Fried Potatoes And Eggs Recipes
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
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
NAN'S POTATO AND EGG FRITTATA
A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Provided by Nan
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 27m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
- When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
- When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 17.2 g, Cholesterol 279 mg, Fat 14.3 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 3.3 g, Sodium 109.3 mg, Sugar 1.3 g
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
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
FRIED POTATO AND EGGS
Steps:
- Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use.
- The following day, peel the potatoes and cut into thin slices (about 5mm).
- Heat a large skillet or tabletop glass-ceramic grill over medium-high heat (for the LeMax, preheat at level 9 for 5 minutes, then reduce heat to 8).NOTE: for the stovetop method, two skillets is best, since you will get better results if every potato is in contact with the bottom of the pan. This will guarantee that they get crispy. A heavy-bottomed or cast-iron skillets is the best choice. Stainless steel and ceramic are also good options.
- Lightly grease the surface with clarified butter (about 1 teaspoon, or more).
- Add the onions and fry until they start to soften. Add the mushrooms and potatoes. Increase heat slightly, and fry until golden-brown, adding a little more ghee, if desired (a little extra fat, helps crisp up the potatoes). Season with salt and pepper, to taste.
- Add the spinach and cook for 1-2 minutes longer.
- Remove potato mixture from pan/grill; keep warm. Reduce the heat slightly add a little more ghee, and then add the eggs to pan/grill; cook until whites are just set around edges. Serve immediately with the fried potatoes. Enjoy!
Nutrition Facts : Calories 228 kcal, ServingSize 1 serving
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- Peel and wash potatoes then pat dry and cut into french fry shapes. Sprinkle about 1/4 teaspoon of salt over the potatoes then toss to ensure the salt gets all over the potatoes.
- Place oil in a skillet and set on medium heat to heat up for 2 minutes. Meanwhile place the eggs, onion, tomato, parsley, white pepper, maggi (or salt) in a bowl and beat with a fork.
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- Wash and dry potatoes; do not peel. Wrap each potato in a paper towel and microwave until al dente, about 5 minutes (depending on potato size). 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 now crowd the potatoes or they will fall apart when turning. Brown them in batches if necessary. Season with salt and pepper to taste.
- Heat the remaining tablespoon of oil in a medium pan or skillet over medium-high heat. Add eggs and fry to your liking. Serve the potatoes topped with eggs and garnish with fresh parsley if desired.
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- Place cubed potatoes in a bowl of salted water with ice, and let sit for 20 minutes to release starches - this will help them fry up crisp! Rinse in cold water and then drain. Place potatoes on an absorbent towel and dry them extra thoroughly. Moisture is the enemy of crispy fried potatoes.
- Place potatoes in a medium bowl and add 2 teaspoons of the vegetable oil, plus the seasoned salt, kosher salt, and black pepper. Fold to evenly coat.
- Heat a large cast iron skillet (mine is 12″ in diameter) over medium heat. Once skillet is thoroughly heated, add remaining 2 tablespoons vegetable oil and 1 tablespoon butter, spreading these across the bottom of the skillet. When vegetable oil and butter are hot and shimmery, add seasoned potatoes, spreading them out into an even layer. Do not overcrowd the pan.
- Let potatoes sit, without stirring, until the bottoms get golden brown. Wait at least 5 minutes to start peeking at the undersides of potatoes, to judge how much longer they need to cook. Aim for a deep golden crust. This step can take awhile, up to 10 to 15 minutes more.
HOW TO MAKE SCRAMBLED EGGS WITH POTATOES - EASY
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5/5 (2)Servings 4
- 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.
- Once the potatoes are done, remove them from the pan with a slotted spoon and place them in a bowl layered with paper to absorb the excess oil. The next step is to put them back in a pan with a little oil, add the pepper according to taste, with the heat on medium-low temperature, break the eggs. It is not necessary that you beat them beforehand: simply break them into the pan.
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- Dice the potatoes into evenly sized and fairly small (although not super tiny) dice. You want them small enough so they more or less fit in a single layer in an 8-inch nonstick skillet and will cook quickly. Aim for about 1/2-inch dice—no larger.
- Place the potatoes in the skillet and add the water, oil, and salt and crank the heat to medium-high. Cover and bring to a boil. Reduce the heat slightly, cover, and set a timer for 5 minutes. Let the potatoes cook, stirring once or twice if you think of it, while you prep the rest of your ingredients. By the end of the 5 minutes, the water should have just evaporated, and the potatoes should be barely tender and maybe even have started to brown a little.
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