This IHOP copycat breakfast recipe is an absolute delight! Eggs prepared over-easy are always delicious, but once they’re paired with homemade breakfast potatoes, this meal creates an unbeatable flavor combination.

Copycat IHOP Breakfast Potatoes and Eggs Recipe

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Preparation: 20 mins
Cooking: 15 mins
Total: 35 mins
Serves: 2 people


  • 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
  • 1 pinch black pepper
  • 1/2 cup water
  • 2 tbsp olive oil
  • 2 eggs large
  • 1 tbsp butter


  1. In a skillet, heat the olive oil on medium heat and add in garlic and onions.

  2. Saute until the onions are translucent. Add in peppers, potatoes, and seasonings.

  3. Blend everything together in the skillet.
  4. Cook until vegetables start to brown, then add water and cover the skillet.
  5. Cook on low heat for about 10 minutes or until water has been absorbed.
  6. If the potatoes are still not soft, add in an extra 1/4 cup of water and cover again until water is absorbed.
  7. Turn up the heat and let the potatoes brown.
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