EGGS ON POTATOES
Provided by Jonathan Reynolds
Categories side dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
- Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
- Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
POTATOES AND EGGS
Make and share this Potatoes and Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
- Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
- Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
- If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
EGG AND POTATO SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
- Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
- Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
Nutrition Facts : Calories 437, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 323 milligrams, Sodium 541 milligrams, Carbohydrate 52 grams, Fiber 2 grams, Protein 18 grams
EGGS N' POTATOES
My family loves to eat these potatoes (has since I was a lil' kid!) with fried chicken! Inez's fried chicken made me think of posting this recipe and I made it tonight with her chicken! cook time is an estimate... it can vary!
Provided by love4culinary
Categories Potato
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Add oil to large fry pan, and heat to med/high heat.
- Add potatoes and minced onion, being careful not to splash oneself with oil!
- Cook 5 minutes tossing frequently.
- Reduce heat to med and cook through, tossing often, but not constantly.
- Just when they are tender, add salt and pepper.
- When they begin to brown nicely, Add egg beater and mix thoroughly until egg is throughout potatoes.
- Keep mixing until egg is completely cooked.
- Remove from heat and serve!
Nutrition Facts : Calories 205, Fat 0.2, SaturatedFat 0.1, Sodium 16, Carbohydrate 46.5, Fiber 5.9, Sugar 2.1, Protein 5.4
BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
ANYTIME EGGS & POTATOES
Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe
Provided by Mary Cadogan
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 6
Steps:
- Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
- Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.
Nutrition Facts : Calories 457 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
EGGS BAKED IN POTATOES
From Hungarian American Cooking 1938, Rosa Green. I haven't made these yet but they sound great. Cooking and prep time are a guess.
Provided by Dienia B.
Categories Breakfast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bake the potatoes.
- Scoop out the pulp, after cutting a thin slice from the length of the potato.
- Mash pulp to a creamy fluff with butter, hot milk, salt and pepper.
- Fill potato shells, leaving a dent in the middle of each to hold a raw egg.
- Break 1 or 2 eggs into each potato.
- Cover with cheese.
- Bake at 400°F for 10 minutes until the egg is firm and cheese is browned.
EGGS IN BAKED POTATOES
Make and share this Eggs in Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Oven bake potatoes until tender.
- Cut top off potato (to form a lid).
- Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
- Mix the flesh with sour cream, dill, and salt and pepper.
- Line each potato shell with some of the filling.
- Break an egg into each potato and sprinkle with cheese.
- Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
- I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.
POTATOES BAKED WITH EGGS AND CREAM
Oh, how I loved my Polish grandmother's cooking. Simple fresh ingredients, simply cooked and simply delicious.
Provided by Lorac
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Pour butter into the bottom of an oven proof casserole.
- Add potatoes and season with salt and pepper.
- Mix together, eggs and sour cream and pour over potatoes.
- Top with chives, cover and bake for 1 hour.
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
Steps:
- Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
- Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
- Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
BAKED EGGS IN SWEET POTATO BOATS
This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.
Provided by Max Lugavere
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
- Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
- Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
- Serve each egg boat topped with relish.
More about "eggs on potatoes recipes"
10 BEST BREAKFAST WITH EGGS AND POTATOES RECIPES | YUMMLY
BUDGET FRIENDLY MEAL IDEAS: EGGS & POTATOES | GET …
From eggs.ca
CRISPY ONE PAN POTATOES WITH EGGS | THE ORGANIC KITCHEN ...
From theorganickitchen.org
- Place cast iron pan on high heat. Add butter or ghee to cast iron pan. Add potatoes, cook for about 10 minutes, stirring occasionally (lower heat if necessary)
- Add shallots. Cook until shallots are caramelized and potatoes are browned and crispy (about 10 more minutes)
CHEESY OVERNIGHT HASH BROWN EGG CASSEROLE | THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat your oven to 400 degrees F. Spray a 9x13 inch pan with nonstick spray, or grease with butter.Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)Melt a stick of butter in a small bowl, and pour evenly over the potatoes.
POTATOES BENEDICT WITH MAKE-AHEAD POACHED EGGS - FOOD & WINE
From foodandwine.com
- Fill a large bowl with ice water; set aside. Fill a large, deep skillet with water; add vinegar, and bring to a simmer over medium. Crack each egg into a separate small bowl or custard cup, and gently slip eggs into simmering water. Poach over medium, maintaining a simmer, until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to ice water bath to cool. (The eggs can be refrigerated in the ice water bath for up to 24 hours.)
- Bring a medium saucepan filled with water to a simmer over medium. Reduce heat to medium-low. Using a slotted spoon, return poached eggs to simmering water, and poach just until eggs are warmed through, exactly 1 minute. Using slotted spoon, remove each egg, and place 1 egg on each Crispy Potato Round. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with Horseradish Hollandaise.
HOW TO MAKE SCRAMBLED EGGS WITH POTATOES - EASY
From food.onehowto.com
- Preparing a delicious scrambled eggs with potato dish is very simple and speedy. The first step is to prepare the potatoes: so start to peel them with a vegetable peeler or knife and then wash them under running tap water to remove any debris. Then cut the potatoes into slices or small thin pieces, about 0.5 cm per slice is a good measure.
- Once you have cut the potatoes, focus on the onion. Peel the onion and cut one of its halves into strips or, if you prefer, you can chop it into fine pieces with a knife so that they go unnoticed in the final dish.
- Place a pan on the hob with a generous glug of sunflower oil for frying the potatoes well. When you see that the oil is hot, add potatoes and onions. One trick that many people use is to fry the potatoes in batches, avoiding putting them all in at once; this means that all sides are cooked. Ideally, they should be well cooked but not too brown. It will take about 10 or 12 minutes to cook over medium-high heat.
FRIED EGGS WITH POTATOES AND FETA (GREEK STYLE) RECIPE
From mygreeksalad.com
- Prepare the potatoes: Peel the potatoes and then cut them in desired size. Bring a large pan of water to the boil, then cook the potatoes for 3 minutes. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- How to fry the potatoes: Heat the oil in a large non-stick frying pan until the olive oil begins to sizzle. If your pan isn’t large enough, fry the potatoes in batches rather than crowding them. Add the potatoes in a single layer. Be careful not too tightly pack them in the pan. Turn the heat to medium-high, so that the potatoes sizzle, but don’t stir until their bottom starts to brown.
POACHED EGG ON HERBED POTATOES WITH BASIL TOMATOES AND ...
From pinterest.ca
BEST DUCHESS POTATOES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
KOREAN BREAKFAST RECIPE GOCHUJANG BAKED EGGS & POTATO
From dobbernationloves.com
EGG AND POTATO DIET FOR DOGS - PARTICULAR PAWS
From particularpaws.com
RACHEL RODDY’S COMFORT FOOD RECIPE: FRIED POTATOES AND EGGS
From theguardian.com
POTATO AND EGG SANDWICHES ARE BROOKLYN’S THRIFTY GIFT TO ...
From thetakeout.com
LIST OF POTATO DISHES - WIKIPEDIA
From en.wikipedia.org
DEBUNKED: THE MYTHS OF EGGS, POTATOES AND BANANAS ...
From huffpost.com
[HOMEMADE] EGGS POTATOES : FOOD - REDDIT
From reddit.com
BAKED EGGS IN POTATO SKINS - FOOD DOODLES
From fooddoodles.com
FRIED POTATOES AND EGGS | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
EGGS IN POTATO NESTS - CANADIAN LIVING
From canadianliving.com
5 HEALTHY BREAKFAST RECIPES WITH EGGS AND POTATOES
From kitchenbar.net
EGG POTATO - OSRS WIKI
From oldschool.runescape.wiki
BEST NEW POTATO SKILLET WITH BAKED EGGS RECIPES | COMFORT ...
From foodnetwork.ca
EGG POTATO STEW | RECIPE | FOOD | MANORAMA ENGLISH
From onmanorama.com
EGG&POTATO | HEALTHY RECIPES, EASY SNACKS, FOOD VIDEOS COOKING
From pinterest.ca
RECIPE - EGGS BAKED IN SWEET POTATO HASH
From lcbo.com
BACON AND EGG POTATO BAKE | FOODTALK
From foodtalkdaily.com
ROASTED POTATOES WITH EGGS OVER EASY - THREE MANY COOKS
From threemanycooks.com
A RECIPE FOR DOG FOOD WITH EGGS & SWEET POTATOES | DOG ...
From dogcare.dailypuppy.com
[HOMEMADE] EGGS,POTATOES,AND GRAVY : FOOD
From reddit.com
TWICE BAKED MEXICAN SWEET POTATOES | FOOD FAITH FITNESS
From foodfaithfitness.com
EGG POTATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
[HOMEMADE] STEAK, EGGS, POTATOES : FOOD - REDDIT
From reddit.com
You'll also love