This creamy potato and egg recipe is one of my favorite go-to meals when I want something hearty, flavorful, and easy to put together. With tender potatoes, perfectly cooked eggs, and a savory blend of spices, this dish is cozy comfort food at its finest. It’s ideal for breakfast, brunch, or even a quick weeknight dinner.
Why You’ll Love This Recipe
I love how simple and satisfying this recipe is. The ingredients are basic, but the results are anything but. The potatoes get golden and crispy on the outside while staying soft on the inside, and the eggs add a rich, creamy texture that ties everything together. Plus, it all comes together in one skillet, which makes cleanup a breeze. Whether I’m feeding the whole family or just myself, this dish never disappoints.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Potatoes (russet or Yukon gold work great)
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Eggs
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Onion
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Garlic
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Olive oil or butter
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Paprika
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Salt
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Black pepper
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Optional: chopped parsley, chili flakes, or cheese
directions
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I start by peeling and dicing the potatoes into small cubes, then boiling them for 5–7 minutes until just tender.
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While the potatoes are boiling, I heat olive oil in a large skillet and sauté the chopped onion until translucent.
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I add minced garlic and cook for another minute, then drain the potatoes and add them to the skillet.
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I season everything with salt, pepper, and paprika, letting the potatoes crisp up and turn golden brown.
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Once the potatoes are nicely browned, I make small wells and crack the eggs directly into the skillet.
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I cover the pan and let the eggs cook until the whites are set but the yolks are still runny, about 4–6 minutes.
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Finally, I sprinkle fresh parsley or a bit of cheese over the top before serving.
Servings and timing
This recipe makes 2–3 servings. It takes about 10 minutes to prep and 20 minutes to cook, so it’s ready to enjoy in just 30 minutes.
Variations
Sometimes I add bell peppers or spinach for extra veggies. If I’m in the mood for something cheesy, I melt some shredded cheddar or feta on top before serving. For a spicier kick, I toss in a pinch of chili flakes or top it with hot sauce.
storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or microwave in short intervals until warmed through. The eggs may firm up a bit, but it still tastes delicious.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, I’ve swapped in sweet potatoes and they work great. They add a slightly sweeter taste and pair nicely with the eggs and spices.
How do I keep the potatoes from getting mushy?
I make sure to boil them just until tender and then let them crisp up in the skillet without stirring too much.
What kind of pan is best for this recipe?
I prefer using a nonstick or cast-iron skillet to help the potatoes get a nice crispy edge without sticking.
Can I bake the eggs instead of cooking them on the stove?
Definitely. I crack the eggs over the potatoes and transfer the skillet to a preheated oven at 375°F (190°C) for 8–10 minutes, or until the eggs are done to my liking.
Is this recipe good for meal prep?
It can be, though I recommend slightly undercooking the eggs if I’m planning to reheat later, so they don’t get rubbery.
Conclusion
This potato and egg skillet is one of those recipes I turn to when I need something warm, filling, and quick. It’s packed with flavor, easy to customize, and always hits the spot—whether it’s for breakfast, lunch, or dinner. Give it a try, and I bet it’ll become a favorite in your kitchen too.
Print
Creamy Potato and Egg Skillet – A Comforting Classic Made Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Breakfast, Brunch, Quick Dinner
- Method: Skillet, Stovetop
- Cuisine: American, Comfort Food
- Diet: Vegetarian
Description
This creamy potato and egg skillet is the ultimate comfort food—simple, hearty, and made in just one pan. With crispy golden potatoes, perfectly cooked eggs, and savory spices, it’s a flavorful dish perfect for breakfast, brunch, or a quick dinner. Easy to customize and incredibly satisfying, this one-skillet meal is a go-to recipe for busy days or cozy mornings.
Ingredients
- Potatoes (russet or Yukon gold)
- Eggs
- Onion
- Garlic
- Olive oil or butter
- Paprika
- Salt
- Black pepper
- Optional: Chopped parsley, chili flakes, or shredded cheese
Instructions
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Peel and dice potatoes into small cubes. Boil for 5–7 minutes until just tender, then drain.
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Heat olive oil or butter in a large skillet over medium heat. Sauté the chopped onion until translucent.
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Add minced garlic and cook for 1 more minute.
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Stir in the boiled potatoes, season with salt, pepper, and paprika. Cook until the potatoes are golden and crispy.
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Make small wells in the potatoes and crack eggs directly into the skillet.
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Cover and cook for 4–6 minutes, or until egg whites are set but yolks are still runny.
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Garnish with fresh parsley or sprinkle with cheese, if using. Serve hot.
Notes
- Add bell peppers, spinach, or tomatoes for more veggies.
- Use cheddar, mozzarella, or feta for a cheesy twist.
- Bake the eggs in the oven at 375°F (190°C) for 8–10 minutes if you prefer.
- For a spicy kick, top with chili flakes or hot sauce.
- Store leftovers in an airtight container for up to 3 days.
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