Farm Potatoes with Eggs

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Give thanks to Pennsylvania Dutch women who invented this simple treat


  • 4 c. sliced boiled potatoes
  • ¼ c. butter, regular margarine or bacon drippings
  • Salt
  • Freshly ground pepper
  • 2 tblsp. minced parsley, or 1 tsp. parsley flakes
  • 2 eggs, slightly beaten


  • Fry potatoes in butter until nicely browned; add salt and pepper to taste.
  • Combine parsley and eggs; stir into potatoes at the moment they are being dished up (do not let pan remain on heat after eggs are in). Serve as a breakfast dish with
  • broiled ham or bacon.