I love this recipe because it’s the perfect comforting blend of crispy roasted potatoes and velvety eggs, all enhanced by the smoky depth of paprika and gooey cheddar cheese. Plus, cooking it in a skillet makes me feel super culinary chic, and who doesn’t love a dish that’s Instagram-worthy and utterly delicious from oven to table?
Starting the day with a filling breakfast is a must for me. This breakfast skillet with roasted potatoes and eggs is a hefty way to greet the morning.
It has the kind of homey, satisfying quality that seems like it could be served at a diner or in a cabin in the woods. Did I mention how easy it is to make?
You essentially cut up the ingredients, roast them, and then mix them all together. You could use any seasoning you like to amp up the flavor, or even just salt and pepper.
I used smoked paprika; it would be nice with cumin or garam masala too.
Ingredients
Olive Oil: High in healthy, monounsaturated fats; boosts taste.
Infant Potatoes: Rich in starch and roughage, they’re power plants.
Sweetness and the essential vitamins like vitamin C are added by onion.
Vitamin C and antioxidants make this colorful addition packed with good nutrition.
Eggs: Great source of protein, makes you feel full.
Cheddar cheese contains calories and several nutrients, the most notable of which is calcium.
The cheese is also so tasty that it can be hard to resist.
When you are trying to eat a low-calorie diet, this cheesy goodness can stand in your way.
Parsley: Provides a fresh taste and is high in vitamins K.
Ingredient Quantities
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- 4 tablespoons olive oil, divided
- 1 pound baby potatoes, quartered
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 onion, diced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
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Instructions
1. Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) in advance.
2. On a baking sheet, combine the baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix it up and evenly spread everything out. Roast the potatoes in a 425°F oven for 20-25 minutes or until golden and crispy.
3. In a big skillet that can go in the oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper, and cook until they are soft and translucent, which should take around 5 minutes.
4. Combine the smoked paprika and garlic powder with the onion and bell pepper mixture, and cook for another 2 minutes. This smoothes out the flavors, so meltingly sweet and so smoky and salty, in the way that only cast-iron cooking can manage.
5. Take the roasted potatoes from the oven and put them into the skillet where the onions and bell peppers are waiting. Give the potato mixture a good stir to wake it up and let the flavors combine. Then, season it with the remainder of the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Make four small indentations in the potato mixture. Take care that you do not disturb the wells. One at a time, crack an egg open, and let its contents slide into the well.
7. Move the skillet to the oven and bake for 8-10 minutes or until the egg whites are set but the yolks are still a bit runny.
8. Take the skillet out of the oven and spread the cheddar cheese, which you have shredded, evenly over the potatoes and eggs.
9. Put the skillet back in the oven and bake for another 2-3 minutes, just until melted cheese.
10. Take out of the oven, add some freshly chopped parsley for garnish, and serve right away.
Equipment Needed
1. Oven
2. Baking sheet
3. Skillet (oven-safe, preferably cast iron)
4. Spatula or mixing spoon
5. Measuring spoons
6. Knife
7. Cutting board
8. Cheese grater
9. Small bowl or cup (for cracking eggs)
FAQ
- Can I use regular potatoes instead of baby potatoes?Indeed, you can utilize standard potatoes. Simply cut them into more diminutive segments to guarantee uniform culinary results.
- What can I substitute for cheddar cheese?Other kinds of cheese can be used, such as mozzarella, feta, or Monterey Jack, to impart a different flavor.
- Is it possible to make this dish vegan?Absolutely, skip the eggs and cheese, and feel free to add tofu or chickpeas for a protein boost.
- Can I add meat to this skillet?Definitely! Cooked bacon, sausage, or chorizo would provide an exceptionally delectable taste.
- How can I make the potatoes crispier?Make sure the potatoes are positioned in a single layer within the skillet. Cook the potatoes without doing too much stirring if you want to achieve a nice crisp on them.
- Is it necessary to use smoked paprika?Though it adds a special taste, you can use sweet or regular paprika in its place if that is what you have.
- Can I prepare the ingredients ahead of time?You can indeed save time in the morning by chopping the vegetables and potatoes the night before.
Substitutions and Variations
Avocado oil or coconut oil may be used in place of olive oil.
Small potatoes: Use regular potatoes, cut into small pieces, or sweet potatoes for a flavor change.
Onion: Substitute shallots or leeks for onion.
Substitute with poblano or Anaheim peppers for a milder taste, or jalapeños for some heat.
Cheddar cheese: If you don’t have cheddar cheese on hand, you can easily substitute it with mozzarella, Monterey Jack, or feta.
Pro Tips
1. Parboil the Potatoes: For extra crispy potatoes, consider parboiling them for 5-7 minutes before roasting. This helps them cook evenly and develop a crispier exterior.
2. Use Fresh Spices: If possible, use freshly ground black pepper and high-quality smoked paprika for a more vibrant flavor. Freshly grinding your spices can enhance the overall taste of the dish.
3. Broil for Extra Crispiness: After roasting the potatoes and adding cheese, switch the oven to broil mode for 1-2 minutes at the end to get an extra crispy top without overcooking the eggs.
4. Room Temperature Eggs: Allow the eggs to come to room temperature before cracking them into the wells. This helps ensure that they cook evenly in the oven and that the whites set without overcooking the yolks.
5. Variations and Add-Ins: Consider adding cooked bacon or sausage for additional flavor. You can also experiment with other cheeses, such as feta or goat cheese, for a different twist.
Breakfast Skillet With Roasted Potatoes And Eggs Recipe
My favorite Breakfast Skillet With Roasted Potatoes And Eggs Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Skillet (oven-safe, preferably cast iron)
4. Spatula or mixing spoon
5. Measuring spoons
6. Knife
7. Cutting board
8. Cheese grater
9. Small bowl or cup (for cracking eggs)
Ingredients:
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- 4 tablespoons olive oil, divided
- 1 pound baby potatoes, quartered
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 onion, diced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
“`
Instructions:
1. Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) in advance.
2. On a baking sheet, combine the baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix it up and evenly spread everything out. Roast the potatoes in a 425°F oven for 20-25 minutes or until golden and crispy.
3. In a big skillet that can go in the oven, heat 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper, and cook until they are soft and translucent, which should take around 5 minutes.
4. Combine the smoked paprika and garlic powder with the onion and bell pepper mixture, and cook for another 2 minutes. This smoothes out the flavors, so meltingly sweet and so smoky and salty, in the way that only cast-iron cooking can manage.
5. Take the roasted potatoes from the oven and put them into the skillet where the onions and bell peppers are waiting. Give the potato mixture a good stir to wake it up and let the flavors combine. Then, season it with the remainder of the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Make four small indentations in the potato mixture. Take care that you do not disturb the wells. One at a time, crack an egg open, and let its contents slide into the well.
7. Move the skillet to the oven and bake for 8-10 minutes or until the egg whites are set but the yolks are still a bit runny.
8. Take the skillet out of the oven and spread the cheddar cheese, which you have shredded, evenly over the potatoes and eggs.
9. Put the skillet back in the oven and bake for another 2-3 minutes, just until melted cheese.
10. Take out of the oven, add some freshly chopped parsley for garnish, and serve right away.
