Egg Potato Skillet (Print Version)
One-pan classic where crisp potatoes hang out with melty cheese, eggs, and some veggies for an easy breakfast.
# Ingredients:
→ Base
01 -
2 cups potatoes, diced (about 2 medium ones, peel if you want)
02 -
2 tablespoons butter or olive oil for cooking
→ Vegetables
03 -
1 clove garlic, finely chopped
04 -
1 whole bell pepper, cut up, any color works
05 -
1/2 onion, chopped
→ Egg Mixture
06 -
1/4 cup cream or milk
07 -
6 eggs, beaten up
→ Add-ins
08 -
1/3 cup cooked sausage crumbles, ham bits, or bacon if you like
09 -
1/2 cup shredded Monterey Jack or Cheddar cheese
→ Seasonings and Garnish
10 -
2 tablespoons fresh parsley, chives, or green onions, chopped
11 -
Black pepper, add as much as you want
12 -
Salt, toss in until it tastes right
# Steps:
01 -
Start by chopping your potatoes, onion, bell pepper, and garlic. Next, crack your eggs into a bowl, splash in some milk or cream, and whisk them up good.
02 -
Warm up your skillet on medium-high with some butter or oil. Toss in potatoes and cook until they're crunchy and browned, around 7 or 8 minutes, moving them every so often.
03 -
Add bell pepper, onion, and garlic to the skillet. Keep cooking till those are nice and soft, maybe 3 to 4 minutes.
04 -
Turn the burner down to medium-low. Pour the eggs over everything. If you're throwing in some cooked meat, now's the time. Let the eggs start to set, then give it all a gentle stir.
05 -
Scatter cheese all over the eggs. Pop a lid on the pan and let it cook till the cheese melts and eggs are just barely firm, maybe 2 or 3 minutes.
06 -
Sprinkle on salt, black pepper, and your favorite fresh herbs right before you dig in.
# Notes:
01 -
Quick tip: zap your potatoes in the microwave first or steam them to get them crispy faster.
02 -
Mix up the fillings and switch cheeses so it fits what you like or need to eat.