Eggsnpotatoes Recipes

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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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Baked Cheddar Eggs & Potatoes image

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.

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

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



Eggs in Baked Potatoes image

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.

4 large potatoes
1/4 cup sour cream
1/4 teaspoon chopped dill (or herb of choice)
salt and pepper
4 small eggs
1/2 cup cheddar cheese (or other sharp variety)

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



Potato and Egg Casserole image

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

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

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



Potatoes and Eggs image

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.

1/4 cup olive oil
2 medium baking potatoes, peeled and diced
1 medium onion, diced
salt and pepper
8 large eggs
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped fresh Italian parsley

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



Eggs n' Potatoes image

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

5 medium potatoes, diced sm/med
1.5 (4 ounce) cartons Egg Beaters egg substitute or 3 eggs, beaten
1/2 small onion, minced finely (optional)
salt, to taste
pepper, to taste
oil, for frying (enough just to cover bottom of pan)

EGG AND POTATO SANDWICHES

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Egg and Potato Sandwiches image

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

2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 large Italian frying pepper (Cubanelle), seeded and thinly sliced
1 medium onion, thinly sliced
Kosher salt
6 large eggs
4 cups baby arugula
2 teaspoons red wine vinegar
4 seeded semolina rolls, split and toasted
4 slices sharp provolone cheese (optional)

BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8



Baked Eggs with Farmhouse Cheddar and Potatoes image

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.

3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
8 large eggs
1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)

POTATO EGG BAKE

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14



Potato Egg Bake image

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

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



Potatoes Baked with Eggs and Cream image

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.

2 tablespoons butter, melted
3 cups diced cooked potatoes
salt and pepper
2 eggs, beaten
1 cup sour cream
2 tablespoons chopped chives or 2 tablespoons green onions

EGG AND POTATO CURRY

North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

Provided by sunwind

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 55m

Yield 2

Number Of Ingredients 16



Egg and Potato Curry image

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
  • Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
  • Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  • Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g

3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1 large potato - cooked, peeled, and cut into 1-inch cubes
6 hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro

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



Anytime eggs & potatoes image

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

400g new potatoes , see tip below
4 tbsp olive oil
1 onion thinly sliced
2-4 eggs
few large pinches of paprika
handful chopped parsley

SPICY POTATOES AND SCRAMBLED EGGS

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Provided by Anju

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 4

Number Of Ingredients 9



Spicy Potatoes and Scrambled Eggs image

Steps:

  • Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
  • Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
  • In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

EGGS ON POTATOES

Provided by Jonathan Reynolds

Categories     side dish

Time 35m

Yield 8 servings

Number Of Ingredients 9



Eggs on Potatoes image

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

4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 small hot green chilies, finely chopped
4 cloves garlic, finely chopped
2 small onions, finely sliced
2 large russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt to taste
2 tablespoons finely chopped cilantro
8 large eggs

POTATO DEVILED EGGS RECIPE BY TASTY

Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.

Provided by Chris Salicrup

Categories     Appetizers

Time 47m

Yield 24 servings

Number Of Ingredients 8



Potato Deviled Eggs Recipe by Tasty image

Steps:

  • Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
  • Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
  • In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
  • Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
  • Pipe the filling into the potato cups. Garnish with the bacon and chives.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

12 baby red potatoes
3 teaspoons kosher salt, divided
12 hard boiled egg yolks
½ cup sour cream
1 teaspoon dijon mustard
½ teaspoon ground black pepper
2 teaspoons fresh chives, minced, plus more for garnish
2 strips bacon, cooked and crumbled

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



Smoky Spanish Potatoes and Eggs image

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.

3 Tbsp. plus 2 tsp. olive oil, divided
1½ lbs. Yukon gold potatoes (about 3 medium), cut into 1-inch pieces
1¾ tsp. kosher salt, divided
1 medium onion, roughly chopped
3 cloves garlic, roughly chopped
2-3 chiles from a can of chiles in adobo, depending on your preferred spice level, roughly chopped, plus 2 Tbsp. sauce from the can
1 medium tomato, roughly chopped
1 Tbsp. tomato paste
½ tsp. smoked paprika
½ tsp. ground cumin
2 Tbsp. sherry vinegar
Freshly ground black pepper
3 large eggs
Chopped parsley and mayonnaise, for serving

FRIED POTATOES AND EGGS

This was one of my favorite dishes as a child. After I was grown, my mother told me it was just her way of "stretching" leftover baked potatoes when there weren't enough to go around. I am guessing on the times.

Provided by audraQ

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5



Fried Potatoes and Eggs image

Steps:

  • Cube potatoes and place in hot oil.
  • Add remaining ingredients.
  • Fry until eggs are cooked and onions tender.

Nutrition Facts : Calories 515.2, Fat 8.2, SaturatedFat 2.2, Cholesterol 211.5, Sodium 692, Carbohydrate 90.4, Fiber 7.8, Sugar 2.7, Protein 19.5

4 medium potatoes, baked and cooled
4 eggs, slightly beaten
1/2 small onion, chopped
4 crusts of bread, cubed
salt and pepper

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Add the potatoes, sweet mesquite, and cook, covered, 10 minutes until lightly browned. Add the garlic and cook until translucent. Add remaining seasonings and sausage and cook until heated through. On a separate burner, place a medium frying …
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11 CHEAP MEALS TO MAKE WITH POTATOES - THE GRACIOUS WIFE
3. Shepherd’s Pie – If you have never eaten Shepherd’s Pie, this is something you need to add to your monthly grocery menu. Traditional shepherd's pie is made with ground beef, but I like this Chicken Shepherd's Pie recipe which is made with chicken, and is usually a little cheaper for us (since ground beef has been kind of pricey lately). It’s a super simple dinner …
From thegraciouswife.com


10 BEST POTATO AND EGG OMELETTE RECIPES - YUMMLY
mozzarella cheese, eggs, potatoes, mushrooms, parsley, milk, green pepper Spanish Omelette With Chorizo Salsa Icing on the Steak cherry tomatoes, potatoes, eggs, coriander, oregano, onions, olive oil and 3 more
From yummly.com


BUDGET FRIENDLY MEAL IDEAS: EGGS & POTATOES | GET CRACKING
Sweet Potato Pancakes with Poached Eggs. Mashed sweet and Yukon gold potatoes give these pancakes a velvety interior and crisp exterior with a hint of sweetness. They pair with poached eggs for a tasty brunch or breakfast option.
From eggs.ca


ONE PAN BREAKFAST POTATOES AND EGGS (VIDEO) - VALENTINA'S CORNER
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Peel and cube potatoes into small even cubes, about 1/2" in size. Rinse potatoes in cold water and pat down dry. Cube pepper and onions. Add potatoes, onion and peppers to the baking sheet. In a bowl combine the ingredients for the seasoning.
From valentinascorner.com


EASY GERMAN PAN-FRIED POTATOES AND EGGS - ALL THAT'S JAS
Cool completely or until able to handle then slice. Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Add onions and saute for 3 minutes. Add potato slices and fry until browned, turning once, about 4 -6 minutes per side. Do not crowd the potatoes or they will fall apart when turning.
From all-thats-jas.com


EGGS AND POTATOES (MIDDLE EASTERN STYLE) - CHEF TARIQ
How to Make Eggs and Potatoes. Wash, peel and dice the potatoes and set aside. Heat a cast iron pan over medium high heat, then melt butter in the skillet. Add and heat the olive oil as well. Add the potatoes to the butter and olive oil mixture then stir. Coat the potatoes with the fat in the pan, as much as possible.
From cheftariq.com


ONE-POT SPICY EGGS AND POTATOES RECIPE - PINCH OF YUM
Add the onions and saute until very soft. Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes. Simmer for 10-15 minutes. Transfer to a blender and puree until smooth. POTATOES: In the same pot that the sauce was in, heat the remaining one tablespoon oil over medium heat.
From pinchofyum.com


EGGS IN A BAKED POTATO RECIPE | GET CRACKING
Reserve potato flesh for another use. If necessary, remove thin slice from bottom of potatoes to stabilize. Set potato shells in shallow baking dish. Sprinkle each cavity with pepper and 1 tbsp (15 mL) cheese. Carefully break an egg into each potato shell. Bake in preheated 350°F (180°C) oven until eggs are cooked as desired, about 20 minutes.
From eggs.ca


EGGS IN POTATO NESTS - WHOLESOMELICIOUS
Remove from oven and cool the potatoes for at least 10 minutes. Lower oven temperature to 425. Place an egg over potatoes in each muffin cup. Sprinkle with more salt and pepper. Bake for 12 minutes, egg whites will be set and yolk will be slightly runny. Can cook up to 15 minutes for a firmer egg. Remove from oven.
From wholesomelicious.com


EASY SKILLET BREAKFAST POTATOES WITH EGGS - THE LITTLE POTATO …
Add bell peppers, season with salt and pepper, and cook for two minutes. Create two spaces for eggs in skillet. Crack eggs and cover, cooking for 4 to 6 minutes or until eggs are cooked to desired doneness (4 minutes for a soft yolk and 6 to 7 minutes for a hard yolk). Step 5 out of 5. Top with green onion and cheese (if using).
From littlepotatoes.com


10 BEST BREAKFAST WITH EGGS AND POTATOES RECIPES - YUMMLY
Baked Egg with Canadian Bacon, Tomato and Potatoes Pork. butter, plum tomatoes, large eggs, potato wedges, fresh chives and 5 more.
From yummly.com


EGG AND POTATO CASSEROLE RECIPE {3-METHODS} - RECIPEMAGIK
Set aside. In a medium-sized mixing bowl combine 5 egg yolks, ⅓ cup milk, ⅓ cup sour cream, ¼ teaspoon each - salt, and freshly ground black pepper. Pour this evenly into casserole dish. Sprinkle shredded sharp cheddar cheese on top. Oven - Bake in a preheated oven for 30-35 minutes or until the eggs are firmly cooked.
From recipemagik.com


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