Cheesy Potatoes and Eggs
Potatoes and eggs are a simple family favorite, usually made with fried potatoes, but this morning I found a way to put the leftover mashed potatoes to good use. I found the green onions in the fridge but you can certainly leave them out. And the cheese is good but certainly not necessary. Experiment and throw in whatever you have on hand.
There’s really no need to measure a thing. What I made here was plenty for four of us, perfect for a Sunday morning breakfast.
- Mashed Potatoes
- Cheddar Cheese
- Green Onions (optional)
Grate the cheese and slice the onions.
In a large non-stick skillet, heat the butter over medium heat. Add the onions and cook for a few minutes, until they soften and begin to brown.
Add the potatoes and continue cooking, letting the underside of the potatoes brown a bit.
Stir or turn the potatoes and continue cooking until they’re a little more browned and completely heated through.
Reduce the heat and break the eggs over the top of the potatoes.
Poke the yolks and gently stir the eggs around the potatoes. Continue cooking, stirring only a little, until the eggs are almost done to your liking.
When the eggs just about done, add the cheese.
Stir it all together just until it’s well-blended and the cheese gets gooey.
Serve immediately and enjoy!