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.
