Lebanese Potato and Egg Recipe (Batata Wa Bayd)

What is Batata Wa Bayd (And Why My Family Made It on Repeat)

Batata Wa Bayd is a traditional Lebanese potato and egg dish that shows up at breakfast, brunch, and dinner tables across Lebanon. It goes by a few names depending on the region and the cook. Batata Wa Bayd is the most literal (potatoes and eggs). Mfarakeh refers more specifically to the scrambled preparation where the eggs are folded and broken up as they cook into the potatoes.

The spice profile varies by family. Some cooks use cinnamon and black pepper. Others use sumac for brightness. Many versions call for cumin. My version uses cumin, paprika, oregano, and a pinch of crushed red pepper, which gives it a warm, savory depth that pairs really well with the earthiness of the potatoes. What makes this dish special is not any one ingredient. It is the technique of letting the onions go low and slow until they are deeply golden and sweet, then building the rest of the dish on top of that flavor base. That step alone is what separates a good Batata Wa Bayd from a great one.

Recipe Ingredients You’ll Need:

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Potatoes: This recipe uses russet potatoes, which get beautifully crispy on the outside and fluffy inside when sauteed in olive oil. Yukon Gold also works well and gives a creamier, more buttery texture. Whatever you use, dice them into roughly the same size pieces, about half an inch, so they cook evenly. Uneven pieces mean some will be soft and some will still be raw when the eggs go in.
• Eggs: Five large eggs for four servings. Whisk them well before they go into the pan so the yolks and whites are fully combined. You want them to cook evenly throughout rather than having streaks of white in the finished dish.
• Onion: One yellow onion, thinly sliced. This is not a step to rush. The onions need to go low and slow until they are soft, golden, and slightly sweet. That caramelization is what gives the whole dish its flavor foundation.
• Spices: Cumin, paprika, oregano, and crushed red pepper. These go into the egg mixture before the eggs hit the pan so every bite gets seasoned. If you want to lean more traditionally Lebanese, you can swap in a pinch of cinnamon or allspice, or use this Homemade Shawarma Spice Blend for a different warmth altogether. Another option is to sprinkle this Lebanese Seven Spice Blend over the eggs.
• Parsley and pita bread for serving: Not optional in my book. The fresh parsley adds a clean, bright note against all that warm spice, and pita is the vehicle this dish was made for.

The Secret to Getting the Potatoes Actually Crispy

This is the step that makes or breaks the dish, and it comes down to two things: heat and patience. After the onions have caramelized, add the potatoes in a single layer with that last tablespoon of olive oil. Resist the urge to stir. Let the potatoes sit undisturbed for several minutes so they make full contact with the hot pan and develop a golden crust on the bottom. When you do stir or flip, do it gently and only once or twice. Constant stirring steams the potatoes instead of crisping them.

You will know the potatoes are ready when the edges look golden and the insides yield easily when you press one with a spatula. They should give without crumbling. That is when you add the eggs. If your potatoes are sticking to the pan, the pan was not hot enough or there was not enough oil. Add a small drizzle and let them go a little longer before flipping.

How to Make Lebanese Potatoes and Eggs

Step 1: Thinly Slice Onions: Thinly slice the onions and set aside. 

Step 2: Dice Potatoes: Wash and peel the potato and dice them into the same sized chunks. 

Step 3: Saute Onion and Potatoes: Next heat a large skillet over medium-high heat. Add 3 tablespoons olive oil. Add the onions, garlic, salt and pepper and turn the heat down to medium-low heat and cook for 15-20 minutes.

Step 4: Add Potatoes: Add the potatoes to the pan and continue to cook the potatoes and onions until potatoes are soft, about 20 minutes.