3 Potatoes 3 Eggs Recipe
My 3 Potatoes 3 Eggs recipe is extremely easy, fast, and totally inexpensive. If you have some potatoes, eggs, cheese, and a few seasonings, you can serve this for dinner tonight. With a tender filling, melted cheese, and tasty herbs, your whole family will love it and so will you! It also makes a delicious breakfast casserole.
If you’ve got potatoes, eggs, some butter, and cheese, then you’ve pretty much got dinner! I toss in a little parsley and whatever seasoning I’m into that day, and just like that – boom, one pan, 30 minutes, and we’re eating. And yes, I did say 30 minutes, which is a total win when you’ve got two kids pulling you in every direction. I’ve served this for breakfast, lunch, even dinner, much like my cheesy tater tot casserole.
Table of contents
I don’t usually get into the history behind my recipes, but this one is just interesting not to share. Turns out casseroles go way, waaay back, like cavemen-times back! Once fire was figured out, they were already layering whatever they had into a dish and cooking it all together. The more familiar casserole, like what we know today, showed up in the 1870s when folks started pressing rice and filling it with meat and veggies. Pretty cool, right? This 3 Potatoes 3 Eggs recipe has that same easy, hearty feel… just a little more modern and way easier to make. You’ve got to try it!
Why you will love this recipe
- Dinner in a dash: It only takes 30 minutes from start to finish, which is a lifesaver on busy days when I still want to cook something homemade. One pan, a few ingredients, and done.
- Simple but so good: I make it with just potatoes, eggs, mozzarella cheese, butter, and parsley, super simple but so satisfying.
- Fits any mealtime: Whether it’s breakfast, lunch, or dinner, this potato and egg dish is perfect for any meal. I’ve even made it for brunch with my in-laws, and there were no leftovers.
- Switch it up anytime: My kids love it, and I love that I can switch up the cheese or herbs depending on what’s in the fridge. It’s easy to customize and always turns out great.
What you will need
- Main ingredients: Potatoes and large eggs make the base of this hearty casserole.
- Butter and oils: I use a bit of butter and vegetable oil to cook everything up and add flavor.
- Cheese: Mozzarella slices melt perfectly into the eggs and potatoes, but you can use whatever cheese you like.
- Herbs and seasoning: I season it simply with chopped parsley, marjoram, kosher salt, and black pepper for a comforting savory flavor.
How to make
1. Peel, rinse, and grate: I peel and rinse the potatoes, then shred them using a vegetable grater. I let them soak in a big bowl of water while I crack the eggs into a separate bowl to get started.
2. Mix the eggs and herbs: I stir chopped parsley, marjoram, and a bit of black pepper into the eggs and whisk until everything is combined. Then, I drain the shredded potatoes in a large strainer and gently press out the extra water before mixing them into the eggs.
3. Cook the base: I heat up some vegetable oil in a deep skillet, then melt the butter and spoon in half of the potatoes with a pinch of salt, spreading them out evenly. After that, I pour the egg mixture right on top, sprinkle in a bit more salt, cover the pan, and let it cook gently for about seven minutes.
4. Finish and serve: After seven minutes, I lay slices of mozzarella cheese over the egg and potato layer, then spread the rest of the potatoes on top and cover to cook for another five minutes. Using a plate, I flip the whole thing like a pancake and slide it back into the skillet to cook the other side until golden, buttering the edges as it finishes cooking for two to three more minutes. Once it’s done, I slide it onto a platter, slice it up, and serve it warm
Expert tip
Dry potatoes = Crispy results
My best expert tip for making this potato and egg casserole is to make sure you soak the grated potatoes in water, then drain and squeeze out as much liquid as you can before cooking. This step keeps the casserole from turning soggy and helps the potatoes crisp up great in the pan.
More tips to consider:
- To shorten preparation time, use store bought hash browns instead of shredding your own.
- Did your casserole fall apart when you flipped it? That is okay. Just continue to cook it, stirring occasionally, and you do not have to worry about slicing.
- I always go for nonstick when making this recipe so nothing sticks and flipping it is a breeze. It also helps give those crispy edges without extra oil.
- I try to grate the potatoes right before I start cooking to keep them from browning. If I do them earlier, I soak them in water and drain well.
- Cooking over medium-low heat helps the potatoes cook through without burning the outside. I set a timer so I don’t lift the lid too early.
- I like using shredded mozzarella instead of slices when I want that melty cheese in every bite.
Recipe variations
- Another oil: Instead of vegetable oil, you can use olive oil, avocado oil, or whatever you like to cook with.
- Bacon and eggs: Bacon goes great with everything, especially eggs. Chop some cooked bacon or use bacon bits and add them to the egg mixture.
- Spicy casserole: If you love spicy food, add some chopped jalapenos, cayenne pepper, or red pepper flakes.
- Sweeter casserole: Try this with sweet potatoes instead of regular for a different taste.
- Spinach: Instead of parsley, use spinach or some other greens for extra flavor and more vitamins.
- Add meat: To make this a hearty meal, add some sausage, beef, turkey, or chicken.
- Other veggies: Make it your own way. Add whatever veggies you like such as broccoli florets, chopped bell peppers, shredded carrots, chopped onions, or minced garlic. You could even try zucchini, asparagus, mushrooms, or tomatoes.
Serving suggestions
If I have leftovers from this Three Eggs Casserole, I love finding new ways to serve them up. Sometimes I mix them right into my potato and meatloaf casserole for a fun twist that my kids actually ask for. Other times, I’ll just add a sprinkle of parmesan or Romano cheese on top, reheat, and call it lunch.
You can also chop up the leftovers and toss them into a bowl of deviled egg potato salad for a picnic-style dish that’s super satisfying. And if you’re into a little heat, try drizzling on some of my homemade buffalo sauce it adds just the right punch. Yum!
How to store leftovers
- Store: I keep the leftovers in an airtight container in the fridge, and they’re still great for about two to three days.
- Freeze: If I’ve made a big batch, I pack the extra in a freezer-safe container or zip bag and freeze it for up to three months.
- Thaw: I just pop the frozen portion in the fridge the night before so it’s ready to warm up the next day.
- Reheat: When I’m ready to serve it again, I microwave it for about a minute or so until it’s heated through.
Frequently asked questions
There are two basic kinds of potatoes: waxy and starchy. You can use any kind you want but we prefer russet or Yukon gold because they are starchier than the others. A waxy potato is not as good at sticking together. The best size to use is medium because they are easier to hold when shredding.
You may not have drained the potatoes enough. To make sure you get rid of all the excess moisture, put them in a strainer and press down with a spatula or a paper towel until it stops draining. Then, shake it and repeat until no more water comes out when you press on them.
I place a plate over the pan, flip it carefully, then slide it back in. I go slowly to keep everything together and use a wide spatula if I need help guiding it.
More easy recipes to try:
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3 Potatoes 3 Eggs Recipe
Ingredients
- 3 large Russet potatoes shredded
- 3 large eggs
- 2 tablespoons salted butter
- 6-8 slices mozzarella cheese any cheese will work
- 1 tablespoon Vegetable oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped marjoram optional
- Kosher salt and ground black pepper to taste
Instructions
- Start by peeling and rinsing the potatoes, after that using a vegetable grater shred them in a large bowl.
- Cover them with cold water to soak for about 10-30 minutes.
- In the meantime, add the eggs to a medium bowl and whisk in chopped parsley, marjoram, salt, and black pepper.
- Next, using a large strainer drain the potatoes
- After, add some vegetable oil to a deep skillet and melt the butter.
- Spread half of the shredded potatoes on the bottom of the pan, in one even layer. Sprinkle salt and pepper on top.
- Now, pour the egg mixture on top. Let it cook for 5-7 minutes.
- Arrange the sliced cheese on top of the potato and egg mixture. Then, add the rest of the shredded potatoes in an even layer. Fry for another 5 minutes, covered.
- Use a large plate to place it on top of the pan to flip the egg pancake over and slide it back into the pan.
- Cook the other side until it is golden brown. If needed add more butter.
- Lastly, remove it from the heat and slide it onto a serving platter. Slice and serve it warm with a dipping sauce.
Notes
Dry potatoes = Crispy results
My best expert tip for making this potato and egg casserole is to make sure you soak the grated potatoes in water, then drain and squeeze out as much liquid as you can before cooking. This step keeps the casserole from turning soggy and helps the potatoes crisp up great in the pan.More tips to consider:
- To shorten preparation time, use store bought hash browns instead of shredding your own.
- Did your casserole fall apart when you flipped it? That is okay. Just continue to cook it, stirring occasionally, and you do not have to worry about slicing.
- I always go for nonstick when making this recipe so nothing sticks and flipping it is a breeze. It also helps give those crispy edges without extra oil.
- I try to grate the potatoes right before I start cooking to keep them from browning. If I do them earlier, I soak them in water and drain well.
- Cooking over medium-low heat helps the potatoes cook through without burning the outside. I set a timer so I don’t lift the lid too early.
- I like using shredded mozzarella instead of slices when I want that melty cheese in every bite.