Egg and Chips

This is such a simple recipe, so few ingredients, and so very delicious. If you have a wood stove, the heat it makes is perfect. If you're looking for more greens in your diet, this is not the recipe for you! Lard is the fat of choice for making this, too. The runny egg yolks are all the sauce you need to flavour the potatoes, I swear. At least, that's how we eat this dish.

¼ to ⅓ cup lard
1 lbs potatoes, diced (optional - peeled)
6 eggs
Salt and pepper

1. Melt the lard in a cast-iron pan at least 10" wide. Turn the heat down to low-to-medium-low.
2. Spread the potatoes in one layer in the melted oil, powder with salt and pepper, and turn frequently until golden brown. Remove and set aside.
3. In the remaining oil slowly fry the egg, powdering them with salt and pepper - cooking the egg at low temperatures allow the whites to remain softer and custard-like. If you prefer the crispy edging, turn up the heat. Flip the eggs for a couple of second if you want to.
4. Pile the eggs on top of the potatoes and serve immediately.