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We love breakfast so much that we have breakfast for dinner every Wednesday night!
We make classics like Pancakes or Waffles, but we also like savory dishes like eggs and potatoes. They’re a savory and filling one-pan dish and on the table in only 20 minutes!
If you’re trying to impress guests in town, we highly recommend giving this breakfast recipe a try. It’s also great for holiday mornings or brunch!
If you love these, you will also love our classic Omelette, Scrambled Eggs, and Breakfast Potatoes.
Why we think you’ll love it:
- They’re simple! From start to finish, these guys are made in about 20 minutes.
- Easy to customize. Add your favorite cheeses, meats, veggies, or seasonings for easy variations of this dish.
- Loved by all. Our entire family loves eggs and potatoes so this dish is one everyone enjoys. It’s full of flavor!
Eggs and Potatoes Ingredients and Substitutions
- 3 tablespoons butter – We use unsalted butter but salted also tastes great.
- 1½ pounds red potatoes, cubed – No peeling needed, just wash, dry, and dice.
- ¼ cup minced parsley, fresh
- 2 teaspoons minced garlic – about 3 minced garlic cloves, see How to Mince Garlic
- 1 – 1½ teaspoons garlic salt (with parsley flakes)
- ⅛ teaspoon black pepper – optional, add red pepper flakes or paprika
- 8 large eggs – room temperature. You can add two whole eggs to each well, or whisk the 2 eggs together before adding.
- ¾ cup shredded extra-sharp cheddar cheese – or Colby Jack, Monterrey Jack, Pepper Jack, Mozzarella cheese, or mix in crumbled goat cheese or feta.
- optional mix-ins – Add sauteed bell peppers, mushrooms, onions, or spinach to the potatoes.
- optional toppings – cooked steak, bacon bits, cubed ham, chorizo, salsa, hot sauce, or sour cream
How to Make Eggs and Potatoes
- PREP. Preheat oven to 400°F.
- POTATOES. In a 10-in. ovenproof skillet, heat butter over medium heat. Add red potato cubes, and cook until tender.
- Stir in fresh parsley (minced), garlic, garlic salt, and pepper.
- EGGS. With the back of a spoon, make four wells in the potato mixture. Break two eggs into each well.
- BAKE. Bake for 10-12 minutes and sprinkle with ¾ cup shredded cheese. Bake an additional 1-2 minutes to melt cheese.
- If you like runny egg yolks, bake for a lower amount of time. If you like them more cooked, extend the baking time by a few minutes. Serve right away and ENJOY!
Kristyn’s Recipe Tips
- Leaving the skin on the red potatoes is not only easy but adds a crispy element to the dish.
- If you like runny egg yolks, bake for a lower amount of time. If you like them more cooked, extend the baking time by a few minutes.
- Use a cast iron skillet, it creates even heat distribution and can go from the stove to the oven.
Eggs and Potatoes
Delicious eggs and potatoes are made in the skillet and finished in the oven – on the table in only 20 minutes!
Ingredients
- 3 tablespoons butter
- 1½ pounds red potatoes, cubed
- ¼ cup minced parsley, fresh
- 2 teaspoons minced garlic
- 1-1½ teaspoons garlic salt (with parsley flakes)
- ⅛ teaspoon pepper
- 8 large eggs
- ¾ cup shredded extra-sharp cheddar cheese
Instructions
- Preheat oven to 400°F.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt, and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake for 10-12 minutes and sprinkle with cheese. Bake an additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
Notes
Recipe Tips:
- Leaving the skin on the red potatoes is not only easy but adds a crispy element to the dish.
- If you like runny egg yolks, bake for a lower amount of time. If you like them more cooked, extend the baking time by a few minutes.
- Use a cast iron skillet, it creates even heat distribution and can go from the stove to the oven.
- You can dice the red potatoes the day before and keep them submerged in a bowl of water in the fridge. Drain and pat dry before using in the recipe
Nutrition
Calories: 427kcal, Carbohydrates: 28g, Protein: 21g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 417mg, Sodium: 382mg, Potassium: 953mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1335IU, Vitamin C: 20mg, Calcium: 236mg, Iron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
You can dice the red potatoes the day before and store them submerged in a bowl of water in the fridge. Drain and pat dry before using in the recipe.
How to store?
Place leftovers in an airtight container(s) in the fridge for up to 4 days. Reheat in the microwave or a skillet.
Complete The Meal
Sides
Homemade Biscuits
25 mins
Bacon in the Oven
23 mins
Breakfast Sausage Recipe
15 mins
Pancake Recipe
15 mins
Drinks
Breakfast Potatoes
Sweet Potato Breakfast
30 mins
Potato Egg Casserole
40 mins
How to Make Hash Browns
18 mins
Hash Brown Egg Cups
35 mins
Collections
Recipe adapted from Taste of Home.
This recipe was originally published May 2017.
My picky son said this was “delicious”! Just add fresh fruit and bagels for a 5 star breakfast!