Eggs and Potatoes Recipe
Eggs and Potatoes are hearty, cheesy, and easy to make in one skillet with tender red potatoes, baked eggs, garlic, and cheddar.
Servings: 4
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
Recipe Tips.
- 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
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