Description
A golden, crispy potato fold filled with fluffy eggs and melted cheese. This comforting dish comes together in under 30 minutes, making it perfect for breakfast, brunch, or a quick meal anytime.
Ingredients
Scale
- 2 medium russet potatoes, peeled and shredded
- 2 large eggs, lightly beaten
- 1/3 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
Instructions
- Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil.
- In a bowl, mix shredded potatoes with salt, pepper, garlic powder, and parsley until evenly combined.
- Add the potato mixture to the skillet and press into a flat round layer. Cook for 5–7 minutes until golden brown on the bottom.
- Flip the potato round carefully, then pour the beaten eggs over the top. Sprinkle shredded cheese evenly.
- Cover the skillet and cook for another 4–5 minutes until eggs are set and cheese is melted.
- Fold the round in half to form a half-moon shape. Press gently and cook for 1 more minute.
- Transfer to a plate, garnish with extra parsley if desired, and serve hot.
Notes
- Be sure to squeeze excess moisture from shredded potatoes for better crisping.
- Try using mozzarella or feta cheese for a different flavor profile.
- Add sautéed vegetables or herbs for variety.
- Best served fresh, but can be reheated in a skillet for crispiness.
Nutrition
- Serving Size: 1 fold
- Calories: 390
- Sugar: 1g
- Sodium: 570mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 195mg
Keywords: crispy potato egg fold, potato egg wrap, easy breakfast fold, egg and cheese potato wrap