HOW TO MAKE EGGS WITH POTATOES RECIPES

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BAKED CHEDDAR EGGS & POTATOES RECIPE: HOW TO MAKE IT



Baked Cheddar Eggs & Potatoes Recipe: How to Make It 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

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

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, FatContent 23g fat (12g saturated fat), CholesterolContent 461mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

ALOO ANDAY (POTATOES AND SCRAMBLED EGGS) RECIPE - NYT …



Aloo Anday (Potatoes and Scrambled Eggs) Recipe - NYT … image

This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.

Provided by Zainab Shah

Total Time 45 minutes

Yield 4 to 6 servings 

Number Of Ingredients 16

INGREDIENTS 
3 medium red potatoes (1 1/4 pounds)
3 tablespoons ghee or vegetable oil
1 teaspoon garlic paste or finely grated garlic
1/2 teaspoon ginger paste or finely grated ginger, plus silvers for garnish
1 medium Spanish or other sweet onion, finely chopped 
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons Kashmiri red chile powder or other ground red chile
3 green Thai chiles, stemmed and finely chopped 
3 medium plum tomatoes, coarsely chopped
2 teaspoons fine sea salt 
7 large eggs
2 tablespoons chopped cilantro, for garnish 
1 teaspoon garam masala, for garnish 
Chapati, pita, naan or rice, for serving

Steps:

  • Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside. 
  • Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes. 
  • Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes. 
  • Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes. 
  • Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.

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