If you’re looking for a quick, tasty, and wholesome meal that combines everyday ingredients with big flavor, this egg and potato fusion recipe is just the thing. Whether it’s breakfast, lunch, or a light dinner, this dish offers the perfect balance of protein and carbs to keep you full and energized. With minimal preparation and maximum taste, this egg and potato mix is not only satisfying but also incredibly versatile. You can enjoy it on its own, pair it with toast or salad, or even roll it into a wrap for a portable meal. Simple, comforting, and full of texture, this recipe brings out the best of both eggs and potatoes in one hearty skillet.
Ingredients
- 3 large eggs
- 2 medium-sized potatoes
- 1 medium onion (optional for extra flavor)
- 2 tablespoons oil (vegetable or olive oil)
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon paprika (optional)
- Fresh coriander or parsley for garnish (optional)
- 1 tablespoon butter (optional for added richness)
Instructions
- Prepare the potatoes
Start by peeling the potatoes and cutting them into small cubes. You can also leave the skin on if you prefer a more rustic texture. Rinse the diced potatoes in cold water to remove excess starch. This helps them become crispy when cooked. - Parboil or microwave the potatoes
To speed up the cooking process, you can either parboil the potato cubes in lightly salted water for 5–6 minutes or microwave them with a splash of water for 3–4 minutes until just tender but not mushy. Drain and set aside. - Heat the oil in a pan
Place a non-stick or cast iron pan on medium heat and add 2 tablespoons of oil. Once the oil is hot, add the potatoes and spread them out evenly in the pan. Let them cook undisturbed for a couple of minutes to get a golden brown crust. - Add onions (if using)
If you’re using onions, add finely chopped onion at this stage and sauté with the potatoes until translucent and lightly caramelized. This adds a sweet and savory depth to the dish. - Season the mixture
Sprinkle salt, pepper, and paprika (if using) over the potatoes and stir well to ensure even coating. Adjust the seasoning to taste. Continue to cook for a few more minutes until the potatoes are fully cooked and crispy on the outside. - Crack and beat the eggs
In a separate bowl, crack the three eggs and beat them well with a pinch of salt. You can also add a tablespoon of milk or cream for a fluffier texture if desired. - Add eggs to the pan
Reduce the heat to low-medium. Push the potatoes slightly to create some space in the pan, then pour the beaten eggs over them. Let the eggs sit for a few seconds to start setting before gently stirring with a spatula. Cook slowly, stirring occasionally, until the eggs are fully cooked but still moist and soft. - Finish with butter and herbs
Once the eggs are cooked through, you can stir in a tablespoon of butter for a rich, creamy finish. Garnish with freshly chopped parsley or coriander to add color and a hint of freshness. - Serve hot
Serve your egg and potato fusion hot straight from the pan. It pairs well with fresh bread, toast, or even rice. You can also serve it as a filling in wraps or sandwiches for a more portable version.
This simple yet satisfying recipe is a great way to turn humble kitchen staples into a hearty and flavorful meal. Perfect for busy mornings or lazy evenings, this dish proves that you don’t need fancy ingredients to enjoy something truly delicious.