Potatoes, Onions & Eggs – Saturday Breakfast

It’s the weekend. Wait a minute, since Grenville and I are both retired from the paid working world – every day  is like a weekend. Whoops, sorry if you are still in that world. In a sense we still work, only now it’s called volunteering, which is a different form of work.

Saturday and Sunday breakfasts are special cause that’s when we make something quicker than oatmeal, toast or smoothies. Grenville’s specialties are pancakes or French toast, made using leftover homemade bread. Today was my turn and so here’s an easy breakfast using potatoes, onions, eggs and cheese.

Slice a couple of potatoes very thin. Cut and slice an onion or use the whole onion if you really like fried onions. Season the potatoes with some salt and pepper or your choice of spice(s).

We had some red potatoes so that’s what was used today. Put some olive oil in a pan and heat until hot. Put in the potatoes and onions and start cooking.

This photo shows the potatoes and onions separated as I started the potatoes a little sooner, then added the onions.

Here they are cooking together. Keep flipping the potatoes until they are all browned and crusty. When they start sticking. they are getting – we like them really browned.

While the potatoes and onions are cooking, I scrambled 4 eggs and when the potatoes and onions were nicely browned, poured the eggs on top and let them cook.

The final touch, which I almost forgot today, is to add some shredded cheese on top – today it was cheddar, mozzarella works well too.

Once the eggs have set and the cheese is melted, it’s ready to serve. Today was an NL (no lunch) day so I cut this in half and served with a fruit cup of bananas, kiwi, pecans, and dried cranberries.

Here’s Grenville's breakfast plate.

If you’re ever in our neighborhood, let us know and we’ll serve this for breakfast – weekend or not. It’s best enjoyed in “jammies” so don’t forgot to bring yours – and slippers too.