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Potatoes Olé

 Potatoes Olé
I came up with this potato and egg recipe one summer when relatives came to visit. It was a well received by everyone! To save time, you can use frozen hash browns.
8 ServingsPrep: 25 min. Bake: 35 min.


  • 3/4 cup chopped onion
  • 3/4 cup each chopped green, sweet red and yellow pepper
  • 2 tablespoons butter
  • 2 pounds red potatoes, cooked, peeled and cubed (1/4-inch cubes)
  • 1 can (4 ounces) chopped green chilies, drained
  • 5 Eggland's Best Eggs, lightly beaten
  • 1 cup evaporated milk
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Salsa and sour cream, optional


  • In a large skillet, saute onion and peppers in butter until tender.
  • Add potatoes and chilies; toss to combine.
  • Transfer to a greased 2-qt. baking dish. In a large bowl, whisk the
  • eggs, milk, cheese, salt and pepper; pour over the potato mixture.
  • Bake, uncovered, at 400° for 35-40 minutes or until a thermometer
  • reads 160°. Serve with salsa and sour cream if desired. Yield: 8
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 266 calories, 13 g fat (7 g saturated fat), 163 mg cholesterol, 460 mg sodium, 26 g carbohydrate, 3 g fiber, 12 g protein.

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Potatoes Olé (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.