Eggsnpotatoes Recipes

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POTATOES AND EGGS



Potatoes and Eggs image

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

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

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.

SPICY POTATOES AND SCRAMBLED EGGS



Spicy Potatoes and Scrambled Eggs image

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

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

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

POTATOES, EGGS, AND CHEESE



Potatoes, Eggs, and Cheese image

Mom used to make this growing up and was always my favorite. We usually had it for dinner but can be used for breakfast. We have also made this in the Dutch oven when camping. We like to serve with ketchup.

Provided by JENNF45

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 5

Number Of Ingredients 6

5 russet potatoes, peeled
¼ cup butter, divided
½ large onion, diced
8 eggs
salt and ground black pepper to taste
5 slices American cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Slice potatoes when cool enough to handle.
  • Melt 2 tablespoons butter in a large skillet over medium heat; cook and stir onion in hot butter until slightly browned, about 10 minutes. Melt remaining 2 tablespoons butter in skillet; add sliced potatoes. Continue cooking until potatoes begin to brown, about 10 more minutes; stir often.
  • Beat eggs in a bowl; pour beaten eggs over potatoes and let cook until egg begins to firm on the bottom, about 5 minutes. Carefully work a spatula underneath the eggs and potatoes and flip. Cook until eggs are firm and set throughout, 3 to 5 more minutes. Season with salt and black pepper.
  • Lay American cheese slices over egg-potato mixture and let melt before serving.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 53.7 g, Cholesterol 348.7 mg, Fat 26.3 g, Fiber 3.9 g, Protein 22.7 g, SaturatedFat 14 g, Sodium 614.3 mg, Sugar 3.2 g

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

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

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

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.

EGGS N' POTATOES



Eggs n' Potatoes image

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

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)

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

POTATO EGG BAKE



Potato Egg Bake image

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

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

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

ANYTIME EGGS & POTATOES



Anytime eggs & potatoes image

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

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

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

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE



Baked eggs with potatoes, mushrooms & cheese image

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

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

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

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