Potato chips get the nacho treatment in this steak-and-eggs dinner

A bag of potato chips can be dinner - not just something you tuck next to a sandwich but the actual base of a meal.

Author of the article:

Washington Post

Justine Lee, The Washington Post

Published Sep 26, 2026  •  Last updated 7 minutes ago  •  5 minute read

Loaded Potato Chips With Steak, Eggs and Salsa Verde. Photo by Tom McCorkle /Tom McCorkle|Both for the Washington Post

See more Toronto Sun on Google — save as a Preferred Source

Article content

A bag of potato chips can be dinner – not just something you tuck next to a sandwich but the actual base of a meal. The trick is easy: Think of potato chips like nachos, the crunchy starting point to which you can add whatever you have in the pantry or fridge, building flavor on the blank canvas.

Article content

Article content

Kettle-cooked chips are particularly good for the job because they’re thick enough to hold whatever you add on top. Ridged potato chips are another great pick, as the grooves can catch bits of sauce, which allows for even more distribution of the topping flavors. As a general rule, you should avoid very thin chips, which can become soggy quickly. (If you want to know which chip you should buy, don’t miss The Washington Post’s taste test to find out which bag came out on top.)

Spread the chips in an even layer on a sheet pan or, if you need to warm or melt any of the toppings, in an oven-safe skillet. If you’re feeding a larger group, you can add a second layer of chips, but keep in mind that toppings should be distributed throughout rather than concentrated on top.

Article content

Article content

Potato chips are plenty salty and provide enough crunch to do a lot of the heavy lifting, so even a few simple toppings can transform them into something substantial. A surefire way to make chips more filling is to prepare a quick protein to go on top. Steak, shredded chicken, cooked sausage or a few spoonfuls of last night’s ground beef can serve as a hearty topping.

And don’t overlook cured meats or tinned fish. Salami or pepperoni can be quickly crisped in a skillet until the edges curl and brown, then scattered over the chips. A scattering of anchovies makes a pile of potato chips feel considerably more interesting to eat. A fried egg is another option, particularly if you like the combination of a runny yolk and salty, crunchy chips. In my loaded-potato-chip recipe, I combine steak and eggs for a blissful pairing.

Once you have a protein, peruse your pantry for a few more ingredients to pile on top. Or if you want to skip the meat altogether, let the nonperishables do the work – that’s what they were made for. Canned olives, jarred peppers and pickled jalapeños are all easy power players, especially when you crave brightness and tang to balance out the salty potato chips. Meanwhile, dried goods such as crispy roasted nuts and sweet, sticky dried fruit (I especially love torn chunks of pitted dates or diced apricots) can add some much-needed texture.

Article content

To tie everything together, you can and should reach for condiments. Sauces including salsa, hot honey, hot sauce and pesto can be drizzled over the chips and all the fixings you choose to top them with. If you have fresh herbs, add them at the very end for a fresh garnish.

The best part of loaded potato chips is that there is no strict formula, and you don’t have to adhere to achieving anything fancy or impressive. Just go with what you really want to eat.

Quick-cooking proteins are a natural topping for potato chips. Photo by Tom McCorkle /Tom McCorkle|Both for the Washington Post

Loaded Potato Chips With Steak, Eggs and Salsa Verde

Servings: 2

Active Time: 35 minutes; Total Time: 1 hour 5 minutes, including bringing the steak to room temperature

Topping potato chips with slices of strip steak and fried eggs turns the beloved snack into dinner. The meat gives a savory, juicy boost to the chips, while runny fried eggs double down on the protein and add a delightful fatty richness. As a finishing touch, salsa verde adds pops of brightness and tang for a flavorful meal that comes together quickly.

Article content

Make Ahead: The steak needs to rest at room temperature for 30 minutes to 1 hour before cooking.

Storage: Refrigerate any leftover steak for up to 4 days.

Ingredients:

1 (16-ounce) boneless New York strip steak

Fine salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, divided

4 large eggs

5 ounces kettle-style sea salt potato chips

1/2 cup jarred salsa verde, such as Herdez, plus more for serving

Chopped fresh cilantro, for serving (optional)

Directions:

Step 1: Bring the steak to room temperature, at least 30 minutes and up to 1 hour. Thoroughly pat the meat dry with paper towels, then season lightly with salt and pepper.

Step 2: In a medium (10-inch) nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the steak and cook on all sides (including the fat cap and edges), until the meat is deeply browned and the internal temperature on an instant-read thermometer inserted in the center of the steak reads about 5 degrees short of your desired serving temperature (about 6 minutes total to reach an internal temperature of 125 degrees for medium-rare). When flipping the steak, move it to the other side of the skillet for better browning, and adjust the heat as needed if the steak starts to get too dark. Transfer the steak to a cutting board and let rest for 5 minutes, then thinly slice against the grain.

Article content

Step 3: To the same skillet, add the remaining 1 tablespoon of olive oil and set over medium heat. Add 2 of the eggs and cook until the whites are fully set and the yolk is still runny, 2 to 3 minutes. Transfer to a plate, then repeat with the remaining 2 eggs.

Step 4: Arrange the chips on the bottom of a quarter- or half-sheet pan. Top with the steak slices and eggs, then drizzle with the salsa verde and, if desired, garnish with chopped cilantro. Serve with more salsa verde on the side.

Substitutions:

New York strip steak >> other boneless steaks, with an adjustment to the cooking time as needed.

Cilantro >> parsley.

To make this meatless >> skip the steak, and top the chips with cooked vegetables or beans, if desired.

Nutritional facts per serving (4 ounces steak, 1 egg and generous 1 ounce chips), based on 4: Calories: 478, Fat: 28 g, Saturated Fat: 6 g, Carbohydrates: 23 g, Sodium: 658 mg, Cholesterol: 231 mg, Protein: 34 g, Fiber: 1 g, Sugar: 1 g.

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From food writer Justine Lee.

Article content