Potato & Egg Breakfast Bowls
These Potato & Egg Breakfast Bowls are crispy, cheesy, and fun to eat for breakfast or brunch. The potatoes are roasted in the oven until golden and crunchy, then topped with soft scrambled eggs and melted cheese. You can also add toppings like jalapeños or chives to make your bowl even more flavourful.
Recipe
This recipe makes 6-8 servings
Ingredients:
3 medium potatoes, grated
2 tbsp oil
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
6 large eggs
2 cup shredded cheese
Optional toppings:
Jalapeño
Chives
Equipment:
Knife
Cutting board
Box grater
Clean kitchen towel or cheesecloth
Large mixing bowl
Baking sheet
Parchment paper
Skillet or sauté pan
Spatula
Whisk or fork
Oven
Oven mitts
Directions:
Grate potatoes using a box grater or food processor.
Place grated potatoes in a clean towel and squeeze out as much liquid as possible.
Preheat oven to 425°F.
Line a baking sheet with parchment paper or lightly oil it.
Place squeezed potatoes in a large bowl.
Add oil, garlic powder, ¾ tsp salt, and ¼ tsp pepper. Mix well to coat evenly.
Spread potatoes in a thin, even layer on the baking sheet.
Roast for 25–35 minutes, flipping halfway through, until golden and crispy.
Crack eggs into a bowl. Add remaining ¼ tsp salt and ¼ tsp pepper, then whisk.
Heat a skillet over medium heat with a small amount of oil.
Pour in eggs and gently stir until soft, fluffy, and slightly glossy. Remove from heat before fully set.
Assemble bowls: divide roasted potatoes evenly, top with scrambled eggs, and sprinkle with shredded cheddar cheese. Add optional toppings like jalapeño or chives if desired.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the potatoes and eggs in the microwave or oven until warm before eating. For the best texture, keep extra toppings separate and add them after reheating.