Breakfast Potatoes and Eggs Combined Recipe- Lets Cook

What are the things that you love to fill your breakfast skillets with? Well, for me, they are – scrambled eggs, cheese, and herbs combined with home fries. I can say proudly they are all my favorite things. The best part, apart from being versatile, these recipes are easy to follow.

Eggs and crispy potatoes are the heavenly combinations ever with very few ingredients, it can make your day when it comes to breakfast. So let us begin to cook this yummy recipe.

Breakfast Potatoes and Eggs Recipe

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Ready In: 30 m
  • 4 servings

Ingredient List

  1. 1 1/2 pounds potatoes, cut into quarters
  2. 2 tbsp butter (you can also use ghee, olive oil, normal cooking oil)
  3. 4 pieces of shallots, ready for frying
  4. table salt and ground pepper, to taste
  5. 3-4 medium eggs
  6. optional garnish: fresh parsley, sliced chives, red pepper flakes

Breakfast Potatoes and Eggs Recipe Directions

  1. Heat up a pan with butter or ghee. Add potatoes and cook them for about 10 minutes. Make sure to stir occasionally to ensure they are evenly cooked.
  2. With the shallots, cook for a few more minutes until everything is golden brown and crisp.  
  3. Season with salt and pepper, stirring evenly.
  4. Hollow out 3-4 spaces in the potatoes with a utensil, each large enough to hold 1 egg. Crack the eggs into these holes.
  5. Put the lid on and continue to cook. After a few minutes, the yolks should be runny and egg whites solid.
  6. Garnish with chives, parsley, red pepper flakes if desired.
  7. Serve immediately.
Breakfast Potatoes and Eggs

More recipes for breakfast potatoes below.

Oven Roasted Breakfast Potatoes Recipe – Simple and Yummy

One-Pan Breakfast Potatoes Recipe – Easy And Quick

Easy Skillet Breakfast Potatoes Recipe – Quick And Satisfying

How To Make Roasted Breakfast Potatoes- Must Try Recipe

How To Make Perfectly Crispy Breakfast Potatoes Recipe

Nutrition Facts For Breakfast Potatoes and Eggs Recipe

Note-Nutritional can be calculated by using 1 tablespoon of extra virgin olive oil, Ghee or Butter.

Scrambled eggs and potatoes recipe

Combo of spicy fried potatoes with traditional scrambled eggs makes a hearty and zesty breakfast dish. It is a quick and simple recipe to prepare at home. Also, it can be made healthier by adding the ingredients of your choice.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Servings: 3-4 servings


  • Potatoes – 2 (scrubbed)
  • Vegetable oil – 4 Tbsp
  • Eggs – 3
  • Salt, and pepper – as per taste
  • Cumin – 1⁄2 teaspoon (grounded)
  • Cilantro – 1⁄2 teaspoon (grounded)
  • Powdered turmeric – 1⁄2 teaspoon
  • Powdered chili – 1⁄2 teaspoon
  • Salt – 1⁄2 teaspoon


  • With the help of the oven, microwave potatoes until they are properly cooked from the inside ( Tip: Poke potatoes with a fork before microwaving, it will make the cooking easier). After this, peel potatoes, however, you can leave them as it is if you prefer them with skin. Lastly, cut them into small pieces ( 1/8 sizes preferably) and keep them aside.
  • Use a skillet to heat 2 Tbsp of oil for scrambling eggs. Include salt with pepper to the eggs as per taste. Keep the egg mixture hot until the potatoes are completely cooked.
  • In another skillet, pour 2 tbsp of oil and let it heat. And salt, cumin, cilantro, and turmeric powder to it. Put potatoes in the prepared spices and cook them until they turn crispy in nature and brown in color.
  • Lastly, serve the warm and delicious spicy potatoes and scrambled eggs.
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Nutritional value

  • Fat: 17.5g
  • Calories: 209
  • Calories
  • Protein: 5.5g
  • Carbohydrate: 8.2g

Boiled potatoes and eggs recipe

Potato and egg salad makes a yummy dish from boiled potatoes and hard-boiled eggs when combined with mayonnaise, dijon mustard, and sun-dried tomatoes. This recipe gives you an excellent combination of protein and carbs which gives your day a right start. The best part is it takes just two steps to prepare this dish.

  • Preparation time: 15 minutes
  • Total time: 30 minutes
  • Servings: 3


  • Boiled potatoes – 400 gm (halved and peeled)
  • Egg – 2 peeled (finely chopped)
  • Mayonnaise – 3 Tbsp
  • Dijon mustard – 1 tsp
  • Black pepper (powdered)- 1 pinch
  • Salt – 1 pinch (powdered)


  • To begin preparing this healthy salad recipe, take a large bowl. Add potatoes (halved and peeled), eggs (finely chopped) along with mayonnaise, dijon mustard to the bowl. Mixture the ingredients well.
  • Spatter salt with black pepper (as per taste) on the top. Mix again to ensure eggs and potatoes are properly covered with spices. Last garnish with coriander and keep the prepared salad in the fridge. Take out after 30 minutes and serve chilled.

Nutritional value

Calories: 140

Fried potatoes and eggs

It’s a simple breakfast with a few hearty and delicious ingredients. The crispy pan potatoes including eggs are a perfect combination. The dish is quick and budgets friendly as well.

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes
  • Servings: 3-4 servings


  • 2 Cups of butter, ghee, or olive oil
  • Fresh potatoes
  • 4 big shallots (peeled and sliced)
  • Sea salt and flavored pepper
  • 3-4 eggs
  • Roughly chopped fresh parsley or sliced chives
  • Red Pepper flakes (optional)


  • Use cast iron pan to cook potatoes in butter for 10 minutes over a high flame. Keep stirring in between and lower the heat if required.
  • Add shallots to the butter cooked potatoes. Cook for another 10 minutes. Shallots must be caramelized and potatoes brown and crispy.
  • Add sea salt and pepper and mix them well.
  • On the back, create 3-4 wells in potatoes with the help of a large spoon. Then, very carefully crack eggs into wells.
  • Keep cooking until the white part of the eggs becomes firm (the yellow part must remain runny).
  • If needed, sprinkle the prepared recipe with parsley or chives and red pepper flakes. Just serve!

Nutritional value

  • Calories: 333.6kcal
  • Carbohydrate: 38.7g
  • Protein: 10.8g
  • Fat: 15.6g

Egg and potato frittata

This great breakfast is delicious and includes cheddar cheese, scallions, and chopped potatoes. It is flavored with cheese and potato frittata on the bottom. It’s perfect for everyday breakfast or lunch, and even to have on the menu when you have to serve the guests.

  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Total time: 25 minutes
  • Servings: 4-5 servings


  • Potatoes – 1/2 lb
  • 2 tbsp Olive oil
  • Salt
  • Paprika dusting (around 1/4 tsp) – optional
  • Scallions – 2 sliced
  • Cheddar cheese – 4 oz (freshly grated)
  • Big eggs – 8
  • Heavy cream – 2 tbsp


  • Preheat the oven to bring it to the temperature of 375 degrees F.
  • Peeling potato skin is optional. Then, cut potatoes with the help of a mandolin.
  • In a non-stick skillet, pour olive oil and arrange potatoes in a single layer.
  • You can add some salt and paprika.
  • Keep the pan on medium flame covering it with a lid. Let the mixture get cooked for 8-10 minutes. ( potatoes must become fork tender)
  • Meanwhile, take another bowl and add cheddar, eggs, scallions, milk, and a little salt to it. Whisk all the ingredients until the mixture turns forthy.
  • When potatoes are completely cooked, pour the egg mixture over them.
  • Keep the skillet in the oven for 15-18 minutes till the frittata is cooked.
  • Ensure that on jiggling the pan, there is no visible liquid egg.
  • Your dish is now ready to serve.
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Nutritional value

  • Calories: 390kcal
  • Fat: 29g
  • Protein: 21g
  • Carbohydrate: 12g

Egg potato recipe Indian

Indian Egg potato recipe is a simple and easy recipe and can be served with rice or chapati. You can either make it without curry or with gravy. Also, you can use different flavors such as Kasuri methi for taste.

  • Preparation time: 25 minutes
  • Cooking time: 30 minutes
  • Total time: 55 servings
  • Servings: 2 servings


  • Vegetable oil (divided) – 3 tablespoons
  • Onions – 2 (sliced and quartered)
  • Tomatoes – 3 (sliced into pieces)
  • Tiny green chili peppers – 2
  • Garlic paste – 2 teaspoons
  • Coriander – 2 teaspoons (ground)
  • Ginger paste – 2 teaspoons
  • Cumin – 1 teaspoon (ground)
  • 1 teaspoon of garam masala
  • Turmeric – 1⁄2 teaspoon (ground)
  • Cayenne pepper – 1⁄2 teaspoon ( or as per taste)
  • Salt – as per taste
  • Water – 2 cups
  • 1 large potato – baked, peeled, and sliced into cubes of 1 inch
  • 6 hard-cooked, quartered eggs
  • 2 teaspoons of fresh cilantro, chopped (Optional)


  • Keep the skillet on medium flame and add 1 tbsp oil to it.
  • Now add onions and stir it for 5 minutes until they turn little brown and soft.
  • Keep cooking onions on low heat until it turns golden and soft for around 10 minutes.
  • Once the onions are cooked, remove the pan and take-out onions.
  • To make the paste, grind green chilies, onions, and tomatoes in the mixer.
  • In a skillet, on medium flame, heat the 2 tbsp of oil. Carefully add the onion mixture (as it may spatter). Keep cooking and stirring for 2 minutes. Combine garlic paste, ginger paste, cilantro, cumin, garam masala, turmeric, cinnamon, and cayenne pepper.
  • Cook it for more than 5 minutes and keep stirring until the mixture starts leaving oil.
  • Fill the skillet with water and bring the sauce to a boil. Add the potato cubes. Stir in the eggs gently. Reduce the heat to low and cook until the sauce is slightly thickened ( it may take around 10 minutes). Remove the dish from the heat. Garnish with cilantro and then serve.

Nutritional value

  • Calories: 671 kcal
  • Fat: 38.5g
  • Protein: 26.7g
  • Carbo: 56.3g

Healthy egg and potato breakfast

How about a healthy breakfast bowl that includes eggs and roasted potatoes with Pico de Gallo? Surely, you are in for a yummy and gluten-free breakfast treat with this recipe.

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes
  • Servings: 4 servings


  • Garlic herb oven-ready potatoes – 1 packet
  • Olive oil – 2 tablespoons
  • 8 big eggs
  • 1⁄4 cup of cheese shredded
  • Store-bought salsa
  • Thinly sliced 1 avocado
  • scallions (optional)
  • Salt and pepper – as per taste


  • Remove the plastic film from the oven ready packet. Put oil, half of the seasoning pack and mix added ingredients with potatoes. Without covering roast the potatoes in the oven. It may take around 30 minutes.
  • Till the time potatoes are getting roasted. In another medium-sized bowl, you can prepare Pico de Gallo.
  • Start making the cheesy eggs 5 minutes before potatoes are cooked. To begin, add eggs, salt, pepper, and 1 tbsp water in a bowl and mix them well.
  • Over medium flame, pre-heat a medium skillet and spray with a cooking spray. Add prepared egg mixture to the skillet and cook them on medium heat for 2-3 minutes. Also, keep stirring frequently in between. Sprinkle with cheese when the eggs are finished; remove from the gas.
  • While assembling divide the roasted potatoes into four bowls. Then equal parts of cheesy eggs, Pico de Gallo, and sliced avocado in each bowl. If you like, use scallions for garnishing.
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Nutritional value

  • Fat: 26g
  • Protein: 18g
  • Calories: 414 kcal
  • Carbohydrate: 26g

Potato egg omelet

It is another breakfast with basic ingredients such as potatoes and eggs. This recipe is quick and straightforward to prepare. The dish is not only tasty but also liked by many fitness lovers.

  • Total time: 25 minutes
  • Servings: 3


  • 3 strips of Bacon – 3 strips (diced)
  • Potatoes – 2 cups (peeled and diced)
  • Medium-sized onion – 1 (chopped)
  • Eggs – 3 (lightly beaten)
  • Salt and pepper – as per taste
  • Cheddar cheese – 1/2 cup (shredded)


  • Use a skillet to cook bacon till it turns crispy. Drain the bacon and reserve the drippings for later use.
  • Use bacon drippings to cook the potatoes and onion until they become tender. Keep stirring regularly. Add salt, pepper, and eggs; blend them gently. Cover the mixture and cook over medium flame until the egg is fully set.
  • Then spread cheese on it.
  • After removing from the heat, cover the skillet with a lid. Then, let it rest until the cheese is melted completed. When the cheese is completely melted, sprinkle bacon on top. Run a knife carefully around the edge prepared omelet to loosen it from the skillet; transfer it to a serving dish. Slice into wedges.

Nutritional value

  • Calories: 277 kcal
  • Fat: 14g
  • Protein: 15g
  • Carbohydrate: 24g

Potatoes and eggs recipe Italian

Potato frittata is one of the most popular Italian recipes that both children and adults enjoy. Check out the recipe to make the perfect potato frittata easily at home.

  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Total time: 30 mins
  • Servings: 4-6 servings


  • Medium size potatoes
  • Six Eggs
  • Finely chopped parsley
  • 3 tablespoons olive oil
  • Parmesan Cheese or Grana Padano, (optional)
  • Sea salt
  • Black pepper


  • Remove the potatoes’ skin and then cut them into small pieces.
  • In a pot, add potatoes and add salt to it. Leave potatoes for boiling. It may take around 5-8 minutes until they become soft.
  • On the other side, in a bowl whisk the eggs. Add salt, chopped parsley, pepper and beat them properly.
  • Drain the potatoes well and add them with eggs to the dish. Add some cheese and mix all the items properly.
  • Keep a pan on medium flame and put oil into it for heating. Add layers to the frittata, making sure the potatoes are spread equally over the bottom of the pan.
  • Encase the pan with a lid and leave it to cook for around 10 minutes. Also, keep shaking the pan frequently. When you pull frittata from the bottom easily, it is ready to transform. Be careful while turning the frittata and you need a plate of the same size to flip it.
  • Cook for a further 5-7 min from the other side, without the lid this time.
  • Once the frittata is cooked properly, you can take it out and serve.
  • You can keep the leftover in the fridge for up to 2 days. Also, ensure to store it in an airtight jar.

Nutritional value

  • Calories: 232 kcal
  • Protein: 11g
  • Fat: 14g
  • Carbohydrate: 15g

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Breakfast Potatoes and Eggs