Copycat IHOP Breakfast Potatoes and Eggs
Serving Size / Yield
- 1 red onion, diced
- 2 cloves garlic, pressed
- 1 large potato, cubed
- 1 cup chopped peppers, red and green peppers
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp salt
- pinch black pepper
- 1/2 cup water
- olive oil
- 2 large eggs
In a skillet, heat 2 tablespoons of olive oil on medium heat and add in garlic and onions.
Saute until the onions are translucent.
Then add in peppers, potatoes, and seasonings. Blend everything together in the skillet.
Cook until vegetables start to brown, then add water and cover the skillet.
Cook on low heat for about 10 minutes or until water has been absorbed.
If the potatoes are still not soft, add in an extra 1/4 cup of water and cover again until water is absorbed.
Turn up the heat and let the potatoes brown.
Now cook the eggs over easy.
Start by heating the skillet and placing one tbs of butter inside.
Crack eggs inside a bowl or ramekin.
Once butter is heat past the bubbling stage, add eggs.
Cool for 10-15 seconds before flipping over.
Try to use the pan to slowly turn eggs over. This way you don't help the yolk to bust.
Season eggs with salt and pepper on low heat for about 1 minute.
Once eggs aren't transparent. flip again.
Wait second and flip back over.Serve with breakfast potatoes, toast and sausage links.