EGG AND POTATO RECIPES RECIPES

Name: Potatoes and Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 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

POTATOES AND EGGS RECIPE - FOOD.COM

Potatoes and Eggs Recipe - Food.com image

Make and share this Potatoes and Eggs recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

Nutrition Facts : Calories 332.8, FatContent 23.1, SaturatedFatContent 5, CholesterolContent 372, SodiumContent 146.6, CarbohydrateContent 17, FiberContent 1.7, SugarContent 2.1, ProteinContent 14.2

EGG AND POTATO SALAD RECIPE | FOOD NETWORK

Egg and Potato Salad Recipe | Food Network image

Provided by Food Network

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup plain yogurt
3 tablespoons tarragon vinegar
Salt and pepper
1/4 cup finely chopped red onion or green onion
1 cup diced celery
1 cup diced red bell pepper (1/4 cup reserved for garnish)
4 hard boiled eggs, chopped
Lettuce leaves
2 pounds all purpose potatoes, peeled and quartered
1/4 cup mayonnaise

Steps:

Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.

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