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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.

144 replies on “Hasselback Potatoes with Egg Piperade”

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

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

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 🙂

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.

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.

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!

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.

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!

Holy hell, this is your best work yet!! I don’t think I could eat this–I would just stare at and adore it. {nothing mean to say today–check for a fever!}

Ooooo, you must have read my mind. I got some baby sweet potatoes in my organic veg box this week and was thinking of hasselbacking (the verb) them. Do you baste them or not? I’m thinking of doing a garlic and rosemary rub, thanks for the recipe!

2 questions for you:
1. are those “new” potatoes or russet/Idaho type potatoes?
2. loving your new iron skillet! What brand is that?? I’ve never seen one so curvy and lovely.

I’ve been wanting to try hasselback’s for a while now, although I have to admit, like a good American I’m going to have to add a couple dots of butter on top 🙂

That is the sexiest potato I have ever seen! I’m baking hasselback, them other potatoes don’t know how to act. Ha Ha!

Thanks for liking my post on the oatmeal pancakes. Your hasselback potatoes are on my list to try.

If you ever have a garlic craving, along with the delicious recipe you have here, diced garlic on the top of the spud before you roast, and then it sinks in and infuses…………YUM. My dad used to make these when I was a kid, and you have reminded me to make them again! THANKS 🙂

Whoever said potatoes were boring must not have have them prepared well! What a beautiful looking dish, and it has all of the things I love in it. Can’t wait to try it! Will you be in the Basque country when you are in Spain this summer? (In case you’re wondering how I knew, you told me you were going on my tortilla post.) 😉

Thanks for the comments on my blog! It gave me the chance to discover yours and I think this recipe will have to be one of the first that I try. Looking forward to reading along.

Reblogged this on natashatbaker and commented:
Having lived in Spanish Basque country, I am partial to all things Basque. I came across this recipe and wish to share it, along with the blog it comes from – Frugal Feeding. I love the effort to prove that delicious, unprocessed food CAN be made inexpensively. Buen provecho!

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