Potato and Egg Breakfast Bowl



Top row
  • 5 lbs russet potatoes, washed and diced
  • 1 medium yellow onion, diced
  • 2 cans green beans, drained
  • 1/4 cup cooking oil
  • 2 tbsp cooking oil
  • 12 eggs, scrambled
  • Salt, pepper, and garlic powder to taste


Wash and dice all 5 pounds of potatoes.

Dice 1 medium yellow onion.

In a large pot, add 1/4 cup of cooking oil, the diced onions, and diced potatoes.

Mix well and cover.

Cook on medium-low heat until potatoes are soft. Stirring occasionally

Add salt, pepper, and garlic powder to taste. I’d recommend adding about 1 teaspoon at a time until desired taste is reached.

Drain 2 cans of green beans and add those to the pot with the potatoes.

Mix well.

Remove from heat and cover.

In a large bowl scramble 12 eggs.

Season eggs with salt, pepper, and garlic powder.

Add 2 tablespoons of cooking oil to a larger frying pan. Coat entire pan with oil.

Pour scrambled eggs into frying pan.

Cook on low heat until eggs are desired consistency.

You can either serve this with everything mixed together or you can serve the eggs on top of the potatoes.

Makes 7 servings

Cost per serving is $0.25

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