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Potatoes and Eggs in skillet

Lebanese Potato and Eggs (Batata Wa Bayd)

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Lebanese


A simple potato and egg hash commonly eaten in Arab homes for breakfast.


Units Scale
  • 1 large onion, diced
  • 3 tablespoons olive oil or grapeseed oil, divided
  • 1 pound russet potato, cleaned + peeled, cut into 1/2" cubes
  • 1.5 teaspoons kosher salt, divided (3/4 teaspoon if using table salt)
  • 4 large eggs
  • 1 teaspoons allspice or 7 spice/mixed spice
  • 1/2 teaspoon black pepper
  • sprinkle of fresh parsley, chopped
  • tomatoes for garnish


  1. Heat 2 tablespoons olive or grapeseed oil to a 10" nonstick pan on medium-low heat.
  2. Add your diced onion and allow to cook for about 10 minutes until they just begin to turn translucent.
  3. Add your 1/2" diced potato pieces and an additional tablespoon of olive oil to your onion mixture and continue cooking for about 15 minutes on medium-low, stirring and turning every 3-4 minutes. Add 1/2 teaspoon kosher salt.
  4. In a small bowl, crack your eggs and add your spices: additional teaspoon of kosher salt, 1 teaspoon allspice or 7/mixed spice and 1/2 teaspoon black pepper. Whisk until combined.
  5. Once your potatoes are browned and softened, add your egg mixture to the pan and slowly mix for 2-3 minutes until just set.
  6. Remove from heat, top with fresh parsley and tomato. Enjoy with pita bread straight from the pan!

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