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Breakfast Eggs & Potatoes

Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Sarah Buckman

Equipment

  • medium knife
  • Cutting Board
  • Baking Sheet or large glass casserole dish
  • (optional) medium bowl
  • (optional) Whisk
  • (optional) Skillet (saute pan)
  • (optional) Wooden spoon (or spatula)

Ingredients

  • 4 Local eggs (or one egg per person)
  • 1 Tbsp butter
  • 2 lbs local potatoes (about 4-5 fist-sized potatoes)
  • 1 local yellow onion
  • 1 parsnip or rutabaga
  • 3 medium carrots
  • 2 cloves garlic
  • 1 sprig rosemary or parsley (1-2 tsp dried rosemary or 2-4 tsp dried parsley)
  • 1 tbsp paprika
  • 1/4 cup olive oil
  • salt and pepper (to taste)

Instructions

  • Preheat the oven to 400 degrees
  • Peel and mince (finely chop) the garlic cloves. You can also use a garlic press if you have one.
  • Scrub root veggies to remove dirt and/or peel them.
  • Cut the potatoes, parsnip, rutabaga, carrots and onion into 1/4- to 1/2-inch pieces; place them in a medium-sized bowl with the minced garlic.
  • Toss veggies with olive oil then season the potatoes with salt, pepper, rosemary, paprika and toss again.
  • Place the seasoned potatoes and veggies on a baking sheet or casserole dish  and bake for about 20 minutes, or until they are soft and starting to brown, stir carefully at least once.
  • Crack as many eggs as your family need into a bowl, add a pinch of salt and pepper, and whisk together. Or, if your family doesn't care for scrambled eggs, prepare them your favorite way!
  • Serve eggs with roasted vegetables; top with salsa, green onions, hot sauce or your favorite condiment and eat!

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