These fried potatoes and eggs make an incredible breakfast—hearty, nutritious, and easy to prepare. With just potatoes, eggs, and a few simple pantry staples you can have a satisfying meal in under an hour. Below I share the recipe, tips, and a short video of me cooking in my new kitchen.
Watch How To Make Fried Potatoes and Eggs
These are the style of “French fries” I grew up with. Unlike the double-fried restaurant fries, these go into the oil only once. There’s no soaking required—simply peel, wash, dry, and fry. It’s quick and fuss-free.
In Cameroon we often call omelettes “fried eggs.” They can be made plain or loaded with vegetables and herbs. My favorite additions are tomatoes, onions, and parsley; sometimes I include a little chopped habanero for heat. The omelette is a great vehicle for whatever fresh ingredients you have on hand.
The combination of freshly fried potatoes and a vegetable-packed omelette is hard to beat. The fries are crisp on the outside and tender inside, while the omelette adds brightness and crunch. I often serve this with sliced avocado for a creamy contrast—see the video for how I shape the avocado.
This is a classic African-style breakfast (or brunch) that’s easy to repeat and customize. It’s filling enough for dinner too and makes a comforting, nostalgic meal.
I’ll leave you with another shot of that omelette—absolutely epic!
Here are a few more breakfast ideas you might enjoy:
- Breakfast Salad with avocado and eggs
- African-style pancakes
- Breakfast egg muffins
Full Fried Potatoes and Eggs Breakfast Recipe below!
Fried Potatoes and Eggs Breakfast Recipe (+VIDEO)
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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 (optional)
- Oil for frying the potatoes
- Salt, to taste
Instructions
Making the fried potatoes
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Peel and wash the potatoes, then pat them dry and cut into French-fry shapes. Sprinkle about 1/4 teaspoon salt over the cut potatoes and toss so the salt coats them evenly.
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Pour oil into a deep frying pan or pot to a depth of about 3 inches and heat on high for 8–10 minutes. Lower the heat to medium-high and add the potatoes, making sure each piece is submerged. Do not overcrowd the pan; fry in batches if needed.
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Cook the potatoes for about 8 minutes, then flip and cook another 2 minutes or until crisp on the outside. Remove the fries and place them on paper towels to absorb excess oil.
Making the omelette
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Heat 1 1/2 tablespoons oil in a skillet over medium heat for about 2 minutes. Meanwhile, in a bowl beat the eggs with chopped onion, tomato, parsley, white pepper, and either the seasoning cube or salt to taste.
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Pour the egg mixture into the hot skillet and tilt to spread it evenly. Reduce heat to low and cook for about 5 minutes on the first side until set. Carefully flip and cook another 2 minutes until the omelette is fully set.
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Serve the omelette warm with the fried potatoes and sliced avocado if desired.
Notes
2. Customize the omelette with other vegetables such as bell peppers or celery. If you like heat, add a small amount of chopped habanero or chili pepper.
3. Four eggs make a generous omelette; you can cut it into two or four portions, or make two smaller omelettes using two eggs each.
Nutrition
| Carbohydrates: 50g
| Protein: 12g
| Fat: 10g
Additional Info
Tried this recipe?Mention @preciouscore or tag #PreciousCore!
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