I like my breakfast simple. A few ingredients, filling, hearty, and delicious. These Crispy One Pan Potatoes with Eggs fit the bill nicely. They also happen to be easy on the wallet and budget friendly!
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Crispy One Pan Potatoes and Eggs in a black cast iron skillet topped with parsley garnish

 

The Potatoes:

I like to use new rose potatoes in the recipe, basically because I am lazy and there is no peeling required. But also because they taste amazing. I cook them in butter or ghee until the edges are brown and crispy…

Crispy One Pan Potatoes with Eggs in a cast iron skillet surrounded by eggs, sea salt, and fresh herbs

…then I make wells with the back of a spoon and crack the eggs right into the wells, cover with a lid and cook until the whites are set and the yolks are runny. This breakfast is to die for!

A close up of Crispy One Pan Potatoes with Eggs in black skillet set on red hand towels

Want More Whole30 Potato and Egg Recipes?

Try my Whole30 Potato Avocado “Toast” or Sweet Potato Fritters with Fried Eggs!

The Recipe: Crispy One Pan Potatoes with Eggs

What you will need: I prefer using a cast iron pan to make potatoes really crispy. I love Maldon Sea Salt and buy the tub to save money. This recipe is grain, gluten and those with dairy intolerances or who are on Whole 30 can use ghee instead of butter.

5 from 4 votes
Crispy One Pan Potatoes with Eggs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A delicious breakfast the whole family will love.
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, party recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 2 Tablespoons butter or ghee
  • 1- 1 1/2 pounds new rose potatoes quartered
  • 4 large shallots peeled and sliced
  • sea salt and pepper to taste
  • 3-4 eggs
  • fresh parsley roughly chopped, or sliced chives
  • red pepper flakes optional
Instructions
  1. Place cast iron pan on high heat. Add butter or ghee to cast iron pan. Add potatoes, cook for about 10 minutes, stirring occasionally (lower heat if necessary)
  2. Add shallots. Cook until shallots are caramelized and potatoes are browned and crispy (about 10 more minutes)
  3. Sprinkle with sea salt and pepper. Stir.
  4. Make 3-4 wells in potatoes with back of a large spoon, crack eggs very carefully into wells.
  5. Cook with lid on until whites are solid and yolks are runny.
  6. Sprinkle with parsley or chives and red pepper flakes if desired. Serve!

 

MAY I PLEASE ASK A LITTLE FAVOR?

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