14 Cozy Potato and Egg Dinners Grandma Made When the Pantry Was Almost Empty

When the fridge looks empty and payday still feels far away, potatoes and eggs have saved more family dinners than anyone can count. Grandmothers from Kansas to Krakow knew the trick: a few cheap staples, a hot pan and a little patience turn into something warm and filling. These potato and egg dinners are cozy, budget friendly and mostly made in one skillet, and each one comes with a rough cost per serving to help you plan the week. Which one will land on your table tonight? Scroll on and pick your favorite..

Cheesy Potato and Egg Skillet With Baked Eggs

This is the one that started it all. Grated potatoes go into a hot cast iron pan, turn golden and crisp, and then eggs bake right into little wells on top. A handful of cheddar melts around the edges, and suddenly a bag of potatoes feels like a feast. It feeds four for about $1.25 a serving. Would you eat it straight from the pan, or serve it on plates like a grown up?

You will need: 4 medium russet potatoes, 4 eggs, 1 cup shredded cheddar, 3 tablespoons butter or oil, 1 small onion, salt, pepper, chopped chives.

How to make it: 1. Grate the potatoes and onion, then squeeze out as much water as you can in a clean towel. 2. Heat the butter in a 10 inch cast iron skillet over medium heat. 3. Press in the potatoes, season well and cook 10 minutes until the bottom is deep golden. 4. Make four wells, crack in the eggs and scatter the cheese around them. 5. Bake at 400°F for 8 to 10 minutes until the whites set. 6. Top with chives and cracked pepper.

Spanish Potato and Egg Tortilla

In Spain this thick, golden omelet shows up at lunch, dinner and every family picnic. Thin potato slices cook slowly in olive oil until tender, then get folded into beaten eggs and set into a tall cake you can slice like a pie. It tastes just as good cold the next day. Team onion or team no onion? Spanish families argue about it all the time, so pick a side. It costs about $1 a serving.

You will need: 1 1/2 pounds Yukon Gold potatoes, 1 medium onion, 6 eggs, 3/4 cup olive oil, 1 teaspoon salt.

How to make it: 1. Peel and thinly slice the potatoes and onion. 2. Cook them gently in the olive oil over medium low heat for 20 minutes until soft, not browned. 3. Drain off the oil and save it. 4. Beat the eggs with the salt, stir in the warm potatoes and let it rest 10 minutes. 5. Heat 2 tablespoons of the saved oil in a nonstick pan, pour in the mix and cook 6 minutes. 6. Flip onto a plate, slide it back in and cook 4 more minutes.

German Farmer’s Breakfast for Dinner

Bauernfrühstück means farmer’s breakfast, but German families have served it for supper for generations. Leftover boiled potatoes get fried with onions and bits of bacon until crisp, then eggs are poured over the top and folded in gently. It is hearty, salty and ready in about 20 minutes. A pickle on the side is the classic touch. Do you ever eat breakfast for dinner at your house? It costs about $1.50 a serving.

You will need: 4 cold boiled potatoes, 1 onion, 4 slices bacon, 5 eggs, 2 tablespoons milk, 1 tablespoon butter, salt, pepper, parsley.

How to make it: 1. Slice the potatoes and dice the onion and bacon. 2. Cook the bacon in a large skillet until crisp, then add the butter and potatoes. 3. Fry 8 to 10 minutes, turning, until golden. 4. Add the onion and cook 3 minutes more. 5. Beat the eggs with milk, salt and pepper and pour them over. 6. Stir gently until just set and finish with parsley.

Swiss Potato Rosti Topped With Fried Eggs

Swiss rosti is one big, crunchy potato cake, crisp outside and buttery soft inside. Top it with fried eggs and the runny yolks become the sauce. In the Alps it started as a farmer’s breakfast, but with a green salad it makes a lovely light dinner. The secret is parboiled potatoes chilled overnight, so the shreds hold together. Do you like your yolks runny or cooked hard? About $1.10 a serving.

You will need: 2 pounds russet potatoes, 3 tablespoons butter, 1 tablespoon oil, 4 eggs, salt, pepper.

How to make it: 1. Boil the whole potatoes for 10 minutes, cool and chill overnight. 2. Peel and coarsely grate them, then season with salt and pepper. 3. Heat the butter and oil in a 10 inch skillet. 4. Press in the potatoes and cook 12 minutes over medium heat. 5. Slide onto a plate, flip back into the pan and cook 10 more minutes. 6. Fry the eggs, set them on top and cut into wedges.

Loaded Baked Potatoes With a Soft Egg Inside

Here is a fun twist on the steakhouse baked potato. You scoop out a little potato, crack an egg into the hollow and bake until the white sets and the yolk stays soft. Add cheese, bacon and green onion and dinner is done. Kids love cracking into them. Quick poll: what goes on yours? A) bacon, B) chili, C) broccoli and cheese, or D) just sour cream. About $1.40 each.

You will need: 4 large russet potatoes, 4 eggs, 1 cup shredded cheddar, 4 slices cooked bacon, 2 green onions, 2 tablespoons butter, sour cream, salt, pepper.

How to make it: 1. Bake the potatoes at 400°F for about 1 hour until tender. 2. Cut a slit on top and scoop out a few spoonfuls to make a hollow. 3. Mash the scooped potato with butter and salt, then press it back around the edges. 4. Crack an egg into each hollow and sprinkle with cheese. 5. Bake 15 to 18 minutes until the whites are set. 6. Top with bacon, green onion and sour cream.

Potato and Egg Pie With a Flaky Crust

Old church cookbooks are full of pies like this one, made from whatever was in the pantry. Thin slices of potato, hard boiled eggs and onion are layered with cream and cheese inside a buttery crust, then baked until golden. Every slice shows pretty layers. It reheats beautifully, so it is perfect for busy weeks. Would you serve it with a salad or with gravy? About $1.60 a serving.

You will need: 2 store bought pie crusts, 3 medium potatoes, 5 hard boiled eggs, 1 small onion, 1 cup cream, 1 cup shredded Swiss cheese, 1 beaten egg for brushing, salt, pepper, thyme.

How to make it: 1. Thinly slice the potatoes, simmer them 5 minutes and drain. 2. Line a 9 inch pie dish with one crust. 3. Layer the potatoes, sliced eggs, onion and cheese, seasoning each layer with salt, pepper and thyme. 4. Pour the cream over. 5. Cover with the second crust, seal the edges and cut steam vents. 6. Brush with beaten egg and bake at 375°F for 50 minutes.

Irish Boxty Pancakes With Poached Eggs

Boxty is Ireland’s beloved potato pancake, and it uses potatoes two ways. Grated raw potato gives crisp, lacy edges, while mashed potato and buttermilk keep the middle soft and tender. Topped with a poached egg and a little butter, it becomes a gentle, comforting supper that costs about $1 a serving. Have you ever tried boxty, or is this the first time you have heard of it?

You will need: 1 cup grated raw potato, 1 cup cold mashed potato, 1 cup flour, 1 teaspoon baking powder, 3/4 cup buttermilk, 4 eggs, butter, salt, chives.

How to make it: 1. Squeeze the grated potato dry in a clean towel. 2. Mix it with the mashed potato, flour, baking powder and salt. 3. Stir in the buttermilk to make a thick batter. 4. Fry spoonfuls in butter over medium heat, about 4 minutes per side. 5. Poach the eggs in simmering water with a splash of vinegar for 3 minutes. 6. Serve each stack with an egg and chives.

Indian Aloo Egg Curry

In many Indian homes, aloo anda curry is what you make when the week has been long and the budget is tight. Boiled eggs and potato chunks simmer in a fragrant tomato and onion gravy with cumin, turmeric and garam masala. Serve it with rice or warm flatbread and watch it disappear. Mild or spicy, how do you like your curry? It costs about $1.20 a serving.

You will need: 6 hard boiled eggs, 3 potatoes cut in chunks, 1 onion, 2 tomatoes, 3 garlic cloves, 1 tablespoon grated ginger, 1 teaspoon cumin seeds, 1 teaspoon turmeric, 1 teaspoon garam masala, chili powder to taste, 2 tablespoons oil, cilantro, salt.

How to make it: 1. Fry the cumin seeds in the oil until they sizzle. 2. Add the onion and cook until golden, then the garlic and ginger. 3. Stir in the tomatoes and spices and cook until the oil separates. 4. Add the potatoes and 1 1/2 cups water, cover and simmer 15 minutes. 5. Score the eggs lightly, add them and simmer 5 more minutes. 6. Top with cilantro and serve with rice.

Potato Nests With Baked Eggs and Ham

These little nests look fancy but cost very little. Shredded potatoes get pressed into a muffin tin and baked until crisp, then each one is filled with diced ham and an egg. They are perfect for a Sunday supper or a brunch for dinner night, and kids can hold them in their hands. Would your family eat two or three each? About $1.30 a serving.

You will need: 3 cups shredded potatoes (fresh or thawed frozen), 3 tablespoons melted butter, 1/2 cup grated Parmesan, 1/2 cup diced ham, 12 small eggs, salt, pepper, parsley.

How to make it: 1. Heat the oven to 425°F and grease a 12 cup muffin tin. 2. Squeeze the potatoes dry and mix with the butter, Parmesan, salt and pepper. 3. Press into the cups, building up the sides. 4. Bake 20 minutes until golden. 5. Add a little ham to each nest and crack in an egg. 6. Lower the oven to 375°F and bake 12 to 14 minutes.

Smashed Potato and Egg Sheet Pan Supper

One pan and almost no cleanup. Baby potatoes are boiled, smashed flat and roasted until the edges shatter, then eggs bake right in the gaps between them. A few handfuls of spinach and some cherry tomatoes make it a full meal. If you are a crispy potato fan, you will also love our potato side dishes that always steal the spotlight. It costs about $1.50 a serving.

You will need: 1 1/2 pounds baby potatoes, 1/4 cup olive oil, 6 eggs, 2 cups baby spinach, 1 cup cherry tomatoes, 1/2 cup crumbled feta, garlic powder, paprika, salt, pepper.

How to make it: 1. Boil the potatoes 15 minutes until tender, then drain. 2. Place them on an oiled sheet pan and smash each one flat with a glass. 3. Drizzle with oil, season and roast at 450°F for 25 minutes. 4. Tuck the spinach and tomatoes into the gaps. 5. Crack the eggs into the open spaces. 6. Bake 8 to 10 minutes, then top with feta.

Potato and Egg Tacos With Salsa Verde

In Texas, potato and egg tacos are a morning tradition, but they make a fantastic quick dinner too. Diced potatoes crisp up in a skillet, soft scrambled eggs get folded in, and everything goes into warm tortillas with tangy salsa verde. Taco night for a family of four can cost under $6. Poll time: A) flour tortillas, B) corn tortillas, C) both, or D) lettuce wraps?

You will need: 3 medium potatoes, 8 eggs, 8 small tortillas, 1/2 onion, 1 cup salsa verde, 1/2 cup cotija or shredded cheese, 2 tablespoons oil, cumin, salt, cilantro, 1 lime.

How to make it: 1. Dice the potatoes small and fry them in oil for 12 minutes until crisp and tender. 2. Add the onion with a pinch of cumin and salt. 3. Beat the eggs, pour them into the pan and stir gently until soft and set. 4. Warm the tortillas in a dry pan. 5. Fill them with the potato and egg mix. 6. Top with salsa verde, cheese, cilantro and a squeeze of lime.

Polish Potato Pancakes With a Fried Egg

Ask anyone with a Polish grandmother about placki and you will probably hear a happy story. These thin, lacy potato pancakes are fried until crackly and served hot from the pan with sour cream. Add a fried egg on top and they turn into a full dinner for about $1 a serving. Did your family eat potato pancakes with sour cream, applesauce or a sprinkle of sugar?

You will need: 2 pounds russet potatoes, 1 small onion, 5 eggs (1 for the batter, 4 for frying), 3 tablespoons flour, 1 teaspoon salt, oil for frying, sour cream, dill.

How to make it: 1. Finely grate the potatoes and onion, then drain off the liquid. 2. Mix in 1 egg, the flour and the salt. 3. Heat a thin layer of oil in a large skillet. 4. Drop in spoonfuls of batter and flatten them. 5. Fry 3 to 4 minutes per side until deep golden. 6. Fry the remaining eggs and serve them on top with sour cream and dill.

Cheesy Potato and Egg Casserole for a Crowd

When the whole family comes over and money is tight, this casserole saves the day. Frozen hash browns, eggs, milk and plenty of cheese bake into a big, golden pan that feeds eight to ten people. You can put it together the night before and just slide it into the oven. Who in your family always asks for seconds? It costs about $1.20 a serving.

You will need: 1 bag (30 ounces) frozen shredded hash browns, 10 eggs, 2 cups milk, 2 cups shredded cheddar, 1 cup diced ham or cooked sausage (optional), 1 small onion, 1 bell pepper, 1 teaspoon dry mustard, salt, pepper.

How to make it: 1. Grease a 9×13 inch baking dish. 2. Spread the hash browns, onion, pepper and ham in the dish. 3. Whisk the eggs, milk, mustard, salt and pepper. 4. Pour it over and top with the cheese. 5. Cover and chill overnight if you like. 6. Bake at 350°F for 55 to 60 minutes until set in the center.

Spanish Poor Man’s Potatoes With Fried Eggs

Patatas a lo pobre means poor man’s potatoes, and the name says it all. Potatoes, onions and green peppers cook slowly in olive oil until soft and sweet, then crispy fried eggs go right on top. It is humble food that tastes rich, for about $1.10 a serving. So, after all these potato and egg dinners, which one are you making first? A) the skillet, B) the tortilla, C) the curry, or D) this one?

You will need: 4 medium potatoes, 1 onion, 2 green bell peppers, 2 garlic cloves, 1/2 cup olive oil, 4 eggs, salt, smoked paprika.

How to make it: 1. Slice the potatoes thin and cut the onion and peppers into strips. 2. Warm the olive oil in a wide pan over medium low heat. 3. Add the vegetables with salt and cook 25 minutes, stirring now and then, until soft. 4. Add the sliced garlic and a pinch of paprika for the last 2 minutes. 5. Fry the eggs in a little hot oil until the edges are crisp. 6. Serve the eggs on top of the potatoes.