Potatoes N Eggs
Start your morning with the ultimate comfort breakfast—Potatoes N Eggs—a hearty, one-pan recipe that combines golden, crispy russet potatoes with fluffy scrambled eggs for a meal that's both simple and satisfying. This easy-to-make dish features perfectly seasoned potatoes sautéed with sweet, caramelized onions, paprika, and garlic powder, creating a flavorful base to complement soft, buttery eggs. With a prep time of just 15 minutes and simple pantry staples like olive oil, butter, and fresh parsley for garnish, this breakfast recipe is perfect for busy mornings or lazy weekend brunches. Serve Potatoes N Eggs as-is for a fulfilling vegetarian option or pair it with toast or avocado for a complete breakfast experience. It's comfort food at its finest, packed with flavor and ready to impress!
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Recipe Information
Ingredients
- 3 medium-sized Russet potatoes
- 4 large Eggs
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small, diced Yellow onion
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Peel the potatoes and cut them into small, evenly-sized cubes (approximately 1/2 inch). Rinse them under cold water to remove excess starch, then pat dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat. Once hot, add the diced potatoes in an even layer.
Cook the potatoes for 5-7 minutes, stirring occasionally, until they start to develop a golden-brown crust.
Add the remaining 1 tablespoon of olive oil and the diced onion to the skillet. Cook for an additional 5 minutes, stirring frequently, until the onion softens and turns translucent.
Season the potatoes and onions with garlic powder, paprika, salt, and black pepper. Stir well to evenly coat the potatoes with the seasoning.
Reduce the heat to medium-low and cook for another 5-7 minutes, until the potatoes are tender and fully cooked through. Transfer the potatoes and onions to a serving plate and set aside.
Wipe out the skillet if necessary and add the butter. Melt it over medium-low heat.
In a bowl, crack the eggs and whisk until smooth. Pour the whisked eggs into the skillet.
Cook the eggs over low heat, stirring gently with a spatula, until they are softly scrambled and cooked to your desired consistency (about 3-5 minutes).
Serve the scrambled eggs alongside the seasoned potatoes. Garnish with freshly chopped parsley if desired, and enjoy your Potatoes N Eggs!
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3444 mg | 73% | |
*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.
