This Potato Casserole is a delicious and comforting breakfast that makes the perfect Sunday brunch staple.
This is what breakfast dreams are made of, this crunchy, salty, soft and oh so filling potato casserole is what makes lazy Saturdays or Christmas morning so much better and amazing.
Like, maybe I’m biased because I made it, but potatoes and eggs never looked or tasted so good as this potato casserole you’ll have to trust me on that one (or you know, just go and make it this weekend).
The reason why this is so good is that we have a couple of things going on in here. First, we have the potatoes, they are small chunks of happiness, diced into tiny cubes that get baked super quickly. We also have a herb butter sauce that’s covering them and giving them all that punch of flavor, and then we have the fried egg on top with all it’s runny yolk magic. My friend, this is as good as breakfast can get.
This potato casserole is also made in a 2 step process. One when we bake the potatoes and another one when we fry the egg on the stove top and I couldn’t advise it anymore. Cooking the egg separate takes around 1 minute more and the result is better than if you baked it with the potatoes. It ends up soft and runny, and when you cut it the yolk covers all the potatoes which is so good it should have a separate post.
Once the egg is fried, top your potatoes with it, drizzle it with a bit more of that butter sauce I told you about and take it back to the oven for 5 minutes so everything kind of blends together to create the most delicious brunch or breakfast or dinner (or you know whatever meal you prefer to have this) ever.
1½ Cup diced potatoes
1 Large egg
2 Tbsps melted butter
1 Tbsp olive oil
1 Tbsp chopped parsley
½ Tsp garlic powder
½ Tsp salt
Preheat oven to 350F.
In a mixing bowl, mix the butter, olive oil, salt, garlic powder, and chopped parsley.
Add the potatoes to a small baking dish and top with half the butter sauce.
Cover the baking dish and bake for 10-15 minutes, or until tender.
While waiting, fry the egg on a pan with non-stick spray over medium heat for 2-3 minutes or until done.
Remove the potatoes from the oven, place the fried egg on top, and drizzle the remaining butter sauce.
Take to the oven for additional 5 minutes.
Serve and enjoy.
If you enjoyed this post, you might also like: