Hearty Breakfast Potato Skillet (Easy One-Pan Morning Favorite)
Some mornings call for something warm, filling, and comforting—and that’s exactly why I love making this Breakfast Potato Skillet. It’s one of those recipes I turn to when I want a real breakfast without spending hours in the kitchen.
Crispy potatoes, savory veggies, and perfectly cooked eggs all come together in one pan, which also means fewer dishes (always a win). I started making this on lazy weekends, but now it’s a regular in my weekday rotation too.
What I love most is how flexible it is—you can clean out the fridge, add your favorite protein, or keep it simple and vegetarian. It’s hearty, flavorful, and always satisfying, no matter who I’m cooking for.
Why You’ll Love This Recipe
- Bold, comforting flavor: Crispy potatoes paired with savory veggies and eggs make every bite satisfying.
- Easy one-pan meal: Everything cooks in a single skillet, which means quick cleanup.
- Simple ingredients: Uses everyday pantry and fridge staples you probably already have.
- Totally customizable: Add sausage, bacon, or extra veggies to match your taste.
- Perfect for any time of day: Great for breakfast, brunch, or even a quick dinner.
Breakfast Potato Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and tender.
- Stir in onion and bell pepper. Cook for 3–4 minutes until softened.
- Add garlic and cooked sausage or bacon (if using). Cook for 1 more minute.
- Sprinkle in paprika and garlic powder, mixing well.
- Make four small wells in the skillet and crack an egg into each.
- Cover and cook for 4–6 minutes, until egg whites are set but yolks are still soft (or longer if you prefer firm yolks).
- Sprinkle cheese over the top, cover briefly to melt, then remove from heat.
- Garnish with fresh parsley or green onions and serve hot.
Notes
- Store leftovers in the fridge for up to 3 days.
- Swap in sweet potatoes for a slightly sweeter twist.
- Add chili flakes or hot sauce if you like a little heat.
- For meal prep, cook everything except the eggs, then add fresh eggs when reheating.
Pro Tips
- Dice potatoes evenly so they cook at the same speed.
- Parboil potatoes for 5 minutes if you want extra-crispy results faster.
- Use a cast iron skillet for the best browning.
- Don’t overcrowd the pan—spread everything out for crisp edges.
- Season in layers as you cook for deeper flavor.
- Cover the skillet briefly to help eggs set without overcooking.
- Add cheese at the very end so it melts smoothly.
- Garnish with fresh herbs for a bright finish.
FAQs
Can I use frozen potatoes?
Yes—just thaw and pat them dry first to avoid soggy results.
What protein works best here?
Breakfast sausage, bacon, or diced ham all work great.
Can I make this vegetarian?
Absolutely. Skip the meat and add mushrooms, zucchini, or spinach.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
Can I reheat this?
Yes—reheat in a skillet for best texture or microwave for convenience.
