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American

Potato and Egg Skillet

Crisped diced potatoes with onion, paprika, and eggs cooked in the same pan. Breakfast or dinner, depending on the hour.

Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
Easy
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Crispy diced potatoes in a skillet with fried eggs and paprika.

Why you’ll love it

  • Potatoes and eggs are the inexpensive center of the plate.
  • A head start on the potatoes means the eggs are not sitting in raw cubes.
  • Paprika and salt are enough seasoning.
  • It works for dinner when you do not want meat.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Soak the potatoes in cold water for 5 minutes if you have it, then dry them well.

  2. 2

    Heat the oil in a large skillet over medium. Add the potatoes in a single layer.

  3. 3

    Cook 12 to 14 minutes, stirring every few minutes, until golden and tender. Add the onion for the last 4 minutes.

  4. 4

    Season with salt, paprika, and pepper.

  5. 5

    Make four spaces in the pan. Crack in the eggs. Cover and cook 3 to 4 minutes, until the whites are set and the yolks are as runny or firm as you want.

  6. 6

    Serve from the skillet.

Pro tips

  • Wet potatoes will not crisp. Dry them.
  • If the pan is crowded, the potatoes steam. Use the biggest skillet you have.
  • Covering at the end cooks the egg whites without burning the potatoes.

Easy substitutions

Paprika
Chili powder.
Four eggs in the pan
Eggs scrambled in a second pan and piled on top.

Storage and reheating

Storage

Potatoes keep 2 days. Eggs are better cooked fresh.

Reheating

Rewarm potatoes in a skillet. Fry new eggs.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
320
Protein
11 g
Carbs
32 g
Fat
16 g
Fiber
4 g

Budget friendly · Stovetop

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients