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5 from 13 votes

Eggs and Potatoes

Delicious eggs and potatoes are made in the skillet and finished in the oven - on the table in only 20 minutes!
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Lil' Luna

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
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