5 from 15 votes
3 Potatoes 3 Eggs Recipe
This potato and egg casserole layers shredded russet potatoes with a seasoned egg mixture, mozzarella cheese, and herbs, cooked to a golden pancake with crispy edges and a tender center. The grated potatoes are soaked and well drained to remove moisture, preventing sogginess while ensuring a crisp texture. It's a hearty dish that serves as breakfast or a light meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
slices
Calories:
152 kcal
Course:
Side Dish, Main Course, Breakfast, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 slices
Amount Per Serving
Calories 152
% 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.