Country Potatoes and Eggs

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 428kcal

Ingredients

  • 2 cups Potatoes diced small
  • 1 slice Bacon chopped small (optional)
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Scallions minced
  • 8 Eggs beaten
  • 2 slices Sourdough bread toasted then cut in half (or bread of your choice)
  • 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil on high heat. Add the potatoes, turn down the heat to a simmer, cook until tender, about 5 - 6 minutes. A fork easily slides in and out. Then drain well.
  • Add the bacon (if using) to a non-stick pan over medium heat. Render the bacon until it's about 3/4 of the way cooked. Then add half of the oil, along with the potatoes and scallions. Lower the heat as needed to slowly cook to a nice golden brown color on the potatoes. Season with salt and pepper to taste.
  • Heat a non-stick pan on medium heat. Once hot, add the remaining oil. Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Serve the potatoes with eggs, toast, and grapes.

Nutrition

Calories: 428kcal | Carbohydrates: 32g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 786mg | Potassium: 332mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1054IU | Vitamin C: 44mg | Calcium: 156mg | Iron: 4mg

Country Potatoes and Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 428 kcal

Ingredients
 
 

  • 2 cups Potatoes diced small
  • 1 slice Bacon chopped small (optional)
  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Scallions minced
  • 8 Eggs beaten
  • 2 slices Sourdough bread toasted then cut in half (or bread of your choice)
  • 1.5 cups Grapes (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Bring a pot of salted water to a boil on high heat. Add the potatoes, turn down the heat to a simmer, cook until tender, about 5 - 6 minutes. A fork easily slides in and out. Then drain well.
  • Add the bacon (if using) to a non-stick pan over medium heat. Render the bacon until it's about 3/4 of the way cooked. Then add half of the oil, along with the potatoes and scallions. Lower the heat as needed to slowly cook to a nice golden brown color on the potatoes. Season with salt and pepper to taste.
  • Heat a non-stick pan on medium heat. Once hot, add the remaining oil. Add the eggs into the pan. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from cooking too quickly and overcooking or drying out). Remove the pan from the heat while the eggs are still moist.  Season with salt and pepper to taste. 
  • Serve the potatoes with eggs, toast, and grapes.

Nutrition

Calories: 428kcalCarbohydrates: 32gProtein: 22gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 357mgSodium: 786mgPotassium: 332mgFiber: 4gSugar: 8gVitamin A: 1054IUVitamin C: 44mgCalcium: 156mgIron: 4mg
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