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Easy Egg and Potato Breakfast

A quick and hearty one-pan meal featuring crispy potatoes and fluffy eggs, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 medium potatoes, diced Russet or Yukon gold
  • 2 tbsp oil For frying
  • 1/2 tsp smoked paprika Optional, for a kick
  • 1 tsp salt To taste
For the Eggs
  • 4 large eggs Adjust for servings
  • 1/2 cup cheddar cheese, grated Or cheese of choice
  • 2 tbsp green onions, chopped For garnish

Method
 

Cooking Potatoes
  1. Heat oil in a large skillet over medium-high heat.
  2. Add diced potatoes and spread them out in a single layer. Season with salt.
  3. Cook for 3-4 minutes without stirring to allow them to brown and become crispy.
  4. Flip the potatoes and cook for another 3-4 minutes or until golden and crispy.
Cooking Eggs
  1. Once potatoes are crispy, create small wells in the potatoes.
  2. Crack eggs into the wells and cover the pan quickly.
  3. Cook for 3 minutes for runny yolks, or 4-5 minutes for firmer eggs.
  4. Sprinkle cheese on top and cover for an additional minute to melt.
Serving
  1. Sprinkle with green onions and serve immediately.

Notes

Feel free to add leftover veggies or meats for extra flavor. Adjust cooking times based on your preferred egg doneness. Leftover skillet makes a great taco filling.