Potatoes, Eggs, and Cheese – a delicious recipe with russet potatoes, butter, onion, eggs, salt, American cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place potatoes into a large pot and cover with salted water; bring to a boil.
2
Reduce heat to medium-low and simmer until tender, about 20 minutes.
3
Drain.
4
Slice potatoes when cool enough to handle.
5
Melt 2 tablespoons butter in a large skillet over medium heat; cook and stir onion in hot butter until slightly browned, about 10 minutes.
6
Melt remaining 2 tablespoons butter in skillet; add sliced potatoes.
7
Continue cooking until potatoes begin to brown, about 10 more minutes; stir often.
8
Beat eggs in a bowl; pour beaten eggs over potatoes and let cook until egg begins to firm on the bottom, about 5 minutes.
9
Carefully work a spatula underneath the eggs and potatoes and flip.
10
Cook until eggs are firm and set throughout, 3 to 5 more minutes.
11
Season with salt and black pepper.
12
Lay American cheese slices over egg-potato mixture and let melt before serving.
640
kcal
Calories
44
g
Fat
25
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 russet potatoes, peeled, 1/4 cup butter, divided, 1/2 large onion, diced, 8 eggs, and more.
Yes, Potatoes, Eggs, and Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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