Golden Crispy Hasselback Potatoes with Baked Eggs
These crispy Hasselback potatoes filled with perfectly baked eggs are the ultimate comfort dish—simple, rustic, and packed with flavor. With golden edges, tender centers, and a rich egg nestled inside, this recipe is perfect for breakfast, brunch, or even a light dinner.
Ingredients:
4 medium potatoes
4 eggs
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
Fresh parsley, finely chopped
Instructions:
Preheat the Oven
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Prepare the Potatoes
Wash and scrub the potatoes thoroughly. Slice each potato thinly across the top, making sure not to cut all the way through (leave the base intact). This creates the classic Hasselback fan effect.
Season Generously
Place the potatoes on the prepared tray. Drizzle with olive oil, making sure it seeps between the slices. Sprinkle with salt, black pepper, garlic powder, and paprika.
First Bake
Bake for 35–40 minutes, or until the potatoes begin to open up and turn golden and crispy on the edges.
Add the Eggs
Remove the tray from the oven. Carefully create a small space in the center of each potato (if needed) and crack one egg into each.
Final Bake
Return to the oven and bake for an additional 8–12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if you prefer firmer yolks).
Garnish & Serve
Sprinkle freshly chopped parsley over the top and serve immediately while hot and crispy.
Tips for Success:
Use chopsticks or wooden spoons placed on each side of the potato while slicing to avoid cutting all the way through.
For extra flavor, add shredded cheese or a sprinkle of chili flakes before the final bake.
Serve with a side of yogurt, sour cream, or a fresh salad for a complete meal.
Crispy on the outside, soft on the inside, and topped with a rich, baked egg—this dish is simple but irresistibly satisfying.
