Cheesy Eggs and Potatoes Skillet
A hearty one-pan meal with golden potatoes, perfectly cooked eggs, and a blanket of melted cheese. Ready in just 20 minutes, this skillet is perfect for breakfast, brunch, or dinner.
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.
Notes
Dice the potatoes evenly for best texture and don’t overcrowd the skillet to ensure crisp edges. For runny yolks, keep an eye on the eggs—they’ll continue cooking slightly from residual heat. This dish is best fresh, but leftovers can be stored for up to 2 days.
Nutrition
Calories: 470kcalCarbohydrates: 35gProtein: 23gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 375mgSodium: 610mgPotassium: 1050mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 40mgCalcium: 240mgIron: 3.2mg
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