Crispy One Pan Potatoes with Eggs

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 with Eggs

The photographs in today’s blog post were taken by my talented daughter in law Octavia Spiker!  

The Potatoes:

I like to use new rose potatoes, 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

…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!

Crispy One Pan Potatoes with 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.

4.84 from 12 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!

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37 thoughts on “Crispy One Pan Potatoes with Eggs

  1. Whenever a breakfast recipe calls for potatoes, I run to make it! Potatoes are the one food that work for any meal. Your potatoes and eggs are a very delicious recipe to make and eat

  2. This is sucha great all-in-one breakfast! Love anything made in a skillet. One quick question though – you said it can be made dairy free if you use ghee, but ghee is made from butter, so does that make it dairy free? Just trying to find out if there is something I dont know about as I dont follow a dairy free diet!

    • Ghee is made from butter but all the milk solids are removed so essentially it’s pure fat with no lactose, cassein or other “dairy” properties. People that are on dairy free diets can usually still consume ghee with no ill effects 🙂

    • Strictly for aesthetic reasons. I tried it both ways and three eggs looked better than four for photographic purposes (more potatoes could show with three eggs). Of course you can use as many or as few as you wish 🙂

  3. I have made something similar several times and find it faster to cook the potatoes in the microwave until a bit soft. The overall preparation is quite a bit faster. For dinner I usually add some red or yellow peppers. Delicious!

    • Hi Keith, You can see them in the photo. They are a small young potato with a rose colored skin. They come white as well. Very common. I bet you have seen them but never knew they were call rose potatoes:)

  4. Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid residue.[1] Spices can be added for flavor.[2] The texture, colour, and taste of ghee depend on the quality of the butter, source of the milk used in the process and the duration of the boiling.

    Ghee IS a dairy product.

    • Ghee is made from butter which yes is a dairy product. But because all milk solids are removed and only the fat is left those with dairy intolerances can still eat it. It is the milk solids and not the fat that cause a problem.

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