potatoes with dandelion greens and fried eggs

something about this recipe just said, YUM. there are three things i will never turn down: a million dollars, potatoes, and fried food. two outta three ain't bad! happy tasting!

courtesy of: rachael ray
serves: 4

- 3 tbsp extra virgin olive oil
- 8 flat anchovy fillets
0 4 baby yukon gold potatoes, very thinly sliced [think potato chips]
- 1/4 c chopped italian parsley
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- black pepper
- 1 bunch dandelion greens, stems discarded and leaves chopped
- freshly grated nutmeg
- 2 tbsp butter
- 8 large eggs

1. in a medium skillet, heat the olive oil, 3 turns of the pan, over med-low heat until hot. add the anchovies and cook until melted, 2 min. add the potatoes, parsley, garlic, and crushed red pepper; spread evenly in the pan and season with black pepper. cook, turning, until the potatoes are golden, about 10 min. fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 - 8 min.

2. in a large nonstick skillet, melt 1 tbsp butter over med-low heat. crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 - 7 min. repeat with the remaining 1 tbsp butter and 4 eggs. serve with the potatoes and greens.

image: everyday