Garlic Parmesan Baked Potatoes & Eggs

Typically, when you think of baked potatoes you imagine wrapping a freshly rinsed potato in aluminum foil and promptly placing it into an oven. We are going to change the way you think about “baked” potatoes with this recipe. Simple and an incredibly delicious breakfast is one that we have at least once or twice a week in our house.

Ingredients:

3 Large Russet Potatoes, Diced into Approximately 1 ½ to 2” Cubes

½ Large Yellow Onion (walla walla sweets are the best when they are in season), Diced

3 Cloves Garlic, Minced

1 tsp. Italian Seasoning

1 ½ tsp. Garlic Salt

1/3 Cup Extra Virgin Olive Oil

½ Cup Parmesan Reggiano Cheese, Grated

Directions: 

1. Preheat your oven to 400 degrees Fahrenheit.

2. In a large mixing bowl add the potatoes and oil. Add the Italian seasoning, garlic salt, and parmesan cheese and mix with a large spoon until the potatoes are evenly coated. 

3. Prepare a cookie sheet by lightly coating it with olive oil (this step is very important in ensuring your potatoes don’t stick to the pan)

4. Pour the mix onto the baking sheet being sure to centralize the mix in the middle of the pan but making sure you have a single layer of the mixture. We like to use the back of the mixing spoon to gently spread the mix out on the pan. 

5. Place the potatoes in the oven for 20 minutes. Flip your potatoes and cook for an additional 15 to 20 minutes depending on your oven. 

6. Remove potatoes from the oven and place on a plate.

7. Heat a small round skillet on medium and add 2 eggs. Flip after 2-3 minutes, and cook an additional 5 minutes. Season with salt and pepper as desired. Serve eggs on top of the potatoes.