Potato and Scrambled Eggs

Name: Potato and Scrambled Eggs
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Middle Eastern

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roubashahin.com.au

Breakfast Sides

Potato and Scrambled eggs is an easy, delicious, and all in one pan. Perfect for lazy weekends when you want to keep it simple!

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

About this recipe

Growing up in a family of nine meant that meat wasn’t always on the table. Most days, our meals were creative combinations of simple ingredients like potatoes and eggs, turning them into flavour-packed dishes. This one-pan meal of potato and scrambled eggs is a perfect example of how easy and delicious a meal can be, even when using basic ingredients.

I also love the traditional pan-fried potatoes with sweet onion, which brings out those rustic Middle Eastern flavours. While it uses similar ingredients, it’s a completely different meal from my Egg and Potato Mash (Batata Wu Bayd) recipe. Both are great options if you’re looking for simple, hearty meals that are easy to recreate at home.

What’s great about this potato and scrambled eggs dish is that it’s not just quick but also satisfying for lazy weekends or when you want to whip up something fast. The warm, seasoned potatoes, lightly scrambled eggs, and the addition of spring onions and coriander make for a simple yet delicious dish. It’s the perfect blend of everyday ingredients, much like many of my other recipes, which focus on easy, home-cooked meals. Try this alongside my other potato and egg recipes for more comforting ideas.

Ingredients

4 tablespoons olive oil
1 onion
2 medium potatoes
3 eggs (lightly beaten)
½-1 teaspoon bharat spice
4 spring onions
¼ cup chopped coriander
salt to season

Notes from Rouba

Bharat is a traditional Middle Eastern spice blend, commonly found in Middle Eastern stores and various supermarkets. If you’d like to make your own, I have a downloadable recipe card here.
Be patient with the onions, cooking them until they’re translucent and slightly golden will bring out the sweetness.
For this recipe, I always use a non-stick pan with a lid for the best results.
Add the eggs at the end for the fluffiest texture, cooking gently without over-stirring.
Avoid using a very large pan—this dish isn’t meant to be fried, and a larger pan could overcook the ingredients. Stick to a medium-sized pan for best results.

For this recipe, I used a non-stick pan with a lid to ensure everything cooked evenly and without sticking. You can find my recommended kitchen equipment on my Amazon page for easy cooking at home!

Method

Step 1.

Begin by peeling the potatoes and cutting them into even bite-sized pieces. Heat the oil in a frying pan and sauté the onions over medium to low heat until translucent (approximately 7-10 minutes).

Step 2.

Add diced potato stirring and mixing with the onion. Cover and continue to cook until the potatoes are cooked through and the onions are slightly golden in colour (approximately 15-20 minutes). Season with salt.

Step 3.

Add the egg and the bharat spice. Stir through gently until the egg is cooked, ensuring to break it up as much as possible. Add spring onion and garnish with coriander.