Eggs Over Potatoes

Kerry Newton


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


★★★★★ 2 votes

5 Min
15 Min


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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


  • 1In 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.
  • 2Add choppped onions and bell pepper to potatoes. Cook and stir until onions, peppers and potatoes are nicely browned.
  • 3Add salt and pepper to potatoes; toss.
  • 4In 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.
  • 5Place 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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