There’s a reason why eggs and potatoes are a classic combination. They are the ultimate comfort food duo—hearty, satisfying, and full of delicious potential. This cheesy eggs and potatoes skillet takes that perfect pairing and turns it into a simple, one-pan masterpiece that’s ready in about 20 minutes. It’s the kind of meal that works for any time of day, whether you’re making a quick breakfast, a lazy weekend brunch, or a satisfying weeknight dinner.
This recipe is a true lifesaver for those busy days when you want something homemade and delicious without a lot of fuss. The potatoes get golden and tender, the eggs cook to perfection, and a generous blanket of cheese melts over everything, creating a meal that feels both wholesome and incredibly indulgent. It’s simple, it’s fast, and it’s guaranteed to become a go-to in your home.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks in a single skillet, which means less time spent on cleanup and more time enjoying your meal.
- Super Fast: With a short list of ingredients and a simple cooking method, you can have a full meal on the table in about 20 minutes.
- Versatile for Any Meal: Whether you’re making breakfast, brunch, or a quick dinner, this skillet is a perfect choice.
- Feeds a Crowd: This recipe is easy to double or triple to feed a large family or group of friends.
- Customizable and Fun: You can easily add your favorite proteins, vegetables, and cheeses to make it your own.
Ingredients
- 2 tbsp (30 ml) olive oil or butter
- 1 1/2 lbs (680 g) small potatoes (like Yukon Gold or red potatoes), scrubbed and diced into 1/2-inch (1.2 cm) cubes
- 1/2 large yellow onion, chopped
- 1 bell pepper, any color, chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/2 tsp (1 g) black pepper, or to taste
- 1/2 tsp paprika
- 6-8 large eggs
- 1 cup (115 g) shredded cheddar cheese or a Mexican cheese blend
- Optional for serving: chopped fresh chives, salsa, sour cream, hot sauce
Equipment
- Large, non-stick skillet or cast-iron pan (12-inch or larger) with a lid
- Spatula
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Cook the Potatoes: Heat the olive oil or butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer. Season with the salt, pepper, and paprika. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork.
- Sauté the Veggies: Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet with the potatoes. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
- Add the Eggs: Use your spatula to create small wells or gaps in the potato and vegetable mixture. Carefully crack the eggs directly into the wells.
- Cover and Cook: Cover the skillet with a lid. Cook for 5-7 minutes, or until the egg whites are fully set. The yolk will be runny. For firmer yolks, cook for a few extra minutes.
- Add Cheese and Finish: Sprinkle the shredded cheese evenly over the eggs and potatoes. Place the lid back on the skillet and let the cheese melt for about 1 minute.
- Serve: Remove the skillet from the heat. Serve the cheesy eggs and potatoes directly from the pan, or scoop into individual bowls. Garnish with fresh chives, salsa, or sour cream if desired.
Substitutions and Variations
- Potatoes: You can use sweet potatoes instead of regular potatoes for a different flavor. Just be aware that they cook a little faster, so keep an eye on them. For an even quicker meal, use a bag of frozen diced hash browns.
- Add Protein: This dish is fantastic with protein added. Cook some chopped bacon or sausage in the skillet before adding the potatoes. You could also stir in some leftover shredded ham or chicken with the vegetables.
- Cheese: Any good melting cheese will work. Try a spicy pepper jack for a little kick, or a blend of mozzarella and provolone.
- Spicy Version: Add a pinch of chili powder or cayenne pepper along with the paprika. For extra heat, top with sliced jalapeños or your favorite hot sauce.
Pro Tips and Common Mistakes to Avoid
- Dice Uniformly: For even cooking, make sure to cut your potatoes into roughly the same size. This ensures they all get tender at the same time.
- Don’t Overcrowd the Pan: Use a large enough skillet to give the potatoes room to brown and get a nice, crispy exterior. If they are piled too high, they will steam instead of brown.
- Use a Lid: Covering the skillet traps heat and steam, which helps the eggs cook through evenly. If you don’t have a lid that fits, you can use a baking sheet or a piece of foil.
- Don’t Overcook the Eggs: If you prefer a runny yolk, keep a close eye on the eggs. The yolks will continue to cook a little bit from the residual heat even after you take them off the stove.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can chop the potatoes, onions, and bell peppers ahead of time and store them in an airtight container in the refrigerator for up to 2 days.
- Storage: This dish is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the eggs may become a little rubbery when reheated.
- Freezing: We do not recommend freezing this dish. The texture of the eggs and potatoes will not hold up well when thawed.
- Reheating: To reheat, a skillet is best. Warm a small amount of oil or butter in a pan over medium heat, add the leftovers, and cook, stirring occasionally, until heated through. You can also use a microwave, but the texture may change.
Serving Suggestions
This skillet meal is a showstopper all on its own, but it’s even better with a few fun toppings. Serve it with a generous dollop of sour cream or Greek yogurt, some fresh salsa, and a few shakes of your favorite hot sauce. A side of buttered toast or fresh avocado slices would also be a great addition.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1/4 of the skillet
- Calories: 470 kcal
- Protein: 23 g
- Fat: 28 g
- Carbohydrates: 35 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: How do I get the potatoes extra crispy?
A: For crispier potatoes, make sure your skillet is very hot before you add them. You can also pat the diced potatoes dry with a paper towel to remove any extra moisture. Don’t crowd the pan, and resist the urge to stir them too often in the beginning.
Q: Can I use a different type of potato?
A: Yes! Russet potatoes will work but may not hold their shape as well. Sweet potatoes are a great option and will add a nice sweetness. Just be sure to adjust the cooking time as needed.
Q: Can I make this for a crowd?
A: Absolutely! You can double or triple the ingredients and use a larger skillet or two separate skillets. If using two skillets, you can place them both in the oven to finish cooking the eggs.
Q: What’s the best way to cook the eggs if I like them scrambled?
A: If you prefer scrambled eggs, you can scramble them in a separate pan and stir them into the potato and veggie mixture at the end, or you can pour the whisked eggs directly over the potatoes and stir as they cook in the skillet.
Q: Can I add more vegetables?
A: Yes! You can add finely chopped mushrooms, zucchini, or spinach along with the onions and bell peppers. If you add spinach, be sure to cook it until it has wilted and all the extra moisture has cooked off.
Cheesy Eggs and Potatoes Skillet
Equipment
- large non-stick or cast-iron skillet with lid
- Spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 tbsp (30 ml) olive oil or butter
- 1 1/2 lbs (680 g) small potatoes, diced
- 1/2 large yellow onion, chopped
- 1 bell pepper, chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/2 tsp (1 g) black pepper, or to taste
- 1/2 tsp paprika
- 6-8 large eggs
- 1 cup (115 g) shredded cheddar cheese or Mexican blend
- Optional toppings: chives, salsa, sour cream, hot sauce
Instructions
- Heat olive oil or butter in a large skillet over medium-high. Add potatoes, season with salt, pepper, and paprika. Cook 10–15 minutes until golden and tender.
- Reduce heat to medium. Add onion and bell pepper, cooking 5–7 minutes until softened.
- Make small wells in the potato mix. Crack eggs into the wells.
- Cover skillet with lid. Cook 5–7 minutes until whites are set and yolks are to your liking.
- Sprinkle cheese evenly over top. Cover 1 minute to melt.
- Serve hot from skillet with toppings like chives, salsa, or sour cream.
