BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
POTATOES AND EGGS
Make and share this Potatoes and Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
MASHED POTATO EASTER EGGS
Make and share this Mashed Potato Easter Eggs recipe from Food.com.
Provided by Kzim4
Categories Candy
Time 30m
Yield 1 recipe
Number Of Ingredients 6
Steps:
- In a large mixing bowl, mix potato, salt and vanilla.
- Gradually mix in sugar.
- Refrigerate mixture until cold.
- Shape 1/2 tablespoon of mixture into an egg shape with hands.
- Heat chocolate and oil over double boiler until chocolate melts.
- Dip eggs into chocolate.
- Set aside on wax paper in refrigerator to harden.
Nutrition Facts : Calories 3033.1, Fat 133.6, SaturatedFat 75.6, Cholesterol 3.1, Sodium 1697.4, Carbohydrate 514.1, Fiber 40, Sugar 416.2, Protein 32.3
ANYTIME EGGS & POTATOES
Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe
Provided by Mary Cadogan
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 6
Steps:
- Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
- Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.
Nutrition Facts : Calories 457 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
EASTER EGG POTATOES
These are very cute they look like potato Easter eggs. They are simply a stuffed potato. From Better Homes and Gardens a few years ago
Provided by Robyn
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F or 350 degrees F.
- Scrub potatoes with a brush; pat dry.
- Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
- Place potatoes in a shallow baking pan.
- Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender.
- Remove from oven; cool slightly for easier handling.
- For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
- Scoop pulp from slices; discard skin. Place pulp in a bowl.
- Carefully scoop pulp from each potato, leaving a 1/4-inch shell.
- Add pulp to bowl; set shells aside.
- Mash the potato pulp.
- Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper.
- (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
- Stir in hard-cooked eggs.
- Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
- Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
- Top with additional whole fresh chives, if desired.
- Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.
Nutrition Facts : Calories 171, Fat 4.9, SaturatedFat 2.6, Cholesterol 66.1, Sodium 234, Carbohydrate 26, Fiber 2.2, Sugar 1.4, Protein 6.2
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- Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
- Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling.
- For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.
- Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
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