Eggs and Potatoes are a hearty, easy breakfast that we make monthly. It’s made with red potatoes, baked eggs, seasonings and plenty of cheese. Everything cooks in one skillet, making this a simple recipe for busy mornings and weekend brunch.
We love that this recipe is filling without being complicated. The potatoes get buttery and flavorful, the eggs bake right on top, and the extra-sharp cheddar adds just the right amount of cheesy flavor to bring everything together. Plus, it’s easy to customize!
With so many teens in sports and looking for more protein-packed and hearty breakfasts, this is definitely one we all enjoy. We usually make it for breakfast or brunch, but it also makes an easy breakfast-for-dinner meal.
For more easy breakfast recipes, try our Breakfast Burritos, Cheesy Breakfast Casserole, Breakfast Enchiladas, and Breakfast Tacos.
Why you’ll love it + Why it works:
- One-Skillet Breakfast. The potatoes and eggs cook in the same pan, which keeps prep and cleanup simple.
- Hearty + Filling. Potatoes, eggs, and cheese make this a satisfying breakfast that keeps everyone full.
- Budget-Friendly. It uses simple ingredients we usually have on hand, making it an easy recipe to keep in rotation.
- Potatoes Get a Head Start. Cooking them until tender before adding the eggs makes sure everything finishes at the same time.
- Easy to Customize. Add bacon, sausage, veggies, salsa, or your favorite cheese depending on what your family likes.
Eggs and Potatoes Ingredients
- Butter (3 tablespoons): Adds rich flavor and helps the potatoes cook and brown in the skillet.
- Red potatoes, cubed (1½ pounds): Makes the hearty base of the dish and gives each bite a tender, satisfying texture. Cut the potatoes into about ½-inch cubes so they cook quickly and evenly.
- Fresh parsley, minced (¼ cup): Adds fresh flavor and a little color throughout the potatoes.
- Minced garlic (2 teaspoons): Adds savory garlic flavor that pairs especially well with potatoes and eggs. See How to Mince Garlic.
- Garlic salt with parsley flakes (1 to 1½ teaspoons): Seasons the potatoes and adds another layer of garlic flavor.
- Pepper (⅛ teaspoon): Adds a little warmth and balances the other seasonings.
- Large eggs (8): Adds protein and creates the baked egg topping that makes this skillet filling enough for a meal.
- Extra-sharp cheddar cheese, shredded (¾ cup): Adds bold cheesy flavor and melts over the eggs and potatoes at the end. Or use your favorite cheese (Gouda and Colby-Jack are also favorites.) Try pepper jack for a little heat or feta for a tangier version.
- 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-inch cast iron or other oven-safe skillet, heat butter over medium heat. Add red potato cubes, and cook until tender. Add a few tablespoons of water and cover for several minutes to help the potatoes soften, then uncover and continue cooking until golden. Let them brown. Once the potatoes are tender, let them sit against the hot skillet for a minute or two between stirs so the edges can turn golden.
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. Continue to cook 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!
Easy Variations
- Meaty. Add cooked bacon, ham, sausage, chorizo, or leftover steak.
- Southwest. Use pepper jack and top with salsa, avocado, jalapeños, and cilantro.
- Veggie. Add bell peppers, spinach, green onions, or diced tomatoes.
- Different Cheese. Swap the cheddar for Gouda, Colby Jack, pepper jack, or feta.
Kristyn’s Recipe Tips
- Cut the potatoes into the same size of cubes so they cook at the same rate.
- Make sure the potatoes are tender before adding the eggs since they will only spend a short time in the oven afterward.
- Start checking at 9 to 10 minutes, then check every minute until the whites are set and the yolks are exactly how you like them.
- Add onion: Cook diced onion or sliced shallots with the potatoes for extra savory flavor.
- Stovetop option: After adding the eggs, cover the skillet and cook over low heat until the whites are set and yolks reach your preferred doneness.
Eggs and Potatoes Recipe
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-inch cast iron or other oven-safe skillet, heat butter over medium heat. Add red potato cubes, and cook until tender. Add a few tablespoons of water and cover for several minutes to help the potatoes soften, then uncover and continue cooking until golden. Let them brown. Once the potatoes are tender, let them sit against the hot skillet for a minute or two between stirs so the edges can turn golden.
- 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
- Cut the potatoes into about ½-inch cubes so they cook quickly and evenly.
- Make sure the potatoes are tender before adding the eggs since they will only spend a short time in the oven afterward.
- Use a spoon to make deep enough wells so the eggs stay nestled in the potatoes instead of spreading too far.
- Check the eggs near the 10-minute mark and pull the skillet when the whites are set and the yolks are cooked to your liking.
Nutrition
Recipe FAQ
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.
Place leftovers in an airtight container(s) in the fridge for up to 4 days. Reheat in the microwave or a skillet.
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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!
Hi Kristyn, can you please adapt the cooking time for 4 dozen eggs prepared in an electric roaster at 350 degrees? I increased the amount in your recipe x3 and it goes to 2 dozen eggs. Thank you.
I added some bacon to our eggs and potatoes skillet, and I’m glad it turned out sooo good! Kids can’t get enough of it!
A new favorite in our house. Easy and so delicious!
this was such a great breakfast dish! im always changing up my breakfast recipes and this was super good, thank you so much for sharing this amazing recipe!
We love breakfast for dinner around here – and this was a delicious option!!
Very Good. So yummy and warm. My Fav.
Thanks so much for trying it! So glad you liked it!
My son said surprise him…he wanted seconds and thirds! Delicious!!
Haha!! That’s what I like to hear!! Thank you for trying this recipe!
my mother really wanted to make this. thank you, for the recipe
You are so welcome!! Hope she likes it!
My husband said this is his new favorite breakfast- thank you!
I love your recipes