Crispy One Pan Potatoes with Eggs Recipe

Introduction

This Crispy One Pan Potatoes with Eggs recipe is a simple and satisfying breakfast or brunch dish. Crispy, golden potatoes cooked with caramelized shallots, topped with perfectly cooked eggs, make it a comforting start to any day.

Ingredients

• 2 tablespoons butter, ghee, or olive oil
• 1 to 1 1/2 pounds new rose potatoes, quartered
• 4 large shallots, peeled and sliced
• Sea salt and pepper, to taste
• 3 to 4 eggs
• Fresh parsley (roughly chopped) or sliced chives
• Red pepper flakes (optional)

Instructions

1. Step 1: Place a cast iron pan over high heat. Add the butter or ghee to the pan. Once melted, add the quartered potatoes and cook for about 10 minutes, stirring occasionally. Lower the heat if the pan gets too hot.
2. Step 2: Add the sliced shallots to the pan. Continue cooking until the shallots are caramelized and the potatoes are browned and crispy, about 10 more minutes.
3. Step 3: Season the potatoes and shallots with sea salt and pepper, then stir to combine.
4. Step 4: Use the back of a large spoon to make 3 to 4 wells in the potatoes. Carefully crack one egg into each well.
5. Step 5: Cover the pan with a lid and cook until the egg whites are set but the yolks remain runny, about 3 to 5 minutes.
6. Step 6: Sprinkle with fresh parsley or chives and red pepper flakes, if desired. Serve immediately.

Tips & Variations

• Use a non-stick or well-seasoned cast iron pan to prevent sticking and ensure crispy potatoes.
• For extra flavor, add garlic or smoked paprika when cooking the potatoes.
• If you prefer firmer yolks, cook the eggs longer with the lid on or finish under a broiler.
• Swap potatoes for fingerling or Yukon Gold potatoes for different textures.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness. Eggs may lose some texture when reheated, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, fingerling or Yukon Gold potatoes work well and provide a slightly different texture, but adjust cooking times as needed to achieve crispiness.

How can I make the yolks fully cooked?

Simply cook the eggs longer with the lid on or place the pan under a broiler for a minute or two until the yolks reach your preferred firmness.

Crispy One Pan Potatoes with Eggs Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

This Crispy One Pan Potatoes with Eggs recipe combines golden, crispy potatoes and caramelized shallots with perfectly cooked eggs in a single cast iron skillet. It’s a hearty and comforting breakfast or brunch dish that’s easy to prepare, packed with flavor, and garnished with fresh herbs and optional red pepper flakes for a touch of heat.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 to 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 2 Tablespoons butter, ghee, or olive oil
• 1 to 1 1/2 pounds new rose potatoes, quartered
• 4 large shallots, peeled and sliced
• Sea salt and pepper, to taste
• 3 to 4 large eggs
• Fresh parsley (roughly chopped) or sliced chives, for garnish
• Red pepper flakes (optional), for garnish

Instructions

1. Heat Pan and Add Fat: Place a cast iron pan over high heat and add the butter, ghee, or olive oil. Allow the fat to melt and heat until shimmering.
2. Cook Potatoes: Add the quartered new rose potatoes to the pan. Cook for about 10 minutes, stirring occasionally to promote even browning. Adjust the heat lower if the potatoes begin to brown too quickly.
3. Add Shallots: Incorporate the sliced shallots with the potatoes. Continue cooking until the shallots are caramelized and the potatoes have become golden and crispy, about 10 more minutes.
4. Season: Sprinkle the potatoes and shallots with sea salt and freshly ground pepper to taste. Stir to combine and distribute seasoning evenly.
5. Create Wells and Add Eggs: Using the back of a large spoon, make 3 to 4 wells in the potatoes. Carefully crack one egg into each well, keeping the yolks intact.
6. Cook Eggs: Cover the pan with a lid and cook until the egg whites are solid but the yolks remain runny, about 4 to 6 minutes depending on heat.
7. Garnish and Serve: Remove the lid and sprinkle the dish with fresh parsley or chives and red pepper flakes if desired. Serve immediately.

Notes

• Use a cast iron skillet or heavy-bottomed pan for best results to get crispy potatoes.
• Adjust cooking heat as needed to prevent burning but maintain browning.
• For firmer yolks, cook eggs longer with lid on.
• New rose potatoes can be substituted with Yukon gold or baby red potatoes.
• Ghee or olive oil are great for adding depth of flavor and crispiness.
• Optional red pepper flakes add a spicy kick but can be omitted for milder taste.

Keywords: one pan breakfast, crispy potatoes, eggs with potatoes, skillet breakfast, brunch recipe