Breakfast Eggs & Potatoes

This egg & potatoes recipe is perfect for hosting a brunch or even just as a weekend breakfast for the family! Made with some basic ingredients, it can be whipped up anytime, and is absolutely delicious and hearty. It’s a favorite breakfast meal in my home so I make it pretty regularly now, and it never disappoints!

Tips and Tricks:

1. Use a nonstick sauté pan with lid. The nonstick is important here as it will prevent sticking during the cooking process.
2. If you like extra heat in your food, feel free to add more jalapeño or even leave the seeds in!
3. If you are a big fan of bacon, you can sprinkle some chopped, cooked bacon on top prior to serving.
4. Avoid over-stirring while the potatoes are being cooked to allow the potatoes to sit on the pan and get that nice, crispy and brown crust.
5. The garlic mayo sauce, while optional, really enhances the flavors of the dish.

Breakfast Eggs & Potatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving: 3-4 people

Main Ingredients:

• 4 – 5 large potatoes
• 1/2 medium red onion
• 1 medium tomato
• 1 jalapeño, seeded
• 3 garlic cloves
• 2 tbsp canola oil
• 1/4 cup water
• 5 – 6 eggs
• 1 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• finely chopped parsley (optional)

For the garlic mayo sauce (optional):

• 1 tsp garlic powder
• 1/4 cup TABASCO® (or your choice of hot sauce)
• 1/4 cup Mayonnaise
  
  

Instructions:

1. Finely chop half of the onion, jalapeño, garlic, and tomato.
2. Cut the potatoes into small uniform pieces, about an inch thick, with skin on.
3. Add the oil and chopped onion into a nonstick sauté pan and caramelize the onion for about 5 minutes over medium high heat.
4. Stir in the garlic, then chopped potatoes, jalapeño, and tomato into the pan.
5. Stir in the salt and pepper and lower the heat to medium.
6. Add water and cover the pan with lid. Cook covered for about 10 minutes.
7. Meanwhile, prepare the garlic mayo sauce by whipping together the garlic powder, hot sauce, and mayo in a medium bowl. Set the sauce aside for the end.
8. After about 10 minutes, lift the lid and check the potatoes to ensure they are about 75% cooked (pieces should be firm but will break apart with ease using a spoon). If not, give an additional couple of minutes.
9. The mixture should still be moist enough to not be stuck to the bottom of the pan. If not, add in a splash of water if needed to avoid burning when the eggs are being cooked.
10. Create 5 or 6 wells in the mixture (depending on the number of eggs being added) to expose the bottom of the pan by pushing around the mixture in the pan.
11. Crack open an egg and carefully pour into one of the gaps in the mixture. Repeat for the remaining eggs. Sprinkle the top of each egg with a dash of salt and pepper and cover pan with lid.
12. Cook on low to medium heat for another 5-7 minutes, or until the eggs are cooked through (until the yolk is cooked to the desired runniness).
13. Top with chopped parsley and serve immediately, with some drizzled garlic mayo sauce.