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.
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
EGGS AND POTATOES WITH SUMAC(BEYD BI-SUMMAC)
A yummy recipe From the Tables of Lebanon Cookbook. Sumac has a tart taste similar in flavor to lemon.
Provided by Sharon123
Categories Breakfast
Time 27m
Yield 2-4
Number Of Ingredients 10
Steps:
- Fry the potatoes in the 1/4 cup olive oil till done, about 10 minutes.
- Remove the potatoes and drain.
- Fry the eggs in remaining oil for about 5 minutes over medium heat.
- Drain off the extra oil, leaving the eggs in the pan.
- Meanwhile, mix the sumac powder with the water, vinegar, mint, salt, garlic, and pepper. Add this mixture to the eggs, and fry for f2 more minutes.
- Add the potatoes and mix well.
- Serve hot with pita bread.
- Enjoy!
EGG AND POTATO SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and beginning to soften, 4 to 5 minutes. Add the sliced pepper and onion and season with salt. Cook, tossing occasionally, until the potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.
- Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until just set, 2 to 3 minutes. Remove from the heat.
- Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.
Nutrition Facts : Calories 437, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 323 milligrams, Sodium 541 milligrams, Carbohydrate 52 grams, Fiber 2 grams, Protein 18 grams
POTATOES AND EGGS SUMAC
Make and share this Potatoes and Eggs Sumac recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice potatoes.
- Heat oil in skillet; add potatoes;get slightly brown; add onions cook until translucent.
- Beat eggs with salt pepper; pour over potatoes; cook until set.
- It says to flip over and cook other side using plate but just cover while you are cooking.
- Shake sumac over top of eggs.
Nutrition Facts : Calories 314.5, Fat 11.8, SaturatedFat 2.5, Cholesterol 186, Sodium 667, Carbohydrate 42, Fiber 5.7, Sugar 3.5, Protein 11.1
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
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
SPICY POTATOES AND SCRAMBLED EGGS
Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.
Provided by Anju
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
- Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
- In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!
Nutrition Facts : Calories 209.3 calories, Carbohydrate 8.2 g, Cholesterol 139.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 3.3 g, Sodium 350.5 mg, Sugar 0.6 g
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