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Introduction
Craving a warm, hearty meal that’s both easy to prepare and incredibly satisfying? Look no further than this comforting potato and egg skillet dish. It's a versatile recipe ideal for breakfast, lunch, or dinner—perfect for busy weeknights, lazy weekends, or when your fridge is down to basics. The creamy potatoes combined with the richness of eggs offer a satisfying balance of texture and flavor in every bite.
Ingredients
Here’s what you’ll need to bring this dish together:
3 medium potatoes, peeled and diced
4 large eggs
1 small onion, finely chopped
1 bell pepper (any color), diced
2 tablespoons olive oil (or butter)
1 garlic clove, minced
Salt and black pepper, to taste
Optional toppings: chopped parsley, grated cheese, chili flakes, or hot sauce
Instructions
Prepare the potatoes
Start by boiling the diced potatoes in salted water for 5–7 minutes, or until just tender. Drain and set aside.
Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions and bell peppers. Cook for 4–5 minutes until softened, then stir in the minced garlic. Sauté for another minute.
Crisp the potatoes
Add the boiled potatoes to the skillet. Season with salt and pepper. Cook for 5–8 minutes, flipping occasionally, until golden and crispy on the edges.
Add the eggs
Make small wells in the potatoes and crack an egg into each. Cover the skillet with a lid and cook for 5–7 minutes, or until eggs are cooked to your liking (firm whites, runny or set yolks).
Finish and garnish
Remove from heat. Top with chopped parsley, shredded cheese, or chili flakes if desired.
Serving and Storage Tips
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