Anytime Eggs Potatoes Recipes

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POTATOES AND EGGS



Potatoes and Eggs image

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

1/4 cup olive oil
2 medium baking potatoes, peeled and diced
1 medium onion, diced
salt and pepper
8 large eggs
1/4 cup freshly grated pecorino romano cheese
1 tablespoon chopped fresh Italian parsley

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.

ANYTIME EGGS & POTATOES



Anytime eggs & potatoes image

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

400g new potatoes , see tip below
4 tbsp olive oil
1 onion thinly sliced
2-4 eggs
few large pinches of paprika
handful chopped parsley

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

POTATO KOROKKE



Potato Korokke image

Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from French croquettes. Now, you're as likely to find these crunchy-creamy cakes in a neighbor's kitchen as at a butcher's shop, street vendor or convenience store counter. Potato korokke consists of mashed potatoes folded into a mixture of onion and ground beef, but that formula is a platform for endless variation. Kabocha korokke substitutes potatoes with Japanese squash; kani cream korokke is filled with crabmeat and bound by bechamel; kare rice korokke eats like a distant cousin of arancini; kon kurimu korokke uses corn and cream. Leftover korokke can be reheated and eaten with toasted milk bread for a miracle sandwich.

Provided by Bryan Washington

Categories     appetizer, side dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 13

4 medium russet potatoes (2 1/2 pounds)
2 tablespoons unsalted butter
1 tablespoon neutral oil, such as canola, plus more for frying
1/2 white onion, minced
1/2 pound ground beef
1 tablespoon soy sauce
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper, plus more to taste
Salt
1/2 cup all-purpose flour
2 large eggs
2 cups panko bread crumbs
Tonkatsu sauce, store-bought or homemade (optional)

Steps:

  • Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
  • Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
  • While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
  • Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
  • With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
  • Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
  • Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
  • Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
  • Serve hot, with tonkatsu sauce, if you'd like.

EGGS ON POTATOES



Eggs on Potatoes image

Provided by Jonathan Reynolds

Categories     side dish

Time 35m

Yield 8 servings

Number Of Ingredients 9

4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 small hot green chilies, finely chopped
4 cloves garlic, finely chopped
2 small onions, finely sliced
2 large russet potatoes, peeled and cut into 1/8-inch-thick slices
Salt to taste
2 tablespoons finely chopped cilantro
8 large eggs

Steps:

  • Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
  • Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
  • Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams

EGGS OVER EASY WITH POTATO HASH



Eggs Over Easy with Potato Hash image

Eggs over easy for the weekend.

Provided by Elizabeth Fellows

Categories     Breakfast and Brunch     Eggs

Time 40m

Yield 1

Number Of Ingredients 9

2 slices bacon
1 tablespoon ghee (clarified butter)
½ medium potato, peeled and chopped
¼ medium onion, chopped
1 teaspoon pink Himalayan salt, divided
1 teaspoon ground black pepper, divided
⅛ cup chopped kale
¼ teaspoon truffle oil, or to taste
2 large eggs

Steps:

  • Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
  • When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 23.9 g, Cholesterol 424.6 mg, Fat 31.6 g, Fiber 3.4 g, Protein 22.1 g, SaturatedFat 13.7 g, Sodium 2891.5 mg, Sugar 2.8 g

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Top Asked Questions

How to cook potatoes and eggs in a pan?
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.
How long do you cook eggs in a potato casserole?
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.
How to make potato and eggs frittata?
Potatoes and eggs frittata is a half hour making dish. Meltdown the butter (3 Tablespoon) on heat and put finely sliced potatoes in it. When potatoes’ color turns into brown, pour all the beaten eggs (6) with salt and pepper as per your taste. Start your day with Frittata loaded with high energy. Potatoes are also good for your gut too.
How do you cook potatoes in the oven?
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 back of a spoon, make four wells in the potato mixture; break two eggs into each well.

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