Herbed Potatoes and Eggs


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.

Nutritional info
per serving

Calories 136
Saturated fat 1g
Carbohydrates 21g
Sodium 441mg
Fiber 2g
Protein 6g
Cholesterol 141mg

Herbed Potatoes and Eggs

6 cups
Prep time: Cook time: Total time:


  • 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


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.

Tasty Tip
If you don't like parsley or green onions, you can use fresh thyme or chives instead.

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