🥔 Potatoes with Eggs (Crispy & Creamy)

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Introduction

Few dishes are as comforting and satisfying as golden, crispy potatoes paired with rich, creamy eggs. This simple yet indulgent recipe combines the crisp texture of pan-fried potatoes with the velvety smoothness of softly cooked eggs — perfect for breakfast, brunch, or even a quick dinner. With just a handful of ingredients, you can turn your kitchen into a diner-worthy breakfast spot in under 30 minutes.

Ingredients

(Serves 2–3)

• 3 medium potatoes, peeled and diced into small cubes
• 3 tbsp olive oil or butter (or a mix)
• Salt and freshly ground black pepper, to taste
• ½ tsp paprika (optional, for flavor)
• 4 large eggs
• 2 tbsp milk or cream (optional, for creamier eggs)
• 1 tbsp chopped fresh herbs (parsley, chives, or dill)

Instructions

1. Prep the potatoes
   
   • Rinse diced potatoes in cold water to remove excess starch, then pat completely dry with a clean towel.
2. Crisp the potatoes
   
   • Heat olive oil/butter in a large nonstick skillet over medium heat.
   • Add potatoes, season with salt, pepper, and paprika (if using).
   • Cook for 12–15 minutes, stirring occasionally, until potatoes are golden brown and crispy on all sides.
3. Scramble or fry the eggs (choose your style)
   
   • For scrambled eggs: In a bowl, whisk eggs with milk/cream, salt, and pepper. Push potatoes to one side of the skillet, pour eggs into the empty space, and cook gently, stirring until soft and creamy.
   • For fried eggs: Once potatoes are crisp, crack eggs directly into the skillet, season, and cook until the whites are set and yolks are done to your liking.
4. Serve hot
   
   • Sprinkle with fresh herbs, add extra seasoning if needed, and serve immediately.

Pro Tips for Perfect Potatoes & Eggs

• Dry potatoes well — moisture prevents crisping.
• Use a wide pan to give potatoes space to brown evenly.
• Add onions or bell peppers for extra flavor and color.
• Cheese lovers: Sprinkle shredded cheddar or feta over the eggs before serving.