There’s something magical about the combination of eggs and potatoes. Whether it’s a hearty breakfast, a simple brunch, or even a quick and satisfying dinner, this dish delivers pure comfort with every bite. Think golden, crispy potatoes paired with fluffy, perfectly cooked eggs—it’s simple, filling, and oh-so-delicious. Plus, it’s one of those recipes that you can customize to your heart’s content. Add some cheese, throw in some veggies, or spice it up with seasonings—no matter how you make it, you’re in for a treat!
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Why You’ll Love Eggs and Potatoes
Simple Yet Satisfying: Sometimes, the best meals come from the simplest ingredients, and this dish proves it. Eggs and potatoes are a timeless combo that never disappoints.
Perfect for Any Meal: Whether you want a savory breakfast, a brunch dish to impress, or an easy dinner, this recipe fits the bill.
Budget-Friendly: Made with pantry staples, this dish is an affordable way to create a filling meal.
Customizable: Love cheese? Add it. Craving extra protein? Throw in some bacon or sausage. Want more flavor? A pinch of smoked paprika or fresh herbs does wonders.
One-Pan Wonder: Minimal dishes, maximum flavor—just the way we like it!
Ingredients
Here’s what makes this dish so delicious:
Potatoes: The heart of the dish. Russet, Yukon Gold, or even red potatoes work great. Crispy on the outside, tender on the inside.
Eggs: The perfect protein-packed addition, cooked just the way you like them—fried, scrambled, or poached.
Onion: Adds a sweet, caramelized depth of flavor that pairs beautifully with the potatoes.
Garlic: A little goes a long way in boosting the savory goodness.
Olive Oil or Butter: Helps the potatoes get that perfect crispy texture.
Salt and Pepper: The basics, but essential for bringing out all the flavors.
Optional Add-Ins: Cheese, bell peppers, bacon, sausage, or fresh herbs like parsley and chives.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Potatoes: Heat olive oil or butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden brown and crispy. Season with salt and pepper.
Sauté the Aromatics: Add chopped onion and garlic to the skillet. Cook until fragrant and softened, mixing everything well.
Prepare the Eggs: While the potatoes cook, prepare your eggs however you like—fried for a crispy edge, scrambled for a fluffy mix, or even poached for something elegant.
Combine Everything: Once the potatoes are crispy and cooked through, make small wells in the pan and crack in the eggs (if you’re cooking them together). Cover and let the eggs set, or serve the eggs separately on top of the potatoes.
Finishing Touches: Sprinkle with fresh herbs, cheese, or a dash of hot sauce for an extra kick.
Serve and Enjoy: Plate it up and dig in while it’s warm and comforting!
How to Serve Eggs and Potatoes
With Toast: A slice of crusty bread is perfect for scooping up those crispy potatoes and runny yolks.
Topped with Avocado: Creamy avocado adds richness and a fresh contrast to the savory flavors.
With Hot Sauce or Salsa: A little spice takes this dish to the next level.
As a Breakfast Bowl: Layer it with sautéed spinach, cheese, and a dollop of sour cream for a next-level meal.
With a Side of Bacon or Sausage: For an extra protein boost, pair it with your favorite breakfast meats.
Additional Tips
Pre-Boil the Potatoes: If you want an even faster cook time, boil the potatoes for a few minutes before pan-frying.
Use a Cast Iron Skillet: It gives the potatoes that perfect crispy texture.
Make It a One-Pan Meal: Crack the eggs directly into the pan with the potatoes for an easy, no-fuss dish.
Storage Tips: Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
FAQ Section
Q1: Can I use sweet potatoes instead of regular potatoes?
A1: Absolutely! Sweet potatoes add a deliciously sweet contrast to the savory eggs.
Q2: Can I make this dish ahead of time?
A2: Yes! Cook the potatoes ahead of time and simply reheat them in a pan before adding the eggs.
Q3: Can I bake the potatoes instead of frying them?
A3: Yes! Toss them in olive oil, spread them on a baking sheet, and roast at 400°F (200°C) until crispy.
Q4: What’s the best way to get crispy potatoes?
A4: Make sure not to overcrowd the pan, and let them cook undisturbed for a few minutes before flipping.
Q5: Can I add cheese to this recipe?
A5: Yes! Cheddar, feta, or Parmesan are great options to sprinkle on top.
Q6: Can I make this vegetarian or vegan?
A6: Yes! For a vegan version, skip the eggs and add tofu or plant-based sausage.
Q7: Can I use frozen hash browns instead of fresh potatoes?
A7: Definitely! They cook up faster and still taste amazing.
Q8: What other veggies can I add?
A8: Bell peppers, mushrooms, spinach, or even zucchini would all work great.
Q9: Can I use a different type of oil?
A9: Yes! You can use avocado oil, coconut oil, or even ghee for added flavor.
Q10: How do I make it spicier?
A10: Add some cayenne pepper, red pepper flakes, or drizzle hot sauce on top.
Conclusion
Eggs and potatoes are a match made in heaven—simple, flavorful, and endlessly customizable. Whether you’re whipping up a quick breakfast, a lazy weekend brunch, or a satisfying dinner, this dish is sure to hit the spot. So grab your skillet, crack some eggs, and get ready for a meal that’s as comforting as it is delicious!
Print
Eggs and Potatoes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Skillet, Sautéing, Simmering
- Cuisine: American
- Diet: Vegetarian
Description
These Eggs and Potatoes are cooked in a skillet and finished in the oven for a flavorful, hearty breakfast or special brunch dish. With tender red potatoes, savory garlic, fresh parsley, and gooey cheddar cheese, this recipe is sure to please any crowd.
Ingredients
- 3 tbsp butter
- 1 1/2 lb red potatoes, chopped
- 1/4 cup minced fresh parsley
- 2 tsp minced garlic
- 1 – 1 1/2 tsp garlic salt (with parsley flakes)
- 1/8 tsp pepper
- 8 large eggs
- 3/4 cup shredded extra-sharp cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a 10-inch ovenproof skillet, heat the butter over medium heat. Add the chopped potatoes and cook, stirring occasionally, until the potatoes are tender (about 8 minutes).
- Stir in the minced parsley, garlic, garlic salt, and pepper.
- With the back of a spoon, make four wells in the potato mixture. Carefully crack two eggs into each well.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are cooked to your liking.
- Sprinkle shredded cheddar cheese over the eggs and potatoes and return the skillet to the oven for an additional 1-2 minutes to melt the cheese.
- Serve immediately and enjoy!
Notes
- You can add extra vegetables like bell peppers or onions for additional flavor.
- For a spicier version, sprinkle some red pepper flakes or hot sauce on top.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3
- Protein: 14g
- Cholesterol: 330mg