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Taters and Eggs

March 2, 2018 By Katie 6 Comments

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This classic breakfast potato hash is cheap, easy, and the perfect base recipe.

If you’ve had breakfast with my family, you’ve had Taters and Eggs. This classic breakfast potato hash was a staple in my home growing up, and is still my go-to.

It’s difficult to improve a classic, but after years of experimentation, here are my key takeaways:

  • Fry the potatoes in a mix of oil and butter for the best texture, crisp-level and flavor.
  • Add spices toward the end of the potato cooking process to give the potatoes a little extra something. I usually use smoked paprika, but cumin also works well.
  • Scramble one or two eggs directly into the cooked potatoes over low heat because, why not? This is my dad’s signature and it’s the best. I do this as my last step, right before the fried eggs are ready, so that the scramble doesn’t get over-cooked. It only takes a minute to set.
  • Top it off with some fresh herbs to make it feel lighter and fresher than the carbo load that’s about to happen.

Serve with perfect oven cooked bacon so that you’ve got yet another yolk dipper, and lazy Sunday is complete.

This classic breakfast potato hash is cheap, easy, and the perfect base recipe.
5 from 2 votes
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Taters and Eggs

This classic breakfast potato hash is simple, satisfying and universally loved. It can also easily be customized when you're feeling fancy.

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 2-3 medium potatoes I like Yukon Gold, but any will do. I generally use 1 - 1 1/2 potatoes per person, depending on size.
  • 1 tbsp olive oil
  • 1/2 tbsp butter, plus more as necessary
  • salt
  • pepper
  • 1/2 tsp smoked paprika
  • 3 large eggs
  • fresh herbs as garnish, such as thyme or parsley

Instructions

  1. Dice the potatoes.

  2. In a large skillet (I like cast iron), heat the oil over medium heat and then add the butter. Once melted, add the potatoes. Mix them around to get them nice and coated and then season with salt.

  3. Fry the potatoes for about 15 minutes, stirring occasionally to prevent too much sticking. I like for some crisp to form. Add a bit more butter or oil if the pan dries up.

  4. Once the potatoes are nearly cooked through, season with smoked paprika and pepper to taste, stir to combine the spices, and finish cooking through. Taste and adjust seasoning as necessary.

  5. In a separate non-stick pan, begin to fry two eggs. 

  6. When the fried eggs are almost ready, lower the heat of the potato skillet, and then add the final egg to the potatoes. Lightly scramble the egg with the potatoes until just set.

  7. Top the potatoes with the fried eggs, garnish with fresh herbs, and let the yolk porn ensue.

Recipe Notes

Serve with perfect oven cooked bacon for the complete lazy Sunday brunch.

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Filed Under: Breakfast & Brunch

Previous Post: « Perfect Oven Cooked Bacon
Next Post: Harissa Grilled Chicken »

Reader Interactions

Comments

  1. Janet Maurer

    March 2, 2018 at 6:16 pm

    5 stars
    Perfect breakfast!!!

    Reply
    • Katie

      March 4, 2018 at 11:48 am

      It really is – learned from the best

      Reply
  2. Henry

    March 3, 2018 at 1:26 pm

    5 stars
    My favorite!!!

    Reply
    • Katie

      March 4, 2018 at 11:48 am

      Oh I know it

      Reply
  3. Emma

    March 13, 2018 at 10:31 pm

    Katie, this looks delish!

    Reply
    • Katie

      March 18, 2018 at 5:06 pm

      Thanks Emma – you’re the best! And really is simple and delish 🙂

      Reply

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Welcome to Fillmore Kitchen, the place for deceptively easy, usually healthyish, and sure-to-please recipes and cooking tips.

I'm Katie, and I consider myself a homemaking hacker. I believe that every meal is a celebration, and I put in just enough effort to make each meal feel special, but still achievable for us weekday warriors with limited time and resources.

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