Go Back

Breakfast Eggs & Potatoes

Course: Breakfast
Cuisine: American
Author: Sarah Buckman


  • medium knife
  • Cutting Board
  • Baking Sheet
  • medium bowl
  • whisk
  • skillet (saute pan)
  • wooden spoon (or spatula)


  • local eggs
  • 1 tab butter
  • 2 lbs local potatoes
  • 1 local red pepper (sweet)
  • 1 local yellow onion
  • 2 cloves garlic
  • 1 sprig rosemary (1-2 tsp dried rosemary)
  • 1 tbsp paprika
  • 1/4 cup olive oil
  • salt and pepper (to taste)


  • Preheat the over to 400°F
  • Peel and mince (finely chop) the garlic cloves. You can also use a garlic press if you have one.
  • Dice up the potatoes, onion, and red pepper into 1/4- to 1/2-inch pieces; place them in a medium-sized bowl with the minced garlic
  • Season the potatoes with salt, pepper, rosemary, paprika and then toss with a little olive oil
  • Place the seasoned potatoes and veggies on a sheet tray with parchment paper and bake for 20 minutes, or until they are soft and starting to brown
  • Crack as many eggs as your family needs, add a pinch of salt and pepper, and whisk together.
  • Warm your skillet over medium heat and add the tab of butter once it is hot
  • Once the butter is melted, pour your eggs into the skillet and use a wooden spoon or silicone spatula to stir/scrape the eggs until the are fully cooked
  • Serve eggs with roasted vegetables and eat!