Ozette potatoes are a true heirloom treasure, cultivated for centuries by the Makah Tribe of the Pacific Northwest after they were introduced by Spanish explorers in the late 18th century. Unlike more common potato varieties, these small, knobby tubers have a thin golden skin, a creamy interior, and an earthy, slightly nutty flavor that makes them ideal for pan-frying.
In this dish, the Ozette potatoes are sliced and crisped to golden perfection in a pan alongside savory pancetta and shallots. The dish is finished with a fried egg, its runny yolk creating a rich sauce that ties everything together. With a balance of crisp, creamy, and savory elements, this breakfast is deeply satisfying and easy to prepare, making it an excellent choice for a weekend morning or a special brunch.
Customizing This Dish
- Potatoes: If you don't have Ozette potatoes on hand, you can use any other type of small, waxy or all-purpose potatoes. You'll miss out on the unique flavor of the ozettes, but the dish will still be delicious.
- Pancetta: Thick cut bacon or bacon ends make excellent substitutes for pancetta, or for a vegetarian option, use smoked paprika-seasoned mushrooms for a similar depth of flavor.
- Shallots: Onion or leeks can be used in place of shallots for a slightly different aromatic base.
- Egg Preparation: While a fried egg is classic, poached or soft-boiled eggs work beautifully, adding the same velvety richness.
Storing and Reheating Leftovers
Store leftover pan-fried potatoes and pancetta in an airtight container in the refrigerator for up to 3 days.
To reheat, heat a pan over medium heat, adding a small amount of oil or butter. Sauté the potatoes and pancetta until warmed through and crisp. Or, spread leftovers on a baking sheet and reheat at 350°F for about 10 minutes.
For the best texture, fry a fresh egg when serving reheated potatoes instead of storing and reheating an already-cooked egg.
Pan Fried Ozette Potatoes with Crispy Pancetta
- 1 lb ozette potatoes, thoroughly washed & cut into 1/2-inch slices
- 2 tbsp extra-virgin olive oil
- 4 oz diced pancetta
- 1 shallot, thinly sliced
- salt and pepper to taste
- 4 eggs
- chopped fresh parsley to garnish
- Bring a pot of salted water to a boil. Add the halved fingerling potatoes and cook until just tender, about 4–5 minutes. Drain well and set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium heat and cook the pancetta, stirring occasionally, until browned and crisp, about 3 - 5 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet.
- Add the potatoes to the skillet with the rendered pancetta fat and season with salt and pepper. Cook, stirring occasionally, until they are lightly browned, about 10 minutes. Stir in the sliced shallots and continue to cook until the potatoes are crispy, about another 10 minutes. Return the crispy pancetta to the skillet and toss to combine.
- In a separate nonstick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks remain runny, about 3–4 minutes.
- Transfer the potatoes and pancetta to serving plates and top each portion with a fried egg. Garnish with freshly chopped parsley and serve immediately.
- The dryer the potatoes are, the crispier they will get when pan frying. To get them thoroughly dry, try par boiling them the night before, then store them in the fridge uncovered until you're ready to fry them in the morning.
