Are you looking for a delicious and versatile combination to add some excitement to your meals? Look no further than eggs and potatoes! These two staples can be combined in countless ways to create mouth-watering dishes that are perfect for breakfast, lunch, or dinner. From hearty casseroles and stews to crispy hash browns and fluffy omelets, the possibilities are endless.
In this article, we’ll share 20 of our favorite egg and potato recipes that are sure to become new favorites in your household. Whether you’re a busy parent looking for quick and easy meals, a foodie seeking inspiration for your next dinner party, or simply someone who loves trying new recipes, we’ve got you covered.
Scrambled Eggs with Roasted Potatoes
A classic breakfast combination that’s easy to make and packed with flavor. This recipe combines fluffy scrambled eggs with crispy roasted potatoes for a satisfying morning meal.
Ingredients:
– 2 large eggs
– 1-2 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (e.g. chives, parsley) for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place potato cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
3. Roast potatoes in the preheated oven for 20-25 minutes, or until crispy and golden brown.
4. While potatoes are roasting, scramble eggs in a bowl. Add a pinch of salt and pepper to taste.
5. Heat a non-stick pan over medium heat. Pour in scrambled eggs and cook until set, stirring occasionally.
6. Serve roasted potatoes alongside scrambled eggs.
Cooking Time: 25-30 minutes
Spanish Tortilla with Potatoes and Onions
Tortillas are a staple of Spanish cuisine, and this classic recipe adds the comforting flavors of potatoes and onions to create a hearty and satisfying dish.
Ingredients:
– 6 large eggs
– 2 large potatoes, peeled and thinly sliced
– 1 large onion, thinly sliced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the sliced onions and cook until they are translucent and starting to caramelize (about 8 minutes).
3. Add the sliced potatoes and continue cooking for another 5-7 minutes, stirring occasionally, until they are tender and lightly browned.
4. In a large bowl, whisk together the eggs and a pinch of salt and pepper.
5. Pour the egg mixture over the potato and onion mixture in the skillet.
6. Cook the tortilla for about 3-4 minutes on each side, or until the eggs are set and the bottom is lightly browned.
7. Remove from heat and let cool slightly before serving.
Cooking Time: 20-25 minutes
Potato and Egg Breakfast Burritos
Start your day with a delicious and filling breakfast burrito packed with crispy potatoes, scrambled eggs, and melted cheese.
Ingredients:
– 4 large eggs
– 2-3 medium-sized potatoes, peeled and diced
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 tortillas (flour or whole wheat)
– Optional toppings: salsa, sour cream, avocado, cilantro
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, scramble the eggs and set aside.
3. In a separate pan, heat the olive oil over medium-high heat. Add the diced potatoes and cook for about 5-7 minutes or until they’re crispy and golden brown.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by filling each tortilla with scrambled eggs, cooked potatoes, and shredded cheese.
6. Cook for an additional 2-3 minutes or until the cheese is melted and the burrito is heated through.
Cooking Time: 15-20 minutes
Classic Potato and Egg Salad
A timeless favorite, this classic potato and egg salad recipe combines the creaminess of mayonnaise with the crunch of diced potatoes and hard-boiled eggs. Perfect as a side dish or light lunch.
Ingredients:
– 4 large eggs
– 2 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Place the eggs in a single layer in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes.
2. Drain the eggs and run them under cold water to stop the cooking process.
3. Boil the diced potatoes in salted water until they are tender, about 10-12 minutes. Drain and let cool.
4. In a large bowl, combine the cooled potatoes, chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Mix well to combine.
5. Garnish with chopped parsley if desired.
Cooking Time: About 25-30 minutes
Cheesy Potato and Egg Casserole
A hearty breakfast or brunch option that combines the richness of cheese, potatoes, and eggs.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1/2 cup unsalted butter, softened
– 1/2 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 4 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a greased 9×13-inch baking dish, arrange half of the potato slices.
3. Dot with butter, then sprinkle with half of the cheddar and mozzarella cheese.
4. In a bowl, whisk eggs and season with salt and pepper. Pour over potatoes.
5. Repeat layers: add remaining potato slices, dot with butter, and sprinkle with remaining cheese.
6. Bake for 35-40 minutes or until eggs are set and top is golden brown.
Cooking Time: 35-40 minutes
Spicy Potato and Egg Stir-Fry
A flavorful and filling breakfast or brunch option that combines the comfort of potatoes with the protein-packed goodness of eggs, all wrapped up in a spicy kick!
Ingredients:
– 2 large potatoes, peeled and diced
– 4 eggs
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1-2 teaspoons sriracha sauce (adjust to taste)
– Salt and pepper, to taste
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. Heat the oil in a large non-stick skillet over medium-high heat.
2. Add the diced potatoes and cook until they start to brown, about 5 minutes.
3. Push the potatoes aside and crack in the eggs. Scramble them until cooked through, breaking up any large curds.
4. Mix the eggs with the potatoes and add the chopped onion.
5. Stir in the sriracha sauce (to taste) and season with salt and pepper.
6. Cook for an additional 2-3 minutes, stirring occasionally, until the flavors are well combined.
7. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Baked Eggs with Hash Browns
Start your day off right with this easy and satisfying breakfast recipe that combines the creamy richness of baked eggs with the crispy, golden goodness of hash browns.
Ingredients:
– 4 large eggs
– 1 large potato, peeled and grated
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and season with salt and pepper.
3. In a separate bowl, toss the grated potato with olive oil, salt, and pepper until well coated.
4. Grease two small ramekins or baking dishes with butter or cooking spray.
5. Divide the potato mixture evenly between the prepared ramekins.
6. Pour the egg mixture over the potatoes in each ramekin.
7. Bake for 15-20 minutes, or until the eggs are set and the hash browns are golden brown.
Cooking Time: 15-20 minutes
Egg and Potato Breakfast Tacos
Start your day with a flavorful twist on traditional tacos, packed with scrambled eggs, crispy potatoes, and spicy toppings.
Ingredients:
– 6 eggs
– 2 medium-sized potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and cilantro for topping
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. Add olive oil, diced onion, and chopped jalapeño; cook until the vegetables are translucent.
3. Add diced potatoes to the skillet; cook for 5-7 minutes or until they’re crispy and golden brown.
4. Crack in eggs; scramble until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing egg and potato mixture onto a warmed tortilla, then top with shredded cheese (if using), salsa, sour cream, and cilantro.
Cooking Time: 15-20 minutes
Garlic Butter Fried Potatoes with Sunny-Side-Up Eggs
A comforting breakfast or brunch dish that combines crispy garlic butter potatoes with runny sunny-side-up eggs. Perfect for a cozy morning meal.
Ingredients:
– 2-3 large potatoes, peeled and thinly sliced
– 1/4 cup unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2-3 eggs
– Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Preheat a non-stick skillet over medium-high heat.
2. In a bowl, mix together softened butter and minced garlic.
3. Add sliced potatoes to the skillet in a single layer. Cook for 5 minutes, or until they start to brown.
4. Spread the garlic butter mixture evenly over the potatoes.
5. Continue cooking for another 10-12 minutes, stirring occasionally, until potatoes are golden brown and crispy.
6. Crack eggs into the skillet and cook sunny-side-up, or until whites are set and yolks are still runny.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Potato and Egg Curry
This flavorful curry is a great way to use up leftover potatoes and eggs, while also adding some excitement to your weeknight meals. With its rich and creamy sauce, it’s sure to become a new favorite!
Ingredients:
– 2 large potatoes, peeled and diced
– 4 eggs, beaten
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, and curry powder. Cook for an additional minute.
3. Add diced potatoes and cook until they start to soften, about 5 minutes.
4. Push potatoes to one side of the pan. Crack in eggs and scramble them until cooked through.
5. Mix everything together and add coconut milk. Season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
7. Serve hot, garnished with fresh cilantro.
Cooking Time: 20-25 minutes
Egg-Stuffed Potato Skins
Egg-Stuffed Potato Skins Recipe
A creamy twist on classic potato skins, this recipe adds a runny egg yolk to the mix for an added burst of flavor.
Ingredients:
– 4-6 large baking potatoes
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork and bake for 45-60 minutes, or until they’re tender when pierced with a fork.
4. Remove the potatoes from the oven and let them cool enough to handle.
5. Slice the top third off each potato and scoop out most of the flesh, leaving about 1/8 inch thick walls.
6. Stuff each potato skin with grated cheese, chopped cilantro, salt, and pepper.
7. Crack an egg into each potato skin, placing it in a small well you’ve carved out among the filling.
8. Drizzle the tops with olive oil and bake for an additional 15-20 minutes, or until the eggs are cooked to your desired doneness.
Cooking Time: 1 hour 15 minutes – 1 hour 30 minutes
Potato and Egg Fried Rice
This simple and satisfying recipe combines the comfort of scrambled eggs with the savory goodness of potato and rice. Perfect as a quick weeknight dinner or a filling breakfast option, this dish is sure to please.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 large egg
– 1 medium-sized potato, peeled and diced
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced potato and cook until tender, about 5 minutes.
3. Push the potato to one side of the pan. Crack the egg into the other side and scramble it until cooked through.
4. Mix the egg with the potato.
5. Add the chopped onion, cooked rice, soy sauce (if using), salt, and pepper. Stir-fry everything together for about 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions (if desired).
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Herbed Potato Frittata with Eggs
Start your day with a delicious and flavorful breakfast that combines the goodness of potatoes, eggs, and fresh herbs. This herby twist on the classic frittata is perfect for brunch or a quick morning meal.
Ingredients:
– 6 large eggs
– 2 medium-sized potatoes, diced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes and cook for 5-7 minutes or until they start to brown.
3. Crack in the eggs and stir gently to distribute the potatoes evenly.
4. Sprinkle the chopped parsley, chives, salt, and pepper over the top of the egg mixture.
5. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are set.
6. Remove from the oven and sprinkle with Parmesan cheese (if using). Serve warm.
Cooking Time: 20-25 minutes
Egg and Potato Chowder
A comforting and creamy soup that’s perfect for a chilly day. This recipe combines the richness of eggs with the earthiness of potatoes, making it a satisfying meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 4 large eggs
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced potatoes, chicken broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. In a separate bowl, whisk together eggs and milk.
4. Gradually add the egg mixture to the pot with the potato mixture, stirring constantly.
5. Continue cooking for an additional 2-3 minutes or until the soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Loaded Potato and Egg Scramble
Start your day with a flavorful and filling breakfast featuring crispy potatoes, scrambled eggs, and savory toppings. This loaded potato and egg scramble is a delicious twist on traditional morning fare.
Ingredients:
– 2 large baking potatoes
– 4 eggs
– 1 tablespoon butter
– Salt and pepper to taste
– Optional toppings: shredded cheddar cheese, diced cooked bacon, chopped scallions, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the potatoes and poke some holes in them with a fork. Microwave for 3-4 minutes or until they’re slightly tender.
3. Slice the potatoes into 1/8-inch thick rounds.
4. In a large skillet, melt butter over medium heat. Add the potato slices and cook for 5 minutes on each side, or until crispy.
5. While the potatoes are cooking, scramble the eggs in a separate bowl.
6. Add the scrambled eggs to the skillet with the potatoes and stir to combine.
7. Top with desired toppings (such as cheese, bacon, scallions, and sour cream).
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Potato and Egg Shakshuka
Shakshuka is a North African dish that typically consists of eggs poached in a spicy tomato sauce. This recipe adds a twist by incorporating diced potatoes, making it a hearty and satisfying meal.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) of crushed tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced potatoes and cook for 10-12 minutes, or until they start to brown.
6. Stir in the crushed tomatoes, salt, and pepper.
7. Create 4 wells in the potato mixture and crack an egg into each well.
8. Transfer the skillet to the oven and bake for 15-20 minutes, or until the whites are set and yolks are still runny.
9. Remove from the oven and let it cool for a few minutes before serving.
Cooking Time: 30-35 minutes
Egg and Potato Pancakes
A delicious breakfast or brunch option, these fluffy pancakes combine the comfort of eggs and potatoes with a hint of savory flavor.
Ingredients:
– 2 large eggs
– 1 large potato, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon butter, melted
– 1/4 cup milk
Instructions:
1. In a bowl, whisk together the eggs, grated potato, flour, and salt until well combined.
2. Add the melted butter and milk to the mixture, stirring until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes for 8-10 pancakes. Serve warm with your favorite toppings, such as butter, jam, or savory sauces.
Smoky Paprika Potato and Egg Hash
Smoky Paprika Potato and Egg Hash Recipe
A hearty breakfast or brunch option that combines the comforting flavors of smoked paprika, crispy potatoes, and fluffy eggs.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup smoky paprika
– 2 tablespoons olive oil
– 6 eggs
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss potatoes with 1 tablespoon olive oil, smoky paprika, salt, and pepper until well coated.
3. Spread potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until golden brown and crispy.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in eggs and cook to desired doneness.
5. Once potatoes are done, remove from oven and let cool slightly. Add cooked eggs on top of potatoes.
6. Serve warm, garnished with chives or parsley if desired.
Cooking Time: 30-35 minutes
Potato and Egg Breakfast Pizza
A twist on traditional pizza, this recipe combines the comfort of a breakfast plate with the ease of a pre-baked crust. Perfect for a quick and satisfying morning meal or brunch.
Ingredients:
– 1 pre-made pizza crust (homemade or store-bought)
– 2 large eggs
– 1 medium potato, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the pizza crust and place on a baking sheet.
3. In a bowl, whisk together eggs and season with salt and pepper.
4. Arrange potato slices on the crust, leaving a small border around edges.
5. Drizzle olive oil over potatoes and add egg mixture on top.
6. Sprinkle shredded mozzarella cheese (if using).
7. Bake for 15-20 minutes or until crust is golden brown and eggs are set.
Cooking Time: 15-20 minutes
Egg and Potato Stuffed Peppers
Egg and Potato Stuffed Peppers Recipe
Satisfy your cravings with this flavorful twist on traditional stuffed peppers, featuring a creamy egg and potato filling.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 2 large potatoes, peeled and diced
– 6 eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the diced potatoes in a little cooking spray or oil until tender.
3. Crack the eggs into a bowl and whisk together. Add cooked potatoes, shredded cheese, salt, and pepper; mix well.
4. Stuff each bell pepper with the egg mixture, filling to the top.
5. Place peppers on a baking sheet lined with parchment paper and bake for 25-30 minutes or until the peppers are tender.
6. Sprinkle chopped parsley on top of each pepper before serving.
Cooking Time: 25-30 minutes
Summary
Get cracking with these 20 delicious egg and potato recipes for every meal! From classic breakfast dishes like scrambled eggs with roasted potatoes to international inspirations such as Spanish tortilla and Indian-style potato and egg curry, there’s something for everyone. Enjoy comforting casseroles, savory salads, and satisfying stir-fries – all featuring the perfect pairing of eggs and spuds. Whether you’re in the mood for a hearty breakfast, a quick lunch, or a satisfying dinner, these recipes will keep your taste buds crackin’!
