This skillet breakfast brings an entirely new meaning to “home fries”. It starts with a hearty dose of crispy, skin-on potatoes. The onions, bell peppers, mushrooms, and spinach add colour, texture and a ton of flavour—the perfect vehicle for tender, soft-yolk eggs!
Crispy Potato, Vegetable and Egg Skillet Breakfast
When the cold weather sets in, this hearty skillet breakfast is just what the stomach longs for. Chock full of crispy potatoes, colourful vegetables and unctuous, runny eggs, it’s perfect for a cozy weekend breakfast or brunch.
- Yield: Serves 4. 1x
Ingredients
Scale
- 454 g or 1 lb small yellow or fingerling potatoes, par-cooked
- 30 ml or 2 tbsp Olive oil
- Kosher salt
- Freshly ground black pepper
- 100 g onion, diced (1 small)
- 100 g green bell pepper, sliced (1 medium)
- 100 g red bell pepper, sliced (1 medium)
- 180 g or 2 c cremini mushroom, sliced
- 3 g or 1 tbsp fresh thyme
- 90 g or 3 c baby spinach
- 4 large eggs
- 5 g or 2 tbsp fresh flat-leaf parsley, chopped
- 6 g or 2 tbsp fresh chives, chopped
Instructions
- In a 10” cast iron skillet, warm the olive oil over medium heat. Add the potatoes and cook until crispy and beginning to brown (5–10 minutes). Season with kosher salt and freshly ground black pepper.
- Add the onion and sauté until soft and fragrant (5 minutes). Add the peppers, mushrooms and thyme; continue to sauté until the mushrooms have lost most of their liquid and are beginning to brown (5-10 minutes). Add the spinach and let it wilt (2 minutes). Adjust the seasonings to taste.
- Make 4 small wells in the vegetables; break an egg into each well. Cover the skillet until the eggs are cooked, but the yolks are still soft (4–5 minutes).
- Sprinkle with parsley and chives and serve immediately.
Notes
Adapted from The Last Food Blog.
Sounds delicious and easy. A nice change from poached eggs on toast or eggs Benedict!! See you soon.
Hi Maura,
It’s a favourite around here – great way to get in a load of vegetables before the day really gets going!
All settled here and looking forward to seeing you.
Best,
HK
Dear Helen,
This looks delicious…I’m going to fry the potatoes crispy in the goose fat I pick up in big Weck containers in France. Nothing fries potatoes the way it does. And I’ll use some of the *kilo* of fresh porcini that landed in the pantry yesterday, Mascarpone-porcini puff pastry tarte tonight, for a true taste of fall!
★★★★★
Lucky you to have access to goose fat! You’re so right about the crispness it renders. Yummy!! The tart sounds scrumptious. Don’t you love the autumn?