Herbed Potatoes and Eggs
Prep time
Cook time
Total time
Potatoes and eggs go hand in hand for almost any breakfast dish, but it's not very often you see these ingredients prepared this way. The smooth texture and flavor of the boiled eggs and potatoes are livened by fresh herbs.
Recipe type: Breakfast
Serves: 6 cups
Ingredients
- 2 large potatoes
- 4 large eggs, at room temperature
- 1 tsp. salt
- [1/2] tsp. ground black pepper
- 2 TB. fresh parsley, chopped
- 2 whole green onions, finely chopped
Instructions
- In a large saucepan, add potatoes along with enough water to cover potatoes by 1 inch. Set over medium heat, bring to a simmer, and cook for 25 minutes.
- Pour off water, and set potatoes aside to slightly cool.
- Add eggs to a medium saucepan, pour in enough water to cover eggs, and set over medium heat. Bring to a boil, cook for 2 minutes, and remove from heat. Cover, and set aside for 15 minutes.
- Remove eggs, place in a bowl of cold water, and let sit for 10 minutes.
- Peel potatoes and eggs, and place in a large bowl. Season with salt and black pepper, and mash using a potato masher for about 1 minute or until the texture resembles medium chunks.
- Add parsley and green onions, and toss well.
- Serve warm with pita bread and Greek yogurt.
Notes
Tasty Tip
If you don't like parsley or green onions, you can use fresh thyme or chives instead.
If you don't like parsley or green onions, you can use fresh thyme or chives instead.
Nutrition Information
Serving size: 1 cup Calories: 136 Saturated fat: 1g Carbohydrates: 21g Sodium: 441mg Fiber: 2g Protein: 6g Cholesterol: 141mg