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3 Potatoes 3 Eggs Recipe

My 3 Potatoes 3 Eggs recipe is extremely easy, fast, and totally inexpensive. If you have some potatoes, eggs, cheese, and a few seasonings, you can serve this for dinner tonight. With a tender filling, melted cheese, and tasty herbs, your whole family will love it and so will you! It also makes a delicious breakfast casserole.

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 large russet potatoes shredded
  • 3 large eggs
  • 2 tablespoons salted butter
  • 6-8 slices mozzarella cheese any cheese will work
  • 1 tablespoon vegetable oil
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped marjoram optional
  • Kosher salt and ground black pepper to taste

Instructions

    Cup of Yum
  1. Start by peeling and rinsing the potatoes, after that using a vegetable grater shred them in a large bowl.
  2. Cover them with cold water to soak for about 10-30 minutes.
  3. In the meantime, add the eggs to a medium bowl and whisk in chopped parsley, marjoram, salt, and black pepper.
  4. Next, using a large strainer drain the potatoes
  5. After, add some vegetable oil to a deep skillet and melt the butter.
  6. Spread half of the shredded potatoes on the bottom of the pan, in one even layer. Sprinkle salt and pepper on top.
  7. Now, pour the egg mixture on top. Let it cook for 5-7 minutes.
  8. 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.
  9. 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.
  10. Cook the other side until it is golden brown. If needed add more butter.
  11. Lastly, remove it from the heat and slide it onto a serving platter. Slice and serve it warm with a dipping sauce.

Notes

  • My best expert tip for making this potato and egg casserole is to make sure you soak the grated potatoes in water, then drain and squeeze out as much liquid as you can before cooking. This step keeps the casserole from turning soggy and helps the potatoes crisp up great in the pan.
  • To shorten preparation time, use store bought hash browns instead of shredding your own.
  • Did your casserole fall apart when you flipped it? That is okay. Just continue to cook it, stirring occasionally, and you do not have to worry about slicing.
  • I always go for nonstick when making this recipe so nothing sticks and flipping it is a breeze. It also helps give those crispy edges without extra oil.
  • I try to grate the potatoes right before I start cooking to keep them from browning. If I do them earlier, I soak them in water and drain well.
  • Cooking over medium-low heat helps the potatoes cook through without burning the outside. I set a timer so I don’t lift the lid too early.
  • I like using shredded mozzarella instead of slices when I want that melty cheese in every bite.

Nutrition Information

Calories 152kcal (8%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 92mg (31%) Sodium 75mg (3%) Potassium 485mg (14%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 324IU (6%) Vitamin C 7mg (8%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6slices

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.