Crispy Breakfast Potato Skillet

Name: Crispy Breakfast Potato Skillet
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 lbs Yukon Gold potatoes, cut into small cubes; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 small yellow onion, diced; 1 red bell pepper, diced; 1 tsp smoked paprika; 1/2 tsp garlic powder; 6 large eggs; Kosher salt and black pepper; 2 tbsp chopped chives

Breakfast One-Pot Gluten-Free

Golden potatoes, soft onions, and peppers tucked beneath eggs with properly runny yolks. The trick is giving the potatoes a short covered steam before letting them brown undisturbed, which gets breakfast on the table much faster than waiting for raw cubes to roast through.

Course: Breakfast
Time: 40 min
Servings: 4

Cooking Notes

Par-cook the potatoes until just tender, then let their surfaces dry before they hit the skillet. Dry, softened potatoes brown faster and more evenly than raw wet cubes.
Use a wide hot skillet and resist constant stirring. Potatoes need uninterrupted contact with the pan to form a crust, so turn them only after the undersides are deeply golden.
Add onions, peppers, or other quicker-cooking ingredients after the potatoes have already begun browning. Starting everything together can leave the potatoes pale while the vegetables overcook.

Recipe Card

Crispy Breakfast Potato Skillet

By Gabriella

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Category: Breakfast
Total Time: 40 min
Difficulty: Easy

Servings: 4

Ingredients

1 1/2 lbs Yukon Gold potatoes, cut into small cubes
2 tbsp olive oil
1 tbsp unsalted butter
1 small yellow onion, diced
1 red bell pepper, diced
1 tsp smoked paprika
1/2 tsp garlic powder
6 large eggs
Kosher salt and black pepper
2 tbsp chopped chives

Instructions

1
Heat the oil in a large cast-iron skillet over medium heat, add the potatoes with a splash of water, and cover for eight minutes to steam their centers.
2
Remove the lid, add the butter, onion, bell pepper, paprika, garlic powder, salt, and pepper, and toss everything together once.
3
Press the mixture into an even layer and let it cook undisturbed for six minutes before turning the potatoes and browning the other side.
4
Make six wells between the crisp potatoes and crack an egg into each one. Cover and cook for five to seven minutes, until the whites set but the yolks remain soft.
5
Season the eggs directly, scatter chives over the skillet, and bring it straight to the table while the potatoes are still crackly.