When I don’t know what to cook or need something filling fast, I turn to mashed potatoes and eggs recipes. It’s one of those combinations that never lets me down—warm, creamy potatoes paired with the rich, satisfying taste of eggs.
Over the years, I’ve tried so many ways to bring these two together, from skillet-style breakfasts to hearty, baked dinners. In this post, I’ll show you one of my favorite mashed potatoes and eggs recipes. It’s quick, easy, and packed with flavor.
Whether you’re making it for breakfast, lunch, or dinner, this dish delivers every single time. I’ll walk you through everything—from prep time to step-by-step cooking, tips, and even a few creative twists you might not have tried yet.
❤️ Why You Will Love This Recipe
This recipe hits that sweet spot between comfort and convenience. I love how I can throw it together with simple ingredients I usually already have—mashed potatoes, eggs, a bit of cheese—and still end up with something that feels cozy and satisfying.
The crispy potato base, the creamy yolk, and the melty cheese come together in every bite. It’s easy enough for a weekday breakfast but filling enough to stand on its own for dinner.
If you’re anything like me and crave meals that are both quick and hearty, you’re going to keep coming back to this one.
How To Make Mashed Potatoes And Eggs Recipes?
🕒 Quick Overview
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Course: Main Course / Breakfast
Difficulty: Easy
Cuisine: Fusion
Yield: 2 servings
🧰 Equipment Needed
- Medium saucepan
- Mixing bowl
- Skillet or frying pan
- Spatula
- Measuring cups and spoons
- Knife and cutting board
🛒 Ingredients
- 2 cups mashed potatoes (leftover or freshly prepared)
- 2 large eggs
- 1/4 cup grated cheddar cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- 1 tablespoon butter or oil for frying
👨🍳 Step-by-Step Instructions
1. Prepare the Mashed Potatoes
If you’re using leftover mashed potatoes, ensure they’re at room temperature. For freshly made mashed potatoes, boil peeled and cubed potatoes until tender, then mash with a bit of butter and milk until smooth.
2. Mix in the Flavor
In a mixing bowl, combine the mashed potatoes with chopped chives, salt, and pepper. Mix well to distribute the flavors evenly.
3. Shape the Potato Base
Divide the potato mixture into two equal portions. Shape each portion into a patty, creating a slight well in the center to hold the egg.
4. Cook the Potato Patties
Heat butter or oil in a skillet over medium heat. Place the potato patties in the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy.
5. Add the Eggs
Carefully crack an egg into the well of each potato patty. Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set and the yolks reach your desired doneness.
6. Add Cheese and Serve
Sprinkle grated cheddar cheese over the patties during the last minute of cooking, allowing it to melt. Once done, transfer the patties to plates and serve hot.
🍽️ Serving Suggestions
These mashed potato and eggs recipes patties are delightful on their own, but you can elevate the meal with:
- A side of sautéed spinach or kale
- Sliced avocado for creaminess
- A dollop of sour cream or Greek yogurt
- Freshly chopped herbs like parsley or dill
- A drizzle of hot sauce for a spicy kick
💡 Helpful Tips
I’ve made this recipe more times than I can count, and these little tricks always make it better:
- Use Day-Old Mashed Potatoes: If I have leftovers from dinner, they work perfectly. Cold mashed potatoes hold their shape better and crisp up nicely in the pan.
- Make a Deep Well for the Egg: I always press a good dent in the center of the potato patty. That way, the egg stays in place while it cooks.
- Cover the Pan: When I add the egg, I cover the skillet with a lid. This helps the egg whites cook through without flipping and keeps the yolk runny.
- Don’t Rush the Heat: I keep the pan over medium or medium-low heat. High heat can burn the potatoes before the egg is done.
- Add Cheese at the End: I sprinkle the cheese on during the last minute so it melts just enough without getting oily.
These small tweaks help me get the perfect texture and flavor every time.
🥗 Health Benefits
Combining mashed potatoes and eggs recipes creates a balanced meal rich in essential nutrients:
- Potatoes: A good source of carbohydrates for energy, along with vitamins C and B6, potassium, and dietary fiber.
- Eggs: Provide high-quality protein, essential amino acids, and important nutrients like vitamin D, choline, and selenium.
Together, they offer a satisfying meal that supports muscle health, energy levels, and overall well-being.
🧊 How To Store
When I have leftovers, I always make sure to store them properly so they stay fresh and safe to eat.
- Refrigerator: I let everything cool completely, then place the mashed potatoes and eggs in an airtight container. I keep it in the fridge for up to 3 days.
- Reheating: I usually reheat it in a skillet over low heat. If the potatoes feel a bit dry, I add a splash of milk or a small pat of butter to bring back the creaminess.
- Freezing (Not Recommended): I don’t freeze this dish. Eggs can turn rubbery, and mashed potatoes change texture after thawing, so I prefer making a fresh batch when I want it again.
If I know I’ll have extras, I sometimes store the mashed potatoes and eggs recipes separately. That way, I can reheat or repurpose them more easily.
📝 Note
For a lighter version, consider using egg whites instead of whole eggs and opt for low-fat cheese. You can also bake the assembled patties in the oven at 375°F (190°C) for about 15 minutes as an alternative to frying.
✅ Conclusion
This mashed potatoes and eggs recipes has saved me more times than I can count. When I need something warm, filling, and easy, I always come back to this dish.
It’s simple enough for a quick meal but satisfying enough to feel like real comfort food. What I love most is how flexible it is.
I can dress it up with cheese, herbs, or even leftover veggies—or keep it plain when I just want something classic. If you try it, make it your own. That’s what makes it special.