Egg and Potato Breakfast Dish
A hearty breakfast dish featuring sautéed potatoes, eggs, and herbs, perfect for a flavorful start to your day.
Ingredients
Main Ingredients
- 5 pieces small to medium potatoes (or 3 if they’re larger)
- 3 pieces eggs large
- 1 small onion (chopped)
- 1 handful fresh parsley (chopped)
Spices and Seasoning
- 1 teaspoon paprika
- Salt & black pepper to taste
- 2 tablespoons all-purpose flour
Cooking Fat
- 1 drizzle vegetable oil (for cooking)
Instructions
Preparation
- Peel and dice the potatoes into small, uniform cubes.
- Finely chop the onion and parsley.
- In a bowl, crack the eggs and add the paprika, salt, black pepper, and flour. Whisk until smooth.
Cooking
- Heat the vegetable oil in a non-stick skillet over medium heat.
- Add the diced potatoes and chopped onions to the pan. Cook until golden and tender, about 5-7 minutes.
- Pour the egg mixture over the cooked potatoes and onions, spreading it evenly.
- Cook undisturbed until the edges start to set, then either cover with a lid or broil for a crispy top.
Serving
- Carefully slide the cooked mixture onto a plate, garnish with parsley, and cut into wedges to serve hot.
Notes
Serve with avocado, fresh fruit, toasted bread, or a dollop of sour cream for added flavor. Leftovers can be refrigerated for up to three days or frozen for up to three months.