Smothered Potatoes Recipe

When it comes to comfort food, Smothered Potatoes reign supreme. Tender, creamy potatoes swimming in a rich, savory gravy, paired with cheesy, fluffy eggs—it doesn’t get better than this. Whether you’re making this for breakfast, brunch, or as a satisfying side dish, this recipe will hit all the right notes.

So, grab your skillet, and let’s get to making a dish that’ll bring everyone to the table. This is the kind of meal that says, “welcome home.”

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If you’ve ever craved a dish that’s hearty, flavorful, and easy to whip up, Smothered Potatoes are it. These potatoes are simmered in a luscious gravy made with onions, bacon grease, and butter, creating a perfect harmony of savory goodness. And when you pair them with cheesy eggs, you’ve got yourself a complete plate of comfort.

This recipe is versatile enough to serve with your favorite proteins or as the main star for a cozy meal. Whether you’re feeding the family or cooking for yourself, Smothered Potatoes will quickly become a staple in your kitchen.

Ingredients

Here’s what you’ll need to create this incredible dish:

For the Smothered Potatoes

• 2 pounds Yukon Gold potatoes (cut into equal-sized pieces)
• Salt (for boiling water)
• 2 tbsp bacon grease (or a butter and olive oil mix)
• 2 tbsp unsalted butter
• 1 medium onion (chopped, quartered, or diced as desired)
• 2 tbsp all-purpose flour
• 2 cups chicken broth (or stock, plus more for thinning if needed)
• Salt and pepper (to taste)

For the Cheesy Eggs

• 4 large eggs
• 2 tbsp milk (optional, for creamier texture)
• ½ cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• 1 tbsp butter
• Salt and pepper (to taste)

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Step-by-Step Instructions

Step 1: Prep and Boil the Potatoes

1. Wash and cut the Yukon Gold potatoes into evenly sized pieces to ensure they cook evenly.
2. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
3. Add the potatoes and cook them until they’re about 90% tender. You’ll know they’re ready when you can pierce them with a fork but they don’t fall apart. This should take about 10 minutes.
4. Drain the potatoes and set them aside while you prepare the gravy.

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Step 2: Make the Gravy Base

1. Heat a large skillet over medium heat and melt the butter. Add the bacon grease for an extra depth of flavor.
2. Sprinkle in the flour a little at a time, whisking constantly to create a smooth roux. Let the mixture cook until it turns golden brown and smells nutty.
3. Gradually pour in the chicken broth, whisking continuously to avoid lumps. If the gravy seems too thick, add more broth a little at a time to reach your desired consistency.
4. Season the gravy with salt and pepper, then reduce the heat to a gentle simmer.

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Step 3: Add Onions and Potatoes

1. Stir the chopped onions into the gravy, ensuring they’re well-coated. Cook until the onions begin to soften, about 3-5 minutes.
2. Gently fold in the partially cooked potatoes, being careful not to break them. Stir everything together and let the potatoes simmer in the gravy for about 10 minutes.
3. Taste and adjust the seasoning as needed. Keep the potatoes warm on low heat while you prepare the eggs.

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Step 4: Cook the Cheesy Eggs

1. In a mixing bowl, whisk the eggs with milk (if using), salt, and pepper until fully combined.
2. Heat a nonstick skillet over medium heat and melt the butter.
3. Pour the egg mixture into the skillet, letting it sit undisturbed for a few seconds.
4. Use a spatula to gently stir the eggs, scraping the bottom of the pan to create soft curds.
5. When the eggs are nearly set, sprinkle in the shredded cheese. Stir until the cheese is melted and the eggs are creamy. Remove from heat.

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Expert Tips and Tricks

• Cut Consistently: Evenly sized potato pieces ensure uniform cooking.
• Roux Mastery: Don’t rush the roux. Let it turn golden for the best flavor.
• Cheese Choices: Use sharp cheddar for a bold flavor or mix it up with gouda or pepper jack.
• Season As You Go: Taste each component and adjust the seasoning to bring out the best flavors.
• Low and Slow: Let the potatoes simmer gently to soak up all that gravy goodness.

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15 Variations to Try

1. Loaded Potatoes: Top with crumbled bacon and green onions.
2. Garlic Butter Potatoes: Add minced garlic to the gravy.
3. Cajun Style: Use Cajun seasoning in the gravy.
4. Mushroom Gravy: Add sautéed mushrooms.
5. Spicy Kick: Stir in red pepper flakes or hot sauce.
6. Herbaceous Twist: Add fresh thyme or rosemary.
7. Southwestern Flavor: Mix in diced tomatoes and green chilies.
8. Sweet Potatoes: Substitute Yukon Golds with sweet potatoes.
9. Creamier Gravy: Stir in a splash of heavy cream.
10. Vegetarian Option: Use vegetable broth instead of chicken broth.
11. Smoked Sausage Addition: Add slices of smoked sausage.
12. Zesty Lemon: Squeeze fresh lemon juice over the potatoes.
13. Cheesy Potatoes: Stir in shredded cheese into the gravy.
14. Breakfast Bowl: Serve over a bed of grits.
15. Italian Flair: Add grated Parmesan and fresh basil.

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What to Serve with Smothered Potatoes

1. Fried chicken
2. Grilled pork chops
3. BBQ ribs
4. Meatloaf
5. Roasted turkey
6. Smoked brisket
7. Baked salmon
8. Blackened shrimp
9. Southern green beans
10. Collard greens
11. Macaroni and cheese
12. Buttermilk biscuits
13. Cornbread
14. Coleslaw
15. A crisp garden salad

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Storage Tips

• Refrigeration: Store leftover potatoes and eggs in separate airtight containers. They’ll keep well in the fridge for up to 3 days.
• Freezing: Smothered Potatoes can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the potatoes in a skillet over medium heat with a splash of broth. Reheat eggs gently in a nonstick pan.

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How Much to Make for Family Gatherings

For a group of 10 people, plan on using 4-5 pounds of potatoes and doubling the gravy ingredients. For the eggs, increase to 12 eggs with 1 ½ cups of cheese.

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How Far in Advance Can I Make This Dish?

You can prepare the Smothered Potatoes up to 2 days in advance. Reheat them gently in a skillet before serving. The eggs are best made fresh, but you can whisk the mixture and shred the cheese ahead of time to save a few minutes.