Crispy Potato & Egg Skillet
Golden skillet-fried potatoes, sweet caramelized onions, and eggs cooked to your liking in one comforting cast-iron pan.
Diet labels (Vegetarian, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
20 mins
30 mins
Easy
Golden skillet-fried potatoes, sweet caramelized onions, and eggs cooked to your liking in one comforting cast-iron pan.
Ingredients
(7 items)- [ ]2 medium (diced into 1/2-inch cubes) Russet or Yukon Gold potatoes
- [ ]1 small, finely diced Yellow onion
- [ ]4 eggs Large eggs
- [ ]2 tbsp Olive oil or butter
- [ ]1/2 tsp Smoked paprika
- [ ]To taste Kosher salt and black pepper
- [ ]1 tbsp, chopped Fresh chives or parsley (optional)
Substitutions:
- • Russet potatoes → Sweet potatoes or leftover boiled potatoes (Leftover cooked potatoes cut the cook time down to 10 minutes.)
- • Smoked paprika → Chili powder or cumin
Instructions
- 1.
Heat olive oil in a 10-inch skillet (preferably cast iron) over medium-high heat until shimmering.
- 2.
Add diced potatoes in an even layer. Let them cook undisturbed for 5 minutes so a deep golden crust forms on the bottom.
Tip: Do not stir too early, or the potatoes will stick and tear.
- 3.
Toss potatoes, add diced onions, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 8–10 minutes, stirring occasionally, until potatoes are tender and onions are sweet and translucent.
- 4.
Use a wooden spoon to create 4 shallow wells among the potatoes. Crack an egg directly into each well.
- 5.
Lower heat to medium-low, cover with a lid or foil, and cook for 3 to 4 minutes until egg whites are set and yolks remain runny.
- 6.
Garnish with chopped chives and cracked black pepper. Serve directly from the skillet.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat olive oil in a 10-inch skillet (preferably cast iron) over medium-high heat until shimmering.
Add diced potatoes in an even layer. Let them cook undisturbed for 5 minutes so a deep golden crust forms on the bottom.
Toss potatoes, add diced onions, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 8–10 minutes, stirring occasionally, until potatoes are tender and onions are sweet and translucent.
Use a wooden spoon to create 4 shallow wells among the potatoes. Crack an egg directly into each well.
Lower heat to medium-low, cover with a lid or foil, and cook for 3 to 4 minutes until egg whites are set and yolks remain runny.
Garnish with chopped chives and cracked black pepper. Serve directly from the skillet.
Ingredient Substitutions
- If you don't have Russet potatoes: replace with Sweet potatoes or leftover boiled potatoes.Leftover cooked potatoes cut the cook time down to 10 minutes.
- If you don't have Smoked paprika: replace with Chili powder or cumin.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓For maximum crispiness, pat diced potatoes dry with a paper towel before adding them to hot oil.
- ✓Food safety: USDA guidance is to cook eggs until both the white and yolk are firm. If you prefer runny yolks, use pasteurized eggs, and avoid runny yolks for anyone pregnant, very young, older, or immunocompromised.
Frequently Asked Questions
Common substitutions and troubleshooting tips
Q: Can I add cheese to this skillet?
Yes! Sprinkle 1/2 cup of sharp cheddar or crumbled feta during the last 2 minutes before covering with a lid.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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