Potatoes Eggs And Cheese Food

CHEESY POTATO & EGG SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
• Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
• Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

CRISPY POTATOES WITH CHEESY EGGS

Steps:

• Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
• While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
• In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
• Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

POTATOES AND EGGS

Steps:

• Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
• Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
• Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
• If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
• Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.

POTATO EGG BAKE

Steps:

• Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

EGGS OVER EASY WITH POTATO HASH

Steps:

• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
• When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.