Breakfast Potato Skillet With Eggs
The image is AI-generated. Cooking times are estimates.
A breakfast potato skillet combines golden potato cubes, sweet onion, peppers, and eggs in one pan. Parboiling the potatoes gives them a head start, so the centers become tender before the outside gets too dark. Finish with the eggs nestled into small spaces between the vegetables.
Ingredient notes
Waxy or all-purpose potatoes hold their shape well. Cut the pieces to a similar size so they cook together. The paprika adds warmth rather than strong heat; use smoked paprika if you prefer that flavor. A heavy pan helps hold an even temperature when vegetables are added.
Tips for a better result
Dry the parboiled potatoes before frying. Water on the surface encourages steaming and can cause the oil to spit. Spread the cubes out and give them time to brown before turning. If your pan is small, brown the potatoes in two batches rather than piling them up.
Substitutions and variations
Add cooked mushrooms or replace the pepper with zucchini. Keep the total quantity similar so the pan is not crowded. Cooked beans can make a useful addition, but add them near the end and heat thoroughly.
Storage and make-ahead tips
For make-ahead preparation, store the cooked potato mixture separately and cook fresh eggs when serving. Refrigerate leftovers promptly; reheat cooked leftovers to 74°C/165°F.
A common question
Can I skip parboiling?
You can cook small raw potato cubes entirely in the skillet, but the time and oil requirements change. Use the parboiled method for this draft recipe.
More from Crispe Kitchen
Explore the Breakfast collection or read our cooking guides for more kitchen ideas.
Breakfast Potato Skillet With Eggs
2 servings
Estimated prep: 15 minutes · Cook: 25 minutes
Equipment: Saucepan, wide lidded frying pan, colander
Ingredients
- 450 g potatoes, cut into 1.5 cm cubes
- 1 small onion, diced
- 1 red pepper, diced
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp fine salt, plus salt for boiling water
- 4 large eggs
- Black pepper and chopped parsley, to finish
Instructions
- Simmer the potato cubes in lightly salted water for 6–8 minutes, until partly tender. Drain well and let surface moisture evaporate.
- Heat oil in a wide pan. Add potatoes in a fairly even layer and cook over medium heat, turning occasionally, until golden and tender.
- Add onion, pepper, paprika, salt, and black pepper. Cook for 6–8 minutes, stirring, until the vegetables soften.
- Make four spaces in the mixture and crack an egg into each. Cover and cook gently until both whites and yolks are firm.
- Scatter with parsley and serve directly from the skillet.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Dry the parboiled potatoes before frying. Water on the surface encourages steaming and can cause the oil to spit. Spread the cubes out and give them time to brown before turning. If your pan is small, brown the potatoes in two batches rather than piling them up.