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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!
  • 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
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  1. PREP. Preheat oven to 400°F.
  2. 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.
  3. EGGS. With the back of a spoon, make four wells in the potato mixture. Break two eggs into each well.
  4. 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!
  • 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.
5 from 13 votes

Eggs and Potatoes

By: Lil’ Luna
Delicious eggs and potatoes are made in the skillet and finished in the oven – on the table in only 20 minutes!
Servings: 4
Prep: 10 minutes
Cook: 11 minutes
Total: 21 minutes

Ingredients 

  • 3 tablespoons butter
  • pounds red potatoes, cubed
  • ¼ cup minced parsley, fresh
  • 2 teaspoons minced garlic
  • 1-1½ teaspoons garlic salt (with parsley flakes)
  • 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
Store leftovers in an airtight container(s) in the fridge for up to 4 days. Reheat in the microwave or a skillet.

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.

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.

Recipe adapted from Taste of Home

This recipe was originally published May 2017.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 13 votes (5 ratings without comment)

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14 Comments

  1. Elizabeth Mulgrew says:

    5 stars
    My picky son said this was “delicious”! Just add fresh fruit and bagels for a 5 star breakfast!

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