Ingredients for Potatoes And Eggs
- Olive Oil
- Baking Potatoes
- 1/2 medium onion, thinly sliced
- Salt And Pepper
- 4 large eggs
- Pecorino Romano Cheese
- Fresh Italian Parsley
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How to Make Potatoes And Eggs
- Heat 1 tablespoon of olive oil in a large ovenproof or cast iron skillet over medium heat.
- Add 1 pound of diced potatoes (about 2 medium) to the skillet and cook, stirring occasionally, until tender and golden brown, about 8-10 minutes.
- Add 1/2 medium onion, thinly sliced, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Continue cooking until the onion is translucent, about 3-4 minutes.
- Meanwhile, in a large bowl, whisk together 4 large eggs, 1/4 cup grated cheddar cheese (or cheese of your choice), 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and a pinch of black pepper.
- Pour the egg mixture evenly over the potatoes and onions in the skillet.
- Cook, gently moving the mixture with a rubber spatula to allow some of the liquid from the top to reach the bottom, until the bottom is set and beginning to brown and the top is still loose, about 2-3 minutes.
- If desired, for a crispier top, place the skillet under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Alternatively, carefully flip the hash using a large spatula or by sliding it onto a plate and inverting it back into the pan. Cook for another 2-3 minutes until the eggs are fully set.
- Remove from heat, let cool slightly, then cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
25g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Breakfast Lunch Eggs Dairy Potatoes Vegetables American Easy Beginner Cook Holiday Event Vegetarian Dietary Gluten Free Comfort Food Inexpensive Northeastern United States Free Of Something Brunch Taste Mood Savory Number Of Servings
