1 pound potatoes, thinly sliced
1 egg yolks, divided
1/4 cup seasoned saltine crackers
1 teaspoon garlic powder
1/3 cup olive oil
Sprinkle potatoes with 1-1/2 teaspoon saltine cracker crumbs and garlic powder. Heat olive oil in a large skillet over medium-high heat.
Sprinkle egg yolks over potatoes. Fry 1 to just set, then stir in 1-1/2 teaspoon saltine cracker crumbs and 1/3 cup olive oil. Fry over medium heat until yolks are heated. Set aside.
Sprinkle eggs with seasoned saltine cracker crumbs, garlic powder, 1/3 cup olive oil and 1/2 cup olive oil. Fry bellies on both sides, tonguing egg yolks as they fry. Drain eggs, reserving liquid in pot.
Heat olive oil in a medium saucepan over medium heat. Reduce heat to low, stir in potatoes and egg yolks. Fry, turning once, until golden brown. Serve hot.