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George's Potato and Eggs

A delicious breakfast created by my grandpa. A true family recipe enjoyed by everyone.
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Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 large or 2 medium russet potatoes peeled and sliced about 1/2 inch thick
  • 6 eggs
  • 1 tbsp butter
  • 1/4 cup vegetable oil for frying
  • salt and pepper
  • sprinkle of cheddar cheese optional

Method
 

  1. Place the potatoes in a large bowl and add salt and pepper. Stir to combine.
  2. Heat a large skillet over medium-high heat. Add the vegetable oil and wait for it to start sizzling.
  3. Once sizzling, add the potatoes in an even layer (don't overcrowd the pan; cook the potatoes in batches if needed.) Lower the temperature to medium heat.
  4. Let cook on each side about 1-2 minutes until golden at the bottom. Flip and continue cooking until full cooked and tender.
  5. Move the potatoes to a paper towel-lined plate to drain excess oil.
  6. Drain the oil from the pan and wipe clean.
  7. Crack the eggs into a bowl, add a splash of milk if you like them fluffier, and whisk until smooth.
  8. Melt 1 tbsp of butter in the pan over medium heat. Add the potatoes back to the pan followed by the egg mixture.
  9. Stir gently and cook until the eggs are just set—soft, not dry. Add the cheese at the end if using.
  10. season with salt and pepper to taste

Notes

Serve with: 
  • Bacon or sausage
  • English muffin or toast with butter and jam
  • Fresh fruit like bananas, strawberries and blueberries 
 
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