5 from 1 vote
Breakfast fried potatoes and eggs
FRIED POTATOES AND EGGS BREAKFAST RECIPE (+VIDEO!)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Fried potatoes and eggs breakfast recipe consists of African style french fries and omelette. It is so filling that you could equally make it for dinner. It is one of my favorite breakfasts ever! Watch the video to see how I make this! Feeds two hungry people or could stretch to four smaller servings.

Course: Breakfast
Cuisine: African
Keyword: Fried Potatoes and Eggs
Servings: 4 servings
Calories: 510 kcal
Author: Precious Nkeih of preciouscore.com
Ingredients
  • 5 large russet potatoes
  • 4 eggs
  • 1/2 large tomato (chopped)
  • 1 tablespoon chopped onion
  • 1/8 teaspoon ground white pepper
  • 3 sprigs parsley - chopped
  • 1 1/2 tablespoon oil for the omelette
  • 1 seasoning cube (Maggi) 4g cube (see Note 1)
  • Oil for frying potatoes
  • Salt
Instructions
Making the fried potatoes
  1. Peel and wash potatoes then pat dry and cut into french fry shapes. Sprinkle about 1/4 teaspoon of salt over the potatoes then toss to ensure the salt gets all over the potatoes.

  2. Place oil in a frying pan or pot to about 3 inches the heat up on high heat for about 8-10 minutes. Turn the heat down to medium-high then add the potatoes into the oil making sure every piece of potato is immersed in the oil. (Be careful not to overcrowd the pan - I fried my potatoes in 2 batches. You might need to fry yours in more batches if your pan is smaller or in only one bath if you have a really large frying pan/fryer.)

    Let the potatoes cook for about 8 minutes then you flip them and let them cook for about 2 more minutes or until crispy on the outside then you remove them and place on paper towel to absorb the excess oil.

Making the omelette
  1. Place oil in a skillet and set on medium heat to heat up for 2 minutes. Meanwhile place the eggs, onion, tomato, parsley, white pepper, maggi (or salt) in a bowl and beat with a fork. 

  2. Pour the egg mixture into the skillet and tilt to make sure the mixture completely coats the bottom of the skillet. Change the heat to low and let it cook for about 5 minutes on one side until the omelette is set on that side. Flip to the other side and let it cook for about two minutes until it sets on the other side.

  3. Serve warm with the fried potatoes and some avocado on the side if you like!

Recipe Notes

1. If you are uncomfortable with using the seasoning cube in your egg, simply substitute with salt to taste.

2. You could customize the omelette by addingĀ other vegetables according to your taste. Sometimes I add some bell peppers or some chopped celery. Also, if you love heat, feel free to add in a little chopped habanero pepper or chili pepper.

3. I find that four eggs make a really neat omelette! So feel free to cut the omelette into two or four and serve or you could make 2 separateĀ omelettes with 2 eggs per omelette.