Potatoes & Eggs Mix Recipe

Prepare and boil potatoes

Scrub the potatoes clean. Cut into 1/2-inch to 3/4-inch cubes for even cooking. Place the cubed potatoes in a medium pot and add enough cold water to cover them by about 1 inch (use approximately 1.5 liters). Stir in 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 8–12 minutes depending on cube size. Drain thoroughly in a colander and let steam-dry for 2–3 minutes.

Rough mash

Return drained potatoes to the pot off the heat. Add 1 tbsp unsalted butter and about 1/4 cup milk. Lightly mash with a potato masher or fork until mostly broken but still slightly chunky (not a smooth puree). Season with 1/4 tsp salt and a pinch of black pepper. Keep warm.

Beat eggs

Crack 4 large eggs into a bowl. Add 1/4 cup whole milk and whisk until combined and slightly frothy. Season with a pinch (about 1/8 tsp) of salt and a small grind of black pepper.

Cook eggs into potatoes

Heat 1 tbsp olive oil in a nonstick or medium skillet over medium heat. Add the warmed, chunky mashed potatoes and spread into an even layer. Reduce heat to medium-low. Pour the beaten eggs evenly over the top. Let the eggs set at the edges for 30–45 seconds, then gently stir and fold the eggs into the potatoes using a spatula, creating soft curds and an integrated potato-egg mixture. Continue to cook, stirring occasionally, until eggs are cooked through but still moist, about 3–5 minutes total. Taste and adjust seasoning if needed.

Sauté onion and garlic

While potatoes are boiling or during the egg step, finely dice 1/2 a yellow onion and mince 1 clove garlic. In a small skillet, heat 1 tsp olive oil (or use part of the 1 tbsp) over medium heat. Add the diced onion and cook until translucent and beginning to brown at the edges, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat.

Combine and finish

Fold the sautéed onion and garlic into the potato-and-egg mixture. Stir in chopped fresh chives (about 1 tbsp) and chopped parsley (1 tbsp). Sprinkle 1/4 tsp smoked paprika if using, and adjust salt (up to remaining 1/4 tsp) and pepper to taste. If the mixture seems dry, stir in an additional teaspoon of butter or a splash of milk. Serve warm, garnished with a few extra chives.