Easter Egg 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.

BAKED CHEDDAR EGGS & POTATOES



Baked Cheddar Eggs & Potatoes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

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.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE



Baked eggs with potatoes, mushrooms & cheese image

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

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

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

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

SPICY POTATOES AND SCRAMBLED EGGS



Spicy Potatoes and Scrambled Eggs image

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

2 potatoes, scrubbed
4 tablespoons vegetable oil, divided
3 eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

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

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 DEVILED EGGS RECIPE BY TASTY



Potato Deviled Eggs Recipe by Tasty image

Eggs and potatoes are a classic combo, but we bet you've never had them like this! The egg whites are swapped out for the potato cups, which are filled the classic creamy egg yolk filling (save the whites for another use!). Topped with fresh chives and crunchy bacon, these make the perfect one-bite snack for your next gathering.

Provided by Chris Salicrup

Categories     Appetizers

Time 47m

Yield 24 servings

Number Of Ingredients 8

12 baby red potatoes
3 teaspoons kosher salt, divided
12 hard boiled egg yolks
½ cup sour cream
1 teaspoon dijon mustard
½ teaspoon ground black pepper
2 teaspoons fresh chives, minced, plus more for garnish
2 strips bacon, cooked and crumbled

Steps:

  • Add the potatoes and 1½ teaspoons of salt to a large saucepan with enough cold water to cover the potatoes. Bring to a boil over high heat, then cook for 10-12 minutes, until tender when poked with a fork. Drain and let cool completely.
  • Once the potatoes are cooled, cut in half and use a measuring spoon to scoop out 1 teaspoon of the center of each half.
  • In a medium bowl, combine the egg yolks, sour cream, mustard, pepper, chives, and the remaining 1½ teaspoons of salt. Mash together with a fork until smooth.
  • Transfer the deviled egg filling to a zip-top plastic bag. Snip off a corner of the bag to create an opening.
  • Pipe the filling into the potato cups. Garnish with the bacon and chives.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 14 grams, Fat 4 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

EASTER EGG POTATOES



Easter Egg Potatoes image

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

8 small baking potatoes (about 4 ounces each) or 4 large baking potatoes (about 8 ounces each)
shortening (optional)
1/2 cup light sour cream or 1/2 cup plain yogurt
2 ounces gouda cheese, shredded (1/2 cup)
2 tablespoons chopped fresh chives
2 teaspoons dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
fresh chives (optional)

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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Total Time 1 hr 40 mins
  • 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.)
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  • 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.
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Top Asked Questions

How do you cook a baked potato with an egg?
Sprinkle each cavity with pepper and 1 tbsp (15 mL) cheese. Carefully break an egg into each potato shell. Bake in preheated 350°F (180°C) oven until eggs are cooked as desired, about 20 minutes. Sprinkle with parsley over top, if desired.
How do you cook a potato and egg salad mix?
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.
What to do with egg and potato Rosti?
We’ve got loads of egg and potato recipes to inspire all you at-home chefs out there to get creative with your spuds! Flavoured with garlic and paprika, these rosti are perfect to serve for brunch or breakfast. This omelette differs from a traditional omelette with the addition of heartier ingredients, such as sliced potatoes.
What are the best potato side dishes for Easter?
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