Skillet Egg and Potatoes

We had a fun weekend camping at the coast to celebrate Mother’s Day, although I do have a massive pile of laundry to do because of it–UGH. This morning while doing laundry, I was in the mood for a tasty breakfast so I made this skillet egg and potatoes recipe. It was a great breakfast, especially with buttered toast dipped into the yolky egg!

Skillet Egg and Potatoes

Ingredients:

• 6 baby potatoes, par-cooked & sliced
• 1 tsp olive oil
• ¼ small yellow onion, sliced thinly
• ⅛ small red bell pepper, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• Paprika, to taste
• Crushed red pepper flakes, to taste
• 1 clove of garlic, minced
• 1-2 eggs

How to Make a Skillet Egg and Potatoes:

Preheat the oven to 400 degrees.

Cook the baby potatoes in a small pot of boiling water for 7-10 minutes, or until fork-tender. Remove from the water and let the potatoes cool. Slice.

Add the olive oil to an ovenproof large skillet over medium-high heat. Add the sliced potatoes, onion, and peppers and cook, stirring occasionally for 10 minutes, or until the onions and peppers are tender and the potatoes are golden brown; season with sea salt, freshly cracked pepper, paprika, and crushed red pepper flakes, to taste.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Remove from the heat. Push the potatoes and onions towards the sides of the skillet then crack an egg into the center. Season the egg with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 7-9 minutes, or until the egg is cooked to your liking.

Remove from the oven and serve immediately. Enjoy.

Skillet Egg and Potatoes

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Ovenproof Small Skillet or Small Cast Iron Skillet

Ingredients

• 6 baby potatoes par-cooked & sliced
• 1 tsp olive oil
• ¼ small sweet yellow onion sliced thinly
• ⅛ small red bell pepper sliced thinly
• Sea salt and freshly cracked pepper to taste
• Paprika to taste
• Crushed red pepper flakes to taste
• 1 clove of garlic minced
• 1-2 eggs

Instructions

• Preheat the oven to 400 degrees.
• Cook the baby potatoes in a pot of boiling water for 7-10 minutes, or until fork-tender. Remove from the water and let the potatoes cool. Slice.
• Add the olive oil to the ovenproof small cast iron skillet skillet. Add the sliced potatoes, onion, and peppers. Cook, stirring occasionally, for 10 minutes, or until the onions and peppers are tender and the potatoes are golden brown; season with sea salt, freshly cracked pepper, paprika, and crushed red pepper flakes, to taste.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Remove from the heat. Push the potatoes and onions towards the sides of the skillet then crack an egg into the center; season the egg with sea salt and freshly cracked pepper, to taste.
• Place into the oven and cook for 7-9 minutes or until the egg is cooked to your liking.
• Remove from the oven and serve immediately. Enjoy.

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