Dad's Italian Breakfast with Potatoes

Saturday, June 11, 2016
There is really nothing to this recipe. As long as you have potatoes, eggs on hand this old-time favorite was made even for dinner when I was growing up.

One of Dad's specialties.

I always make this for Father's Day in his memory.

Potatoes and Eggs Dad's Favorite

4 eggs beaten with three tablespoons of milk or water

1/4 cup of canola or more to cover the bottom of a small fry pan to fry potatoes in

( you also can use canola and olive oil mixed)

2 extra-large potatoes peeled and diced into squares

1/2 cup whole milk mozzarella cheese sliced shredded

Salt and pepper to taste

In a medium-size frying pan cover bottom of the pan with around 4 tablespoons cooking oil of choice, heat oil. Fry potatoes until light brown in color.

Remove drain on paper towels.

Add 2 tablespoons butter into the hot pan (unless there is still oil left) drain anything first if there is more than a few tablespoons left.

Add the beaten eggs into the hot pan cooking one side.

Add potatoes back on top and cook until that bottom is steady enough to flip over. Flip.

Cook until the bottom of the eggs are set and light brown.

Sprinkle with mozzarella shut off the cooking surface and let sit until cheese melt. Salt and pepper to taste.

You can serve with cooked bacon on the side, sausage or ham.

Italian toast is a must.

1 comment

  1. Think I'll try a version of this this morning - like as soon as I get off the computer! Lazy Saturday morning here after a late night out...not sure if Grumpy will be up to eating, but I am! ha :)


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