Roasted Potatoes with Green Chilies, White Cheddar and Eggs


This is a great breakfast egg dish we serve often at the Inn at Blackberry Creek. When I try new recipes I always make it exactly as shown, and then I modify it to my taste. The original recipe called for boiled potatoes but the roasting of the potatoes is important and adds a different flavor to the dish so don’t cut corners on that part.

3 Large organic potatoes w/or w/out skins
1 small Walla Walla Sweet Onion
4 oz chopped green chilies mild
1 cup 4% small curd cottage cheese
1/2 cup light cream
1 cup dubliner white cheddar
6 large eggs
1/2 tsp fresh ground salt
1/2 tsp fresh ground pepper
2 tablespoons olive oil

Chop potato and onion into 1/2″ cubes and place in a 9″ oiled deep dish pie pan, drizzle with oil and salt and pepper well. Bake at 395 for approx 30 minutes until both potato and onion are tender. Remove and cool. Grate 1 cup Dubliner white cheddar and set aside, in a separate bowl mix together eggs, cottage cheese, light cream, 1/4 tsp salt and pepper, drained chilies. Place cheese on top of cooled potatoes (if you are baking right away you can leave the potatoes hot and add ingredients right away) Pour egg mixture on top and bake for approx. 45 minutes until puffed and browned serve with a little fresh grated Ramona, and some fresh chives from the garden. Enjoy!!!!!

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