beef Tallow
   • 1 mediumYellow onion (medium), diced
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Pan-fry the eggs in the same skillet

   Create small wells in the potato nest or push potatoes aside to make room and add a little more tallow if the pan looks dry. Crack eggs into the skillet and cook over medium heat: for sunny-side-up, cook until whites are set but yolks remain runny (about 3–4 minutes); for over-easy, cook 2 minutes then flip gently and cook 30–45 seconds more. Season eggs with a pinch of salt and pepper.

   For this step

   • 4 largeLarge eggs
   
4. 4

   Step 4: Plate and garnish

   Divide the crispy potatoes among plates, top each with two fried eggs and sprinkle with chopped fresh chives. Serve immediately so the potatoes stay crunchy and the egg yolks mingle with the tallow-rich pan juices.

   For this step

   • 2 tbspFresh chives, chopped
   

1. Cut potatoes into 3/4-inch cubes (no need to peel). Place in a pot, cover with cold water, add 1 tsp kosher salt, bring to a simmer and cook until just tender when pierced (6–8 minutes). Drain thoroughly, return to the hot pot for 30 seconds to let surface steam-dry, then give the pot a few sharp shakes to rough up the edges — those ragged edges become extra-crispy.
2. Heat a large cast-iron or heavy skillet over medium-high until hot, then add Snake River Farms Beef Tallow and let it melt and shimmer. Add the potatoes in a single layer (work in batches if needed) and scatter the diced onion over them; press down gently and let them cook undisturbed 4–6 minutes until a deep golden crust forms. Flip or toss and continue cooking until evenly browned and crisp, season with remaining kosher salt and freshly ground black pepper to taste.
3. Create small wells in the potato nest or push potatoes aside to make room and add a little more tallow if the pan looks dry. Crack eggs into the skillet and cook over medium heat: for sunny-side-up, cook until whites are set but yolks remain runny (about 3–4 minutes); for over-easy, cook 2 minutes then flip gently and cook 30–45 seconds more. Season eggs with a pinch of salt and pepper.
4. Divide the crispy potatoes among plates, top each with two fried eggs and sprinkle with chopped fresh chives. Serve immediately so the potatoes stay crunchy and the egg yolks mingle with the tallow-rich pan juices.