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🥔🧀 Cheesy Potato & Egg Skillet

⭐ Serves: 2–4

⏱ Total Time: 30–35 minutes

🍳 Skill Level: Easy

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Ingredients

For the potatoes

• 2–3 medium russet or gold potatoes, diced into ½-inch cubes
• 2 tbsp olive oil or butter
• ½ medium onion, diced
• 1 bell pepper, diced (optional)
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

For the eggs & topping

• 4 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or a mix)
• 1–2 green onions, sliced
• Fresh parsley or cilantro (optional)
• Crushed red pepper flakes (optional)

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Instructions

1. Cook the potatoes

1. Heat 2 tbsp oil or butter in a large skillet over medium heat.
2. Add the diced potatoes, sprinkle with salt, and cook for 8–10 minutes, stirring occasionally, until they begin to soften and brown.

2. Add vegetables and seasonings

3. Add the onion, bell pepper, and continue cooking another 5 minutes until everything is tender.
4. Stir in the garlic, smoked paprika, garlic powder, onion powder, and black pepper. Cook 1 minute more until fragrant.

3. Make wells for the eggs

5. Use a spoon to make 4 small wells in the potato mixture.
6. Crack one egg into each well.

4. Cover & cook the eggs

7. Reduce heat to medium-low, cover the skillet, and cook for 4–7 minutes, depending on how runny or firm you like your eggs.

5. Add cheese

8. Sprinkle the shredded cheese over the potatoes and partly over the eggs.
9. Cover again for 1 minute until the cheese melts.

6. Garnish & serve

10. Top with green onions, parsley/cilantro, and red pepper flakes if desired.
11. Serve hot straight from the skillet!

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Tips & Variations

• Add meat: Cook bacon or breakfast sausage first, then cook potatoes in the rendered fat.
• Spicy version: Add jalapeños, chipotle powder, or drizzle with hot sauce.
• Veggie-packed: Add spinach, mushrooms, or tomatoes in the last few minutes of cooking.
• Cheese swaps: Pepper jack, Gruyère, or feta all work beautifully.

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