Skillet Potatoes and Eggs Recipe

One of my favorite breakfast meals to make for the two of us is Skillet Potatoes and Eggs. It’s the perfect recipe to make when you want something hearty, yet simple and filling.

Whether you’re making it for breakfast, lunch, or dinner, this dish hits the spot every time. And the best part? You probably already have everything you need in your kitchen.

It starts with the simple combination of potatoes, sweet bell peppers and onions. Add a little seasoning to taste and when the potatoes are tender, crack a couple of eggs on top.

Once the eggs are done to your liking, your meal is ready to be served! And it only takes 20 minutes!!

The Best Potato To Use When Making Skillet Potatoes and Eggs

Just like when making Skillet Roasted Chicken and Potatoes or any other skillet potatoes recipe, choose Yukon Gold potatoes. Their naturally creamy texture and buttery flavor make them the perfect choice for this dish.

Unlike russet potatoes, which are great for baking and mashing, Yukon Golds hold their shape beautifully when cooked, so you get that perfect balance of crispy edges and tender insides.

But what if you don’t have fresh potatoes on hand? No worries! You can absolutely use frozen cubed potatoes for this recipe.

Just be sure to let them thaw for about 10 minutes before you add them to the skillet. This little step ensures they cook evenly and get that delicious golden-brown color we’re after.

How To Season Skillet Potatoes and Eggs

One of the reasons that I love to make this recipe is that it doesn’t require a lot of ingredients, including the seasonings. Although you could use a variety of seasonings to switch up the flavor, I prefer to stick to the simple combination of garlic salt, salt, and pepper.

However, I will often add red pepper flakes to give the potatoes and eggs a little bit of spice. And, of course, you can always experiment with your favorite herbs or spices like paprika, thyme, or even a sprinkle of smoked paprika for a smoky twist.

The Secret to Perfectly Crispy Potatoes

The key to making this skillet potatoes and eggs recipe all relies on getting the potatoes crispy on the outside and nice and tender on the inside. So how do you make that happen?

Here’s a little tip that makes all the difference: cook the potatoes in a mixture of oil and butter. Not only will you get that nice, crispy texture on the outside, butter adds richness and depth of flavor that’s hard to beat.

The combination of the two ensures that your potatoes will be crispy on the outside but still soft and creamy on the inside. Start by heating the oil in your skillet and then add a pat of butter and let it melt just before you toss in the potatoes.

As the butter melts and start to brown, it will give your potatoes a beautiful golden color and that irresistible flavor. This method is foolproof and works every time, ensuring your potatoes are crispy on the outside, yet soft and tender on the inside.

What Vegetables To Add To Skillet Potatoes and Eggs

Although you could make breakfast with just potatoes and eggs, the addition of sweet bell peppers and onions is a must in my opinion. Not only do they add vibrant color to the dish, but they also bring a sweetness that pairs beautifully with the potatoes and eggs.

The key here is to cook the vegetables until they’re just tender, so they still have a bit of bite to them. However, you’ll want to start with the potatoes first, as they take the longest to cook.

Once they’re about halfway done, you can add the bell peppers and onions. This way, everything will be perfectly cooked by the time the potatoes are golden and crispy.

The Eggs: Cooked to Perfection

Finally, it’s time to add the eggs. The beauty of this dish is that you can cook the eggs to your preferred doneness. Whether you like them sunny-side up with runny yolks that mix with the potatoes or prefer them cooked all the way through, it’s entirely up to you.

Simply crack the eggs directly into the skillet, nestling them among the potatoes and vegetables. Cover the skillet with a lid to help the eggs cook evenly.

For sunny-side-up eggs, cook them just until the whites are set but the yolks are still runny. If you prefer your eggs more well-done, leave them on the heat a bit longer. Just be sure to keep the skillet covered until the eggs are done to your liking.

A Dish for Any Time of Day

One of the best things about skillet potatoes and eggs is how versatile it is. It’s hearty enough to serve as a breakfast that will keep you full all morning, yet simple enough to make a quick and satisfying lunch or dinner.

In just one skillet, you’ve got a meal that’s comforting, delicious, and easy to make. However you can also pair it with some toast, a side of bacon, sausage or fruit for a complete meal.

So the next time you’re looking for a meal that’s as easy as it is satisfying, give this skillet potatoes and eggs a try. It’s sure to become a favorite in your kitchen, just like it has in mine.

Skillet Potatoes and Eggs Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon butter, unsalted
• 2 medium Yukon gold potatoes*
• 1/2 teaspoon garlic salt
• 1/4 medium onion, diced
• 1/2 sweet bell pepper (red, yellow or orange)
• Kosher salt and ground black pepper, to taste
• 1/4 teaspoon red pepper flakes
• 2 large eggs

INSTRUCTIONS

Prepare The Vegetables:

Wash, peel and dice potatoes into 1/2 inch cubes. Be sure that they are uniform in size so that they cook evenly.

Cut the onion into small chunks, between 1/4-1/2 inch in size. You don’t want to dice them too small or they will burn.

Remove the stem and seeds from the sweet bell pepper. Then cut the pepper into the same size as the onion pieces (1/4-1/2 inch). Set aside.

Cooking Instructions:

Add the oil into a large skillet and place over medium-high heat. Once the oil is hot add the butter. When it melts, swirl the liquid so that the entire bottom surface of the skillet is coated. Then add the potatoes and cook for 3 minutes, undisturbed.

Then flip the potatoes, sprinkle the garlic salt on top and cover the skillet. Continue to cook for 3-4 minutes, stirring occasionally or until the potatoes are just slightly tender.

Remove the lid and add the onion and diced bell pepper to the skillet and stir.

Season it with garlic salt, pepper, and red pepper flakes to taste. Continue to cook, stirring frequently for 5 minutes.

Make two nests in the potatoes and break the eggs into the nests. Season with salt and pepper. Cover the skillet with the potatoes and eggs and let the eggs cook for 2-3 minutes or until the egg white starts to turn white. Turn off the heat and with the skillet still on the warm burner let the egg cook until the desired firmness is reached.

Serve warm with salt and pepper to taste.

Enjoy! Mary

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