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    You are in: Home / Recipes / Potatoes and Eggs Recipe
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    Potatoes and Eggs

    Potatoes and Eggs. Photo by Chef #282058

    1/3 Photos of Potatoes and Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Mimi Bobeck's Note:

    potatoes and eggs

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on December 03, 2007

      45

      Just a comment. Try eating these in a flour tortilla. I used to live in deep south Texas and breakfast tacos are the thing there. Our favorite kind was always potatoe egg and cheese......Had to update my review. I made these and we ate them in tortillas. They were very good. Comfort food to the core. Thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2011

      55

      Just add a little diced green pepper with the onions and it's just perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      55

      This was very easy and very good! Paired with a yummy Strawberry Spinach Smoothie this made for a wonderful weekend dinner our whole family enjoyed! I only had 7 eggs on hand and I was out of Parsley, so I substituted some Basil & Oregano. Also substituted raw Sharp Cheddar for the Romano. And I did finish it off in the broiler for 4 minutes, which was just perfect. Will be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Potatoes and Eggs

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 332.8
     
    Calories from Fat 207
    62%
    Total Fat 23.1 g
    35%
    Saturated Fat 5.0 g
    25%
    Cholesterol 372.0 mg
    124%
    Sodium 146.6 mg
    6%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.1 g
    8%
    Protein 14.1 g
    28%

    The following items or measurements are not included:

    pecorino romano cheese

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