Italian Potatoes and Eggs Recipe
This Italian potatoes and eggs recipe is classic comfort food and can be enjoyed morning, noon, or night. I’ve been eating this since I was a kid, and it’s often a go-to when I want something quick and satisfying. The nostalgia element is a bonus.
Recipe Mood: Comforting Nostalgia
Indulgence Level: Moderate
Effort Level: Easy
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There were three similar yet distinctive Italian-American sandwiches I ate as a kid and still do to this day. One is scrambled eggs and zucchini, another is a peppers and eggs sandwich, and the third is this Italian potatoes and eggs recipe. They all contain eggs, and they’re all great for breakfast.
These potatoes and eggs are pure nostalgia tucked between two pieces of bread, and I long-made the recipe much like my mother and grandmother did because, really, its beauty lies in its simplicity.
However, after cooking the potatoes on the stovetop (better flavor) and in the oven (easier), I’ve since found that boiling them first, then cooking them on the stovetop, works best. They cook quickest this way, and their interiors stay creamy while their exteriors turn golden brown.
I’ve also since deviated from the “family method” by adding diced onion and Pecorino Romano cheese because I think they elevate this ridiculously humble sandwich into something just a little more special.
These potatoes and eggs are so delicious that they’re perfect eaten as is, but this is For Carbs’ Sake, and we like our bread around here. It’s also the Italian way. Mangia!
The bonus? This recipe is very affordable if you’re looking to eat on the cheap.
Why You’ll Love This Italian Potatoes and Eggs Recipe
Pure comfort food: Potatoes and eggs tucked into a crusty roll? That’s pure comfort and coziness right there.
Pantry-friendly: It uses ingredients you probably already have: eggs, potatoes, onion, and cheese.
Rooted in tradition: Potatoes and eggs are a beloved Italian-American classic.
Key Ingredients
- Yellow Potatoes: These potatoes with their creamy centers are ideal for this recipe.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Boil potatoes: Boil them in a pot of salted water until just fork-tender, about 10 minutes. Drain and set aside.
- Sauté potatoes and onions: Add the potatoes and salt. Cook until the potatoes are golden, stirring occasionally, 7-10 minutes. Add diced onions about halfway through.
- Whisk eggs: Whisk together the eggs, cheese, and black pepper.
- Cook egg mixture: Lower the heat and pour the eggs into the pan. Cook for 2-3 minutes, stirring occasionally.
- Taste and garnish: Sprinkle parsley, if using, and pile into bread if you're going the sandwich route.
Pro Tips
Cut potatoes as evenly as possible: Keep the potatoes uniform so they cook at the same rate.
Salt the water like pasta water: Salting the boiling water well flavors the potatoes from the inside out. Don't skip this step-it makes a difference!
Variations & Substitutions
-Use Yukon Gold potatoes instead.
-Melt some cheese on top, like mozzarella.
-You can use generic Parmesan, but it won’t be as flavorful.
-Top with hot peppers for some heat.
-Top with fresh arugula for a peppery bite and pop of freshness.
Recipe FAQs
You can, but they’ll cook even faster on the stovetop. However, you can cook the eggs in the oven at 350F for 5-10 minutes.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don’t recommend freezing these potatoes and eggs; they’ll become limp and mushy upon defrosting/reheating.
Reheat: Reheat in the oven, covered, until warmed through, or place in the microwave.
More Sandwich Recipes
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Italian Potatoes and Eggs Recipe
Ingredients
- 2 cups yellow potatoes skin-on, cut into small chunks (Note 1)
- ½ tablespoon + ½ teaspoon kosher salt divided
- 2 tablespoons extra virgin olive oil
- ½ small yellow onion peeled and diced
- 4 large eggs
- 2 tablespoons grated Pecorino Romano cheese
- Ground black pepper
- Handful Italian flat-leaf parsley minced (optional)
- 2-3 round sandwich rolls
Instructions
- Add the potatoes to a 2.5-quart pot. Fill it with water and the ½ tablespoon kosher salt, and bring to a boil. Cook the potatoes just until fork-tender, 7-10 minutes. Drain, but don't shake them around too much. Set aside.
- Heat a medium-sized pan over medium-low to medium heat with the olive oil, and cook the drained potatoes with the remaining ½ teaspoon kosher salt until lightly golden, stirring occasionally, 7-10 minutes. Add the onion after the potatoes have been cooking for 3-4 minutes, stirring often.
- Meanwhile, whisk together the eggs, Pecorino, and some ground black pepper in a small bowl.
- When the potatoes have some color, lower the heat and pour in the egg mixture. Cook the eggs for 3-5 minutes or until they're set, stirring often.
- Taste for salt and garnish with fresh parsley, if desired. Fill each sandwich roll with some of the potatoes and eggs. Enjoy!
One of my all-time favorites, and it’s delicious with the onion and Pecorino!