Pan-Fried Potatoes with Eggs and Bell Peppers: A budget-friendly, flavorful breakfast dish combining crispy potatoes, tender bell peppers, and perfectly cooked eggs for a satisfying start to your day
Slice the potatoes into 1/4 inch thick slices and dice the bell peppers into small pieces.
Add oil to a saute pan on medium-high heat and pan fry the potato slices on each side for about 2 to 3 minutes until they are tender and golden brown. Then remove it from the pan and saute the bell peppers until they soften.
Then, crack two eggs into the pan and lower the heat to medium. Cook the eggs for about 2 minutes then flip them over. Cook until the egg whites set.
Serve eggs on top of the potato slices and garnish with the bell peppers.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Breakfast Pan-Fried Potatoes and Eggs
Equipment
Ingredients
Instructions
Notes
Nutrition