Potatoes and Eggs Skillet Recipe
A potatoes and eggs skillet is a quick one-pan breakfast made with crispy potatoes, eggs, and spices.
Ingredients
- 1 –2 tablespoons olive oil
- 2 medium potatoes peeled and cubed
- 1/4 yellow onion diced
- 1/2 bell pepper red preferred, diced
- Salt to taste
- Ground black pepper to taste
- 1/2 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper or chili flakes
- 2 –3 large eggs
- Pinch of salt for eggs
- 1/2 teaspoon za’atar
- Pinch of sumac
- Fresh parsley chopped
- Fried onions
Instructions
- Wash, peel, and dice the potatoes. If using frozen diced potatoes, let them sit for about 10 minutes to slightly defrost.
- Heat olive oil in a skillet over medium-high heat.
- Add the potatoes and cook for 5–7 minutes, stirring occasionally to prevent burning.
- Add diced onion and bell pepper, stirring well. Add a little more oil if needed.
- Season with salt, pepper, dried parsley, and cayenne pepper. Cook for another 5 minutes until potatoes are golden and tender.
- Crack the eggs into the skillet. Add a pinch of salt. Let the egg whites spread around the potatoes while keeping yolks intact.
- Reduce heat, cover the skillet, and cook for 2 minutes or until eggs reach your desired doneness.
- Sprinkle za’atar, sumac, fresh parsley, and fried onions before serving.
- This potatoes and eggs skillet is best enjoyed hot straight from the pan.
Notes
- Substitute sweet potatoes for a slightly sweet variation