Batata wa bayd means potatoes and eggs in Arabic. Also known as mfarakeh, it’s a popular Middle Eastern dish with Lebanese families because it’s one of the least expensive and fastest-to-prepare breakfast recipes with good amounts of beneficial carbs and proteins. Lebanese potatoes and eggs is a tradition in villages where everyone keeps chickens and plants potatoes in the garden.

This Lebanese potatoes and egg recipe is one of my favorite childhood memories. My mother used to make it every day for breakfast, which became a nightmare for my siblings and me because we grew tired of it. However, now each time I make this batata wa bayd recipe, it takes me back fondly to the nostalgic days of growing up in Lebanon.

Batata Wa Bayd (Lebanese Potatoes and Eggs) article

Batata wa bayd must be drizzled with olive oil in order for you to best enjoy its taste. In Lebanon, we eat it in pita bread. However, you can also serve it with olives, fresh mint, cucumber, and tomatoes as sides. 

But my recommendation, to have the best experience with this mfarakeh recipe, is to make a pita bread sandwich. Stuff the pita with tender potatoes and eggs and the aforementioned vegetables. You can add more salt and pepper, depending on your taste. Believe me, it will be amazing!

By the way, if you’re looking for more batata recipes, you need to try batata harra, which is Lebanese spiced potatoes. This is a popular side dish, while this Lebanese eggs with potatoes recipe is more commonly served for breakfast.


  • Instead of garnishing with chopped parsley, try the Lebanese egg dish with chopped fresh cilantro, fresh mint, fresh dill, or green onion.
  • If you’d like to add more seasoning and flavor, add ½ a teaspoon of ground cumin, za’atar, or the Lebanese 7-spice blend. 
  • Alternatively, for a little heat, add a pinch of crushed red pepper flakes.
  • For a cheesy boiled potatoes and eggs recipe, add ¼ cup of your favorite cheese (I recommend shredded mozzarella cheese or shredded cheddar cheese) when you mash the ingredients together.


What are the best potatoes to use in batata wa bayd?

I recommend using russet potatoes for this recipe, as they’re the best potato to use in mashed potato recipes.

How do you serve batata wa bayd?

I love to serve this Lebanese potato and egg breakfast dish as a freshly baked pita bread sandwich with vegetables like olives, pickles, cucumber slices, and tomato slices. But another popular way to serve batata wa bayd is as a main meal with a side salad like fattoush or roasted vegetables. Or you could use this batata recipe to make vegetarian potato and egg tacos.

How do you store Lebanese potatoes and eggs?

I would only store leftovers in an airtight container in the fridge for up to two days and reheat them on the stovetop. This is one of those dishes best served immediately.

Batata Wa Bayd (Lebanese Potatoes and Eggs) (610 × 410 px)

Batata Wa Bayd (Lebanese Potatoes and Eggs)

5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Side Dish
Cuisine Lebanese
Servings 4
Calories 265 kcal


  • 2 medium potatoes, peeled and cubed
  • 3 hard-boiled eggs, peeled
  • 1 tsp freshly squeezed lemon juice
  • 4 tbsp olive oil, divided
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Chopped fresh parsley, to garnish


  • In a saucepan, cover the potatoes with cold water by about an inch. Bring the water to a boil, then lower the heat and simmer the potatoes for 8 to 10 minutes, until the potatoes are tender when tested with a fork.
  • In a bowl, mash together the eggs and potatoes with a fork until they are combined. Stir in the lemon juice, 2 tablespoons of olive oil, salt, and pepper, and mix well.
  • Drizzle the remaining olive oil over the egg dish and sprinkle it with the parsley. Serve warm.


Calories: 265kcalCarbohydrates: 19gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 344mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 199IUVitamin C: 21mgCalcium: 33mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Farah Farah
Farah is a Lebanese recipe developer who was born in Kuwait and moved to Lebanon to continue her studies in Beirut when she was 17 years old. She has a background in sales and marketing. Farah discovered cooking when she started taking care of her little brother and sister when her mom was travelling away. She fell in love with Lebanese cuisine and its complexity of culture. Farah cooks with passion and love. All of her friends can’t wait to be invited for lunch or dinner to her house just to taste her meals! She enjoys travelling and trying traditional street food. Having a great time with the people you care about and enjoying a tasty meal is what she calls a good life.


  1. Thelma June 17, 2023 at 1:41 pm - Reply

    Going to try it.

    • Bill Bradley, R.D. June 30, 2023 at 1:12 pm - Reply


  2. Jo Ann June 11, 2023 at 9:58 am - Reply

    Can the leftovers be frozen? I am only making it for myself.

    • Bill Bradley, R.D. August 11, 2023 at 9:41 am - Reply

      I haven’t tried freezing them, but my gut says that it might be better to cut the recipe in half instead.

  3. Judy Go Wong June 9, 2023 at 9:23 am - Reply

    5 stars
    Looks and sounds delicious. I can’t wait to try it. Thank you!

    • Bill Bradley, R.D. August 11, 2023 at 9:41 am - Reply

      Hope you enjoy them!

5 from 4 votes (3 ratings without comment)

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