Egg and Potato Breakfast

Name: Egg and Potato Breakfast
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 750 Grams Potatoes; 1 Red onion; 200 Grams Mushrooms; 4 Medium Eggs; 1 Tablespoon Olive oil; 1 Teaspoon Mixed herbs; Pinch Salt; Pinch Ground Black pepper; 1/4 Teaspoon Paprika; 1/4 Teaspoon Garlic granules

Enjoy a classic combo with our egg and potato breakfast! Simple, tasty, and sure to keep you satisfied.

Published: June 21, 2024 · Modified: June 21, 2024 by Jennifer Ryan

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Egg and Potato Breakfast

Jennifer Ryan

Kickstart your morning with our savory egg and potato breakfast! Hearty, delicious, and perfect to fuel your day.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Brunch

Cuisine British

Servings

Calories 233 kcal

Equipment

Ingredients

750 Grams Potatoes
1 Red onion
200 Grams Mushrooms
4 Medium Eggs
1 Tablespoon Olive oil
1 Teaspoon Mixed herbs
Pinch Salt
Pinch Ground Black pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic granules

Instructions

Preheat the oven to 200°C (fan 180°C).
Chop the potatoes into small cubes.
750 Grams Potatoes
Add the chopped potatoes and red onion to a large casserole dish.
1 Red onion
Drizzle the potatoes and onion with olive oil.
1 Tablespoon Olive oil
Sprinkle the mixed herbs, salt, pepper, paprika, and garlic granules over the potato mixture.
1 Teaspoon Mixed herbs, Pinch Salt, Pinch Ground Black pepper, 1/4 Teaspoon Paprika, 1/4 Teaspoon Garlic granules
Toss everything together well to coat the potatoes evenly.
Bake the potato mixture for 40-45 minutes, or until starting to brown.
After 40-45 minutes, take the casserole dish out of the oven. Add the mushrooms to the dish and stir them into the potatoes.
200 Grams Mushrooms
Return the casserole dish to the oven and bake for an additional 10 minutes, or until the potatoes are browned and tender.
Carefully create four small indentations in the potato mixture using the back of a spoon. Crack an egg into each indentation.
4 Medium Eggs
Bake the dish for another 3-4 minutes, or until the eggs are cooked to your liking. (Runny yolks = 3 minutes, firmer yolks = 4 minutes)
Serve immediately and enjoy!

Notes

Tips and Tricks

You can use any type of potato you like, such as russet, red, or Yukon Gold.
If you don't have mixed herbs, you can combine dried thyme, oregano, and rosemary.
Feel free to add other vegetables to this dish, such as chopped peppers, zucchini, or spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 233kcalCarbohydrates: 38gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 109mgPotassium: 1.053mgFiber: 5gSugar: 4gVitamin A: 262IUVitamin C: 40mgCalcium: 56mgIron: 3mg

Keyword cooked breakfast, egg, egg and chips, egg breakfast, healthy breakfast, potato

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