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.
How To Make Copycat IHOP Breakfast Potatoes and Eggs
- 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
-
In a skillet, heat the olive oil on medium heat and add in garlic and onions.
-
Saute until the onions are translucent. Add in peppers, potatoes, and seasonings.
- Blend everything together in the skillet.
- Cook until vegetables start to brown, then add water and cover the skillet.
- Cook on low heat for about 10 minutes or until water has been absorbed.
- If the potatoes are still not soft, add in an extra 1/4 cup of water and cover again until water is absorbed.
- Turn up the heat and let the potatoes brown.
Cooking over-easy eggs
-
Heat the skillet and place the butter inside.
- Crack eggs inside a bowl or ramekin.
- Once butter is heat past the bubbling stage, add eggs.
- Cool for 10-15 seconds before flipping over.
-
Try to use the pan to slowly turn eggs over. This way you don't burst the yolks.
- Season eggs with salt and pepper on low heat for about 1 minute.
-
Once eggs are no longer transparent, flip again.
-
Wait a few seconds and flip back over. Serve with breakfast potatoes, toast and sausage links.
How To Make Copycat IHOP Breakfast Potatoes and Eggs
Ingredients
- 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
Instructions
-
In a skillet, heat the olive oil on medium heat and add in garlic and onions.
-
Saute until the onions are translucent. Add in peppers, potatoes, and seasonings.
- Blend everything together in the skillet.
- Cook until vegetables start to brown, then add water and cover the skillet.
- Cook on low heat for about 10 minutes or until water has been absorbed.
- If the potatoes are still not soft, add in an extra 1/4 cup of water and cover again until water is absorbed.
- Turn up the heat and let the potatoes brown.
Cooking over-easy eggs
-
Heat the skillet and place the butter inside.
- Crack eggs inside a bowl or ramekin.
- Once butter is heat past the bubbling stage, add eggs.
- Cool for 10-15 seconds before flipping over.
-
Try to use the pan to slowly turn eggs over. This way you don't burst the yolks.
- Season eggs with salt and pepper on low heat for about 1 minute.
-
Once eggs are no longer transparent, flip again.
-
Wait a few seconds and flip back over. Serve with breakfast potatoes, toast and sausage links.
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