Potatoes and eggs is one of my favorite breakfasts either by itself or rolled up in corn or flour tortillas. It’s filling and quite delicious, and it takes about 20 minutes to make, which makes it mostly a weekend breakfast. Here’s the basic version, but we’ve also added cheese, chopped up meat, bell peppers, mushrooms, and/or jalapeños in the past. Yum!
Use leftover baked potatoes or bake in the microwave for about 10-12 minutes:
4 medium potatoes, about 6 oz. each (Try to get potatoes that are similar in size so they’re done at the same time!)
Meanwhile, chop 1/2 onion and heat oil over medium-high heat in a cast-iron pan, just enough to coat the bottom (1 T.).
When the pan is heated, let the onion start cooking. Peel and chop the potatoes and add to the pan. Sprinkle with any of these:
any of your favorite seasonings
Stir the ingredients briefly to get them coated in oil. Then, let the potatoes and onion cook for at least 5 minutes before stirring them again. It will help them start to brown and get crispy. Continue cooking the potatoes until they are as crispy as you want them (up to about 15 minutes). Push the potatoes to the side and scramble:
Turn off the heat immediately and stir the eggs and potatoes together. Serve hot with ranch and/or hot sauce!
If you want to use other veggies, add them after the first 5 minutes. If using cheese, add it very last and turn off the heat. The cheese will melt nicely without getting too stuck to the bottom of the pan. Just don’t stir it.
As I mentioned before, potatoes and eggs taste great alone or in tortillas. Leftovers also reheat nicely.