Hasselback Potatoes with Egg Piperade

Hasselback potatoes

The best way to achieve frugality is for one to learn how to make as many meals as possible using the humble potato. This has to be my personal favourite, thus far. The hasselback potato is a Swedish version of the baked potato, though due to the way it’s sliced it also tastes a little like a chip (fries). Although it pains me to lower my vocabulary to such base and vile terms, this is a really sexy way to prepare a potato – let it never be said that potatoes are boring. How naughty and un-British was that?

The existence of piperade, a Basque dish traditionally comprised of onion and green peppers, revealed itself to me a mere week ago. In its most basic and traditional form it contains tomato and no egg, though the latter is an accepted variation on the piperade theme. In actual fact, this particular variation could be aptly described as posh scrambled eggs – the best scrambled eggs that have ever passed the lips of this Welshman. As you might imagine, the combination of potato and egg went down very well. Indeed, the list of ingredients could be used to create a rather delicious frittata.

My new skillet, as you may be able to discern, has already succeeded in entering the upper-echelons of my culinary inventory. It is beautiful, curvy and damn good at its job – the temptation to make a comment about my type in women shall be resisted. Clearly, similar culinary items shall have to be sought out, though it would take something akin to Margaret Thatcher to top this cast-iron beast.

Hasselback Potatoes with Egg Piperade

Serves 2


• 2 potatoes, 200-250g in weight

• 4 eggs

• 1 tbsp milk

• 1 onion, finely sliced

• 2 peppers, finely sliced

• 2 cloves of garlic

• A large knob of salted butter

• A little olive oil

• Salt and Pepper

• A little parsley


1. To prepare the potatoes wash them and slice them vertically in intervals of 5mm. Pop them in the oven at 220C for 40-50 minutes after sprinkling them with a little olive oil, salt and pepper.

2. Fifteen minutes before the potato is ready begin frying the onion in a little salted butter. After 5 minutes add the garlic and the peppers, cook for a further 10 minutes. Beat the eggs vigorously with a little milk. Move the vegetables to the side of the pan and add the egg, scramble and mix everything together. Serve as pictured with a few sprigs of parsley and a little more butter.

Cost: This dish, enough for two, should set one back little over £2, less if one keeps one’s own chickens. Not too bad for a sexy potato.

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144 comments on “Hasselback Potatoes with Egg Piperade

  1. Amrita
    March 31, 2012 at 9:22 am

    Nice to see you already smitten with the skillet! I would be too actually if I owned a good one like that…would probably keep it next to my pillow at night!

    • frugalfeeding
      April 4, 2012 at 9:54 am

      Oh yes, I could never give it up – thankfully, it’d make a good weapon so I shan’t have to. I sleep with it under my pillow.

  2. Bam's Kitchen
    March 31, 2012 at 9:25 am

    Oh my goodness that looks mouthwatering. You made these perfect little slices in the potato -you must also have a great knife to cut with such precision. I like your new pan too! Take care, Bobbi

    • frugalfeeding
      April 4, 2012 at 9:54 am

      Thanks, BAM. Yes, I have a few good knives – need to replace my large one though.

  3. sarahsfoodieblog
    March 31, 2012 at 9:52 am

    Perfect hasslebacks! Looks yummy

    • frugalfeeding
      April 4, 2012 at 7:05 pm

      Thanks! I was very pleased with the way they turned out.

  4. cookinginsens
    March 31, 2012 at 9:57 am

    He’s using the skillet again. Show off! Nice potatoes.

  5. Big Hungry Gnomes
    March 31, 2012 at 10:20 am

    Your hasselback potatoes look awesome. As does your iron lady of a skillet pan. Great post

  6. TheDorsetFinca
    March 31, 2012 at 11:01 am

    This looks incredible. I love to find more ways to cook potatoes – they are the best!

  7. Slowvelder
    March 31, 2012 at 11:11 am

    my word this looks divine!

  8. sarwatabbasi
    March 31, 2012 at 11:51 am

    Thankyou for sharing such a wonderful recipe.

  9. RecipeAdaptors
    March 31, 2012 at 12:36 pm

    Very well sliced!

  10. Cathy
    March 31, 2012 at 12:44 pm

    Those potatoes look perfect! Must try them soon!

  11. Danielle
    March 31, 2012 at 12:54 pm

    I had not heard of the Hassleback Potato prior to reading your post, these look delicious! Can’t wait to try them

    • frugalfeeding
      April 4, 2012 at 7:03 pm

      You must try them soon! They are so fantastically simple.

  12. Jennifer M.
    March 31, 2012 at 12:59 pm

    I like to make potatoes this way for the holidays – they cook up much faster and look so impressive 🙂

    Great post!

    • frugalfeeding
      April 4, 2012 at 9:51 am

      Thanks, Jennifer. Not to mention their prettiness!

  13. sweetlab
    March 31, 2012 at 1:30 pm

    This will be my diner tonight!

  14. Clare Cooks!
    March 31, 2012 at 1:34 pm

    Those potatoes look delicious! I’ve made them before, but they never turned out right for me. I guess I’ll just have to try again.

    • frugalfeeding
      April 4, 2012 at 9:50 am

      Thanks, Clare! Do try again – it’s worth it.

  15. ashkitty
    March 31, 2012 at 1:42 pm

    awesome recipe….definately trying this one !

  16. danyandy
    March 31, 2012 at 1:50 pm

    That IS a sexy potato! Great photos!

  17. Just A Smidgen
    March 31, 2012 at 2:17 pm

    It’s refreshing to hear a man speak tenderly about his curvaceous skillet.. if only to taunt those who don’t have one in their possession. Gorgeous potatoes.. might have to make these today 🙂

    • frugalfeeding
      April 4, 2012 at 9:48 am

      Oh yes, I am a man like no other :D. I hope you like them if you make them, Smidge.

  18. Arturo Féliz-Camilo
    March 31, 2012 at 2:18 pm


  19. Brianne
    March 31, 2012 at 2:24 pm

    That is a beautiful skillet. I haven’t tried Hasselback potatoes yet, but they’re on my list of things to try. Since I don’t eat ketchup, I think I’d make the piperade with tomato. Sexy ketchup, if you will. I like the combination of potatoes and tomatos, but I find ketchup far to saccharine for my taste. Tomatoes, onions, and green peppers would definitely do the trick.

    • frugalfeeding
      April 4, 2012 at 9:47 am

      Thanks, Brianne. You must give them a go – it is required. Yes, sexy – though I didn’t have this with ketchup :D. I never eat the stuff.

  20. tanyamhudson
    March 31, 2012 at 2:38 pm

    Delicious dishes like this one are why I just nominated you for a Liebster Award. I want to eat this, right now! 🙂

  21. ringfingertanline
    March 31, 2012 at 3:10 pm

    these look incredible. and now all i can think about is a potato.

  22. sugaredpecan
    March 31, 2012 at 3:23 pm

    I’ve decided I want the skillet! This looks delish!

  23. spree
    March 31, 2012 at 3:39 pm

    Gorgeous and sexy, curvy & sassy! Absolutely perfect!! (And the photos, really great too!) Must try!

    • frugalfeeding
      April 4, 2012 at 9:44 am

      Thanks, Spree – I hope you’re not describing me…

  24. Rufus' Food and Spirits Guide
    March 31, 2012 at 3:41 pm

    You are so right. Potatoes are about the cheapest vegetable I can think of. This looks really gourmet too.

    • frugalfeeding
      April 4, 2012 at 9:43 am

      They absolutely are – carrots are very cheap too.

  25. Chica Andaluza
    March 31, 2012 at 3:53 pm

    A seriously good looking potato and glad your Iron Lady is performing well!

    • frugalfeeding
      April 4, 2012 at 9:43 am

      Oh yes – I’m sure she’ll battle on for a while.

  26. denlyn3
    March 31, 2012 at 4:06 pm

    Hasselback potatoes are so good, great looking dish.

  27. Karista
    March 31, 2012 at 4:33 pm

    Impressive dish! And I love Chicas reference to your new skillet. 🙂

  28. An Unrefined Vegan
    March 31, 2012 at 4:39 pm

    Beautiful potatoes (I’ll skip the eggs 😉 )!

  29. Korena in the Kitchen
    March 31, 2012 at 4:40 pm

    That looks gorgeous! I’m also a big fan of a good cast iron skillet – so versatile and satisfying to cook in!

    • frugalfeeding
      April 4, 2012 at 9:42 am

      Thanks! I adore my skillet like I would my own brother… not that I have a brother.

  30. Shira
    March 31, 2012 at 4:53 pm

    You are so right about the humble potato! I am ALWAYS so sad when folks malign them as a bad carb – they are soooo good for you and versatile and delicious – I am loving your pan dishes…I think this weekend I will treat myself to one. And the eggs! A perfect meal.

  31. Grace@ FoodFitnessFreshAir
    March 31, 2012 at 6:08 pm

    They’re great, right!? So naturally beautiful and tasty.

  32. Ingrid
    March 31, 2012 at 7:07 pm

    Swedish 1980s food! Truly endorse this 🙂

  33. vplant
    March 31, 2012 at 9:07 pm

    These looks delicious, adding them to my “must eat” list!

  34. summerinthemorning
    March 31, 2012 at 11:16 pm

    This looks yummy! What kind of skillet do you use for this dish? I love anything with eggs and potato together.

    • frugalfeeding
      April 4, 2012 at 7:00 pm

      Ummmm… a cast iron one – is that an acceptable answer?

      • summerinthemorning
        April 4, 2012 at 9:47 pm

        Thanks, was just wondering if it was cast iron or carbon steel, I was trying to decide between the two of which type of pan to get.

        • frugalfeeding
          April 13, 2012 at 9:12 pm

          Cast iron, I believe. Don’t ask me, this one is great though.

  35. daisy
    April 1, 2012 at 12:20 am

    Very nice job on these potatoes. Beautiful!


  36. the thoughtful eater
    April 1, 2012 at 12:44 am

    this looks amazing! such a pretty and delicious way to serve a potato. So happy to see that it is vego as well! 🙂

    • frugalfeeding
      April 4, 2012 at 9:33 am

      Thanks! Yes, there’s no point spoiling a dish like this with a hunk of meat!

  37. movita beaucoup
    April 1, 2012 at 1:41 am

    If stranded on a desert island, and told I could only have one food, I would choose the potato. Oh, how I love potatoes! And this fine potato dish, my friend, now has me craving a big ol’ hasselback!

    • frugalfeeding
      April 4, 2012 at 9:32 am

      I think I’d have to agree with you there! They are a wonderful ingredient. I shall have to post my recipe for a gluten free cake which makes use of mashed potato.

  38. kaylakakes
    April 1, 2012 at 6:42 am

    Wow, that’s so simply and looks beautiful. This post just made me very hungry.

    • frugalfeeding
      April 4, 2012 at 9:31 am

      Thanks! You’d better eat then, hadn’t you :D.

  39. Celia @ Fig Jam and Lime Cordial
    April 1, 2012 at 7:21 am

    Nick, your very first sentence is GREAT advice, because potatoes are an incredibly frugal and filling option. Your recipe raises them from potentially boring to very elegant.. 🙂

    • frugalfeeding
      April 4, 2012 at 9:31 am

      Well, Ceila, I do try! Haha – I’m glad you like them!

  40. Juls
    April 1, 2012 at 8:51 am

    Your new skillet appears to be bringing out your saucy side!
    I love hasselback potatoes – it just makes a baked potato more wonderful and with all the crispy edges you can con yourself it’s a healthy chip! And it makes it easier to eat for those of us prone to somehow managing to get food all over ourselves!
    I’ve never heard of a piperade but it sounds really yummy! Another great dish.

    • frugalfeeding
      April 4, 2012 at 9:31 am

      Oh yes, Juls, it is. Piperade is wonderful, you must try it.

  41. Jasline
    April 1, 2012 at 11:28 am

    I’m a huge lover of potatoes and this looks delicious! Combination of baked potatoes and fries… a definite winner!

    • frugalfeeding
      April 4, 2012 at 6:59 pm

      Me too – my favourite vegetable I think, they are simply so versatile.

  42. Choc Chip Uru
    April 1, 2012 at 12:00 pm

    What beautiful photography of exquisite food – dying for a taste 😀

    Choc Chip Uru
    Latest: Bleeding Jam Marbled Mudcake

  43. cookinghaven
    April 1, 2012 at 4:46 pm

    I love piperade. And I love your skillet!

  44. baconbiscuit212
    April 1, 2012 at 7:15 pm

    Gorgeous. Absolutely gorgeous. This has to be my favorite food pic ever.

    I never knew hasselback potatoes were so darn easy to make! Will have to make this recipe soon!

    • frugalfeeding
      April 4, 2012 at 9:27 am

      Thanks! Wow, that’s a compliment indeed! They really are incredibly simple.

  45. Villy
    April 1, 2012 at 7:44 pm

    My father was always telling me I’ll get bored of potatoes+eggs at some point. I didn’t. I’m more and more in love with them. So this dish is dreamy for me!

    • frugalfeeding
      April 4, 2012 at 9:25 am

      Nah, how could that ever happen? they are so fantastic. I’m glad you think so, Villy.

  46. bitsandbreadcrumbs
    April 2, 2012 at 2:45 am

    Love hasselback potatoes, plain and sweet. Especially like this combo with the eggs piperade…so simple and so elegant.

    • frugalfeeding
      April 4, 2012 at 9:18 am

      Not too plain :D. I’m glad you like it!

      • bitsandbreadcrumbs
        April 4, 2012 at 2:50 pm

        Guess I should have said white potatoes and sweet potatoes…never “plain”! 🙂

        • frugalfeeding
          April 4, 2012 at 9:19 pm

          or just potatoes and sweet potatoes :D. Never plain – that’s the important thing.

  47. PolaM
    April 2, 2012 at 4:54 am

    This potatoes are beautiful!

  48. thekalechronicles
    April 2, 2012 at 6:25 am

    Good for breakfast, lunch or dinner (tea, supper — whatever meals you Brits eat!)

    • frugalfeeding
      April 4, 2012 at 9:17 am

      Indeed! We seem to eat different things according to region. Personally, I eat breakfast, lunch and dinner. My girlfriend, however, eats breakfast, dinner and tea.