When I was in cooking school Chef Chambrette made this fabulous breakfast for me. It’s become my go to breakfast when I want something a little bit prettier.
Potato Galette with an Egg on Top
1 tablespoon olive oil
1 tablespoon butter
Preheat oven to 400 degrees.
Peel a potato. If you own a mandoline, julienne the potato on a thin setting. If you don’t own one thinly slice then julienne the potato. Put the shredded potato in a clean dish towel or unscented, white paper towel and twist to get all the liquid out. Squeezing the water out allows the potatoes to get crispy.
Sprinkle with salt and fresh ground pepper.
Heat a small black cast iron pan over med heat. When hot add olive oil and butter. Swirl the pan and add the julienned potato. Take a spatula and push the edges in making a clean edge. Cook over medium heat watching for the edges to crisp.
When they look crispy flip the galette over. Cook until this side gets crispy and put it into the oven for approximately ten minutes to cook throughout.
Crack an egg into a small bowl. Pull the pan out of the oven and put the egg on top. Return to the oven for approximately 8 minutes. Salt and pepper egg to taste.