3 Potatoes 3 Eggs Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 slices
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Calories
152 kcal
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Course
Side Dish, Main Course, Breakfast, Appetizer
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Cuisine
American
3 Potatoes 3 Eggs Recipe
Description
3 Potatoes 3 Eggs Recipe involves shredding russet potatoes, soaking them in cold water to reduce starch and moisture, then draining well before cooking. The eggs are whisked with fresh parsley, optional marjoram, salt, and pepper. A mix of vegetable oil and butter is heated in a skillet, then half the potatoes are spread evenly, sprinkled with salt and pepper, and topped with the egg mixture.
Slices of mozzarella cheese are arranged over this layer before adding the remaining potatoes. The casserole cooks covered for several minutes before being flipped using a plate to brown the other side to golden perfection. The result is a dish with crisp edges and melted cheese throughout.
For best results, use nonstick cookware and medium-low heat to cook evenly without burning. Store-bought hash browns can be used to save time. If the casserole breaks upon flipping, continue cooking and stir occasionally without concern.
Ingredients
- 3 russet potatoes shredded, large
- 3 egg large
- 2 tablespoons butter salted
- 6-8 lices mozzarella cheese any cheese will work
- 1 tablespoon vegetable oil
- 1 tablespoon parsley chopped
- 1 tablespoon marjoram optional, chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Start by peeling and rinsing the potatoes, after that using a vegetable grater shred them in a large bowl.
- Cover them with cold water to soak for about 10-30 minutes.
- In the meantime, add the eggs to a medium bowl and whisk in chopped parsley, marjoram, salt, and black pepper.
- Next, using a large strainer drain the potatoes
- After, add some vegetable oil to a deep skillet and melt the butter.
- Spread half of the shredded potatoes on the bottom of the pan, in one even layer. Sprinkle salt and pepper on top.
- Now, pour the egg mixture on top. Let it cook for 5-7 minutes.
- Arrange the sliced cheese on top of the potato and egg mixture. Then, add the rest of the shredded potatoes in an even layer. Fry for another 5 minutes, covered.
- Use a large plate to place it on top of the pan to flip the egg pancake over and slide it back into the pan.
- Cook the other side until it is golden brown. If needed add more butter.
- Lastly, remove it from the heat and slide it onto a serving platter. Slice and serve it warm with a dipping sauce.
Notes
- Soak shredded potatoes in cold water, then drain and squeeze out excess moisture before cooking to achieve crispiness.
- Using nonstick pans helps prevent sticking and aids in flipping the casserole.
- Cook over medium-low heat and set a timer to avoid opening the lid too soon.
- Store-bought hash browns can be used as a quick substitute for shredding potatoes.
- If the casserole falls apart when flipping, continue cooking and stir occasionally without worry.
- For more melty cheese, shredded mozzarella is preferable to slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 92mg | 31% |
| Sodium | 75mg | 3% |
| Potassium | 485mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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