Eggs Taters
Start your morning right with this hearty and flavorful "Eggs Taters" recipe, a skillet sensation that's packed with crispy diced russet potatoes, fluffy scrambled eggs, and sautéed bell peppers and onions. Seasoned with smoky paprika and complemented by optional melted cheddar cheese, this dish makes for the perfect breakfast or brunch comfort food. Ready in just 40 minutes, "Eggs Taters" combines simple, wholesome ingredients like garlic, fresh parsley, and a touch of butter to create a meal that’s both satisfying and easy to prepare. Whether served hot on its own or paired with toast, it’s a one-pan wonder you’ll want to make again and again. Perfect for weekends or busy weekday mornings, this recipe hits all the right notes of savory, cheesy, and irresistibly delicious.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 4 large Eggs
- 0.5 medium Yellow onion
- 0.5 medium Green bell pepper
- 2 cloves Garlic
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 0.5 cup Cheddar cheese (optional)
- 1 tablespoon Fresh parsley (optional)
Instructions
Scrub and peel the russet potatoes. Dice them into small, bite-sized cubes (about 1/2 inch).
Finely dice the yellow onion and green bell pepper. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet. Sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the smoked paprika. Stir to coat the potatoes in the seasoning.
Cook the potatoes, stirring occasionally, for about 15 minutes or until they are golden and crispy on the outside and tender on the inside. If needed, add the remaining tablespoon of olive oil to prevent sticking.
While the potatoes are cooking, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them well.
Once the potatoes are cooked, push them to one side of the skillet. Reduce the heat to medium-low and add 1 tablespoon of butter to the other side of the skillet.
Pour the whisked eggs into the space with the melted butter. Let them sit for about 30 seconds, then gently fold and scramble the eggs until they are just set and creamy.
Mix the scrambled eggs with the potatoes, combining everything together.
Optional: Sprinkle shredded cheddar cheese over the mixture and let it melt for 1-2 minutes before serving.
Transfer the Eggs Taters to plates, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3998 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
