EGGS AND POTATOES SKILLET 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, BACON AND POTATO SKILLET RECIPE - FOOD.COM

Egg, Bacon and Potato Skillet Recipe - Food.com image

This is a great recipe to use up any leftover cooked potatoes, the cooked potatoes must be very cold before using in this recipes, so cook your potatoes up to 2 days in advance, and refrigerate. A 12-inch cast-iron skillet is best for this. Prep time does not include boiling the potatoes or cooking bacon. I like to add in some finely chopped and seeded jalapenos and use Cajun seasoning in, but that is only optional, adjust the seasoned salt or white salt and black pepper to taste.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter (more if needed)
6 medium potatoes (cooked and finely diced about 1/2-inch)
1 large onion, chopped
1 small green bell pepper, seeded and chopped (optional)
6 slices cooked bacon (crumbled, can use more or less)
2 teaspoons seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
1/2 teaspoon black pepper (or to taste)
8 large eggs or 9 extra large eggs
2 -3 tablespoons whipping cream or 2 -3 tablespoons 18% table cream
1/2 cup grated old cheddar cheese (or to taste)

Steps:

Whisk the eggs with whipping cream together, then season with seasoned salt and black pepper; set aside.
Melt butter in a 12-inch cast-iron skillet over medium heat; add in cooked cold diced potatoes and cook tossing gently with a spatula until well browned and semi-crispy.
Add in onions, green pepper and crumbled cooked bacon to the skillet; cook 1 minute (adding in more butter if needed.
Pour the egg mixture on top, tipping the skillet so egg is distributed to the edges.
When the eggs are set cut into squares and turn to brown.
Sprinkle the shredded cheddar cheeseon top; cover and allow the cheese to melt.
Delicious!

Nutrition Facts : Calories 445.6, FatContent 23.4, SaturatedFatContent 11.6, CholesterolContent 329.5, SodiumContent 416.4, CarbohydrateContent 40.8, FiberContent 5.1, SugarContent 3.3, ProteinContent 18.8

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POTATOES AND EGGS RECIPE - FOOD.COM

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