Quick breakfast potatoes with eggs

When it comes to breakfast, sometimes you have to make do with what you have on hand because you don’t want to go to the store at 8AM on a Sunday. This is how this recipe came about. We had one large yukon gold potato and a bit of red pepper and green onion left over from something else. We also had a lot of eggs because Pat was getting them from a farm for free. So with these ingredients, I decided to make some quick potatoes with scrambled eggs.

What makes this recipe quick is the potato cooking method. Slicing them thin and boiling them in just a little bit of water cuts way down on cooking time then if you were going to try and cook them tender straight in a pan.

These potatoes would go well with scrambled eggs or fried eggs. For scrambled, I like to put a little milk or cream in them. I also like to take them off of the heat right before they are completely done and finish cooking them off the heat. I know some people don’t like really soft eggs like that but I love them!

For seasoning, I do a little salt and pepper and then Tony’s. Tony’s my favorite Cajun seasoning but you could do Slap Ya Mamma or your seasoning of choice.


Quick breakfast potatoes with eggs

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2 

For the potatoes

Olive oil
1 large yukon gold potato, sliced thin (about 1/4-1/8 inch)
Handful of diced red pepper
Handful of sliced green onions
Salt and pepper

For the eggs:

4 large eggs
Splash of milk
Salt and pepper

Place the potatoes in a skillet. Cover with water until they are just submerged. Sprinkle in a little salt. Bring to a boil and cook until they are fork tender, about 7 minutes. Drain the potatoes. In the same skillet, add in some olive oil and add in the red pepper and green onion. Cook for a few minutes. Add back in the potatoes. Season with salt, pepper and Tony’s. Continue cooking until the potatoes start to get a bit crisp.

Right when the potatoes are done, make the eggs. Whisk together the eggs, milk and salt and pepper in a bowl or in a blender. Heat some butter in a skillet. Add the egg mix. Using a rubber spatula, start to push the eggs around. When all the eggs have clumped together and still look a little wet, remove them from the heat and keep pushing them around a little.

Serve potatoes with the eggs and some Crystal hot sauce.


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