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Breakfast Potato Skillet

This hearty Breakfast Potato Skillet is packed with crispy potatoes, sautéed veggies, and perfectly cooked eggs—all made in one pan. It’s cozy, filling, and ideal for busy mornings or relaxed weekend brunch.
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Ingredients Method Notes

Ingredients
  

  • 3 cups diced potatoes Yukon gold or russet
  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup cooked breakfast sausage or bacon optional
  • 4 large eggs
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar or Monterey Jack cheese optional
  • Fresh parsley or green onions for garnish

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced potatoes, season with salt and pepper, and cook for 10–12 minutes, stirring occasionally, until golden and tender.
  3. Stir in onion and bell pepper. Cook for 3–4 minutes until softened.
  4. Add garlic and cooked sausage or bacon (if using). Cook for 1 more minute.
  5. Sprinkle in paprika and garlic powder, mixing well.
  6. Make four small wells in the skillet and crack an egg into each.
  7. Cover and cook for 4–6 minutes, until egg whites are set but yolks are still soft (or longer if you prefer firm yolks).
  8. Sprinkle cheese over the top, cover briefly to melt, then remove from heat.
  9. 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.