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.
- Ready In:
- 4 medium potatoes, baked and cooled
- 4 eggs, slightly beaten
- 1⁄2 small onion, chopped
- 4 crusts of bread, cubed
- salt and pepper
- Cube potatoes and place in hot oil.
- Add remaining ingredients.
- Fry until eggs are cooked and onions tender.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
I absolutely LOVE this recipe, in my family, it's known as taters eggs and bread. My biggest "critique" for lack of a better word, is to take out the onion (I have 3 picky little eaters) and I use a couple pieces of semi stale bread (whole pieces that are cubed up). I fry the taters then whisk the eggs with a splash of milk. RIGHT as I'm getting ready to add the eggs to the pan of taters, I throw the "cubed" bread in the egg mixture, give it a quick mix and add it to the skillet. The bread pieces are a favorite in my house, they soak up some of the egg and it's SO delicious. Yumyum, thank you for helping me decide to make breakfast for dindin tonight!1Reply