Rustic Potatoes and Eggs with Green Onions
Rustic Potatoes and Eggs with Green Onions is a hearty, simple, and comforting dish — a classic in many Mediterranean kitchens.
Time and Yield
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
3 medium potatoes (Yukon Gold or red potatoes work best), diced into ½-inch cubes
3 tablespoons olive oil (or avocado oil)
4 large eggs
4 green onions (scallions), sliced thinly
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Optional: ¼ teaspoon smoked paprika or crushed red pepper flakes (for flavor boost)
Fresh herbs like parsley or dill (for garnish)
Instructions
1. Prepare the Potatoes:
Wash and dice the potatoes into small cubes (no need to peel unless you prefer).
Pat the diced potatoes dry with a paper towel to help them crisp better.
2. Fry the Potatoes:
Heat the olive oil in a large nonstick or cast-iron skillet over medium heat.
Add the potatoes in a single layer.
Sprinkle with salt and pepper.
Cook, stirring occasionally, for about 15–18 minutes, until the potatoes are golden brown and tender inside.
(If they brown too fast but stay hard inside, lower the heat a little.)
3. Add the Green Onions:
When the potatoes are almost done, toss in the sliced green onions.
Sauté together for 1–2 minutes until fragrant and just softened.
4. Add the Eggs:
Push the potatoes to the side of the skillet.
Crack the eggs directly into the pan (or you can beat them first in a bowl if you prefer scrambled style).
Gently scramble them, or let them cook sunny-side-up style right next to the potatoes.
Once eggs are cooked to your liking, stir everything together for a rustic mix.
5. Serve:
Taste and adjust seasoning.
Garnish with extra green onions or fresh herbs.
Serve hot with toast, pita, or a fresh salad!
Notes & Tips
Best potatoes: Waxy varieties like Yukon Gold hold their shape better after frying.
Crispier potatoes: Let them sit undisturbed for a few minutes at a time while cooking to get better browning.
Healthier version: Use just 1–2 tablespoons of oil and a nonstick pan if you want to reduce calories.
Add-ins: Try adding crumbled feta, sun-dried tomatoes, or chopped spinach for extra Mediterranean flair.
Egg styles:
Soft scramble = creamier, luxurious texture.
Sunny-side up = prettier presentation with runny yolk.
Frequently asked questions FAQs
Q: Can I roast the potatoes instead of frying?
A: Absolutely. You can roast diced potatoes at 425°F (220°C) for 20–25 minutes, then mix them with the sauteed green onions and eggs.
Q: Can I make this ahead?
A: Best eaten fresh, but you can pre-cook the potatoes and reheat them quickly before adding eggs.
Q: What other herbs go well here?
A: Parsley, chives, dill, or even a little fresh thyme would taste amazing.
Q: How can I add more protein?
A: Serve with some Greek yogurt on the side, or top with a few slices of grilled chicken or smoked salmon.
Nutritional Value
Calories: 219
Protein: 11g
Fat: 18g
Carbohydrates: 26g
Fiber: 3g
Sugar: 2g
Vitamin A: 8% DV
Vitamin C: 15% DV
Calcium: 6% DV
Iron: 10% DV