One Pan Breakfast Potatoes with Eggs

One Pan Breakfast Potatoes with Eggs

I am really into breakfast foods right now. And eggs. I LOVE EGGS! The runnier the better! Maybe it’s because I’ve been making homemade bread in my bread machine lately and that makes the best toast! Definitely have to have a good piece of toast to eat yolky eggs. I like my breakfast potatoes extra crispy (why they look almost burnt!), so if you don’t like yours quite as crispy, just cook them a little less. Loving that this recipe is all made in one skillet also!

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One Pan Breakfast Potatoes with Eggs

Start by cutting one to one and a half pounds of red potatoes into one inch chunks. I used a nonstick skillet for this recipe but you could also use a cast iron one if you’d like. My cast iron skillet doesn’t have a lid otherwise I would have used it. Heat two tablespoons coconut oil in your skillet over medium high heat. Add the cut potatoes and cook for about 10 minutes, stirring frequently. Depending on your skillet and stove you may need to lower the heat slightly.

One Pan Breakfast Potatoes with Eggs

While the potatoes are cooking, slice one medium to large onion and about one cup of tomatoes. I used a Roma type from the garden but any variety of tomato would work.

One Pan Breakfast Potatoes with Eggs

Add the onion to the skillet with the potatoes and continue to cook for about 10 more minutes. Cook until the potatoes and onions are done to your liking. Season with salt, pepper and a little garlic powder.

One Pan Breakfast Potatoes with Eggs

Make four wells and crack an egg into each, careful not to break the yolk. Add the tomatoes and season with a little more salt and pepper. Cover and allow the eggs to steam until the whites are solid. This doesn’t take long so make sure you keep an eye on them, otherwise your yolks will be hard!

One Pan Breakfast Potatoes with Eggs

There you have it! A super simple one pan meal that is perfect for breakfast, lunch or dinner! I served this for dinner with some sliced avocado and salsa on the side. I have chives in the garden so I sprinkled some of those on top as well. Enjoy!



Above you will find links to the exact equipment I used while preparing this recipe.
I’ve had the same nonstick skillet for over five years now and it’s my favorite! I use it so much, it’s always dirty! Definitely great for eggs and I love the glass lid.
My two favorite knives are Victorinox brand and I have the chef’s knife and the 4″ paring knife. Much like the skillet, these are always dirty too! I’ve had them for about 2 years now and both have stayed sharp, especially considering I use them almost daily!
I would be lost without my super large cutting board! I’m sad because I’ve had mine so long and used it so much it’s just about time to replace it! I can’t stand using a small cutting board and having everything I’m cutting up falling off the sides. I definitely will not ever be without one of these giant cutting boards!
This is the bread machine I use to make bread in my home. I love how easy it is to throw the ingredients in, push a button, and have wonderful homemade bread in a few hours! The house smells amazing while I have this thing going. I love making whole wheat bread and Italian herb bread. So delicious!

Miz Helen’s Country Cottage

Follow along!
One Pan Breakfast Potatoes with Eggs
One Pan Breakfast Potatoes with Eggs
Print Recipe
One Pan Breakfast Potatoes with Eggs are perfect for breakfast, lunch or dinner! This quick and easy recipe tastes great with fresh tomatoes and chives!
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
One Pan Breakfast Potatoes with Eggs
One Pan Breakfast Potatoes with Eggs
Print Recipe
One Pan Breakfast Potatoes with Eggs are perfect for breakfast, lunch or dinner! This quick and easy recipe tastes great with fresh tomatoes and chives!
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Ingredients
Optional Toppings
Servings:
Instructions
  1. Cut potatoes into 1" pieces. Heat coconut oil over med-high heat in skillet with a lid. Add potatoes and cook about 10 minutes, stirring frequently. You may have to adjust heat slightly.
  2. Slice onion and tomatoes. Add onion to the skillet with the potatoes and continue cooking for about 10 additional minutes. Cook the potatoes and onions to your desired doneness. Season with salt, pepper and garlic powder.
  3. Make 4 wells and carefully crack the eggs into them. Season with a little more salt and pepper, add the tomatoes and cook until the whites of the eggs are set.
  4. Top with any of the optional toppings, or as you wish! Enjoy!
Recipe Notes

If you like this recipe, check out all my other recipes in the One Pan Meals Category!

Recipe modified from The Organic Kitchen.

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