Eggs Over Potatoes

Kerry Newton


Rich and yummy, crispy and runny, flavorful and good for the tummy! ;)


★★★★★ 2 votes

5 Min
15 Min


  • 3 Tbsp
    vegetable oil
  • 2 large
    russet potatoes, peeled and chopped
  • 1/4 small
    white onion, chopped
  • 1/2 medium
    red, yellow or orange bell pepper, chopped
  • 1/2 Tbsp
    coconut oil
  • 4 large
  • 1 dash(es)
    kosher salt
  • 1 dash(es)
    black pepper
  • 1/2 Tbsp
    chopped cilantro, optional

How to Make Eggs Over Potatoes


  1. In a large pan, saute chopped potatoes in hot vegetable oil over medium to medium hight heat until potatoes are soft on the inside and are beginning to brown.
  2. Add choppped onions and bell pepper to potatoes. Cook and stir until onions, peppers and potatoes are nicely browned.
  3. Add salt and pepper to potatoes; toss.
  4. In a seperate, medium sized pan, melt coconut oil, add eggs. Cook eggs to over easy... very easy; making sure yoke is intact. -Or you can poach the egg.
  5. Place the eggs on top of the potatoes. Top with cilantro if you are a fan of it. Serve~ Great with bacon and biscuits or by themselves!

Printable Recipe Card

About Eggs Over Potatoes

Course/Dish: Eggs
Dietary Needs: Vegetarian

Show 2 Comments & Reviews

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