eggs over potatoes

Name: Eggs Over Potatoes
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tablespoon(s) 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 tablespoon(s) coconut oil; 4 large eggs; 1 dash(es) kosher salt; 1 dash(es) black pepper; 1/2 tablespoon(s) chopped cilantro, optional

(2 RATINGS)

31 Pinches 1 Photo

Kerry Newton

Dallas, TX

Updated on Apr 3, 2011

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

Rate

prep time 5 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

3 tablespoons 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 tablespoon coconut oil
4 large eggs
1 dash kosher salt
1 dash black pepper
1/2 tablespoon chopped cilantro, optional

How To Make eggs over potatoes

Step 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.

Step 2

Add choppped onions and bell pepper to potatoes. Cook and stir until onions, peppers and potatoes are nicely browned.
Step 3

Add salt and pepper to potatoes; toss.
Step 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.
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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