There’s a breakfast spot my husband, David, and I hit now and again–Vera’s Country Cafe–that combines my two breakfast favorites, fried potatoes and eggs, in one dish. Vera’s Skillet Breakfast, a mound of tender-crisp potatoes with eggs scrambled right in, satisfies me every time. Once I discovered you don’t need to start with cooked potatoes to make the dish, it became a regular breakfast for me at home. Serve it up and enjoy, knowing this dish will stay with you until you’re actually supposed to be hungry again–lunchtime!
By the way, this dish is easy to double to serve four for brunch or a light dinner; just double the ingredients and use a 10-inch skillet instead. If you like, you can omit the scallions, but this perfect early-morning allium–no tears, no funky breath–provides great color and flavor.–Pam Anderson
LC Diner-Style Dinner Note
We’ve had our share of memorable dinners like this one at diners, seated at a counter, a laminated diner menu before us. Yet the way we see things, a jumble of eggs and potatoes and assorted other ingredients in a skillet is a highly personal thing. Which makes us ask, can you really trust that sticky menu to know exactly what you’re craving? Exactly. So if you’re anything like us, you’ll like the singular technique and the ample options afforded by the blueprint below. Just use your imagination and the contents of your firdge. The indecisive can always turn to author Pam Anderson’s tried-and-true combos, which she shares below. And those who, like us, are almost always hungry will find this skillet situation just as satiating at breakfast as it is any other hour of day.
Fried Potatoes and Eggs Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 2
- 6 ounces red boiling potatoes, (4 small or 2 medium potatoes), rinsed and scrubbed
- 1/4 cup cold water
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Generous pinch dried herbs or spices, such as oregano, basil, Italian herbs, tarragon, thyme, herbes de Provence, paprika, or ground cumin (optional)
- 3 large eggs
- 1 scallions, thinly sliced
- 1/3 cup grated or crumbled cheese, such as aged or extra-sharp Cheddar, pepper Jack, feta, goat cheese, Gruyere, aged Swiss, provolone, or regular or smoked mozzarella
- 1 tablespoon chopped fresh herbs, such as basil, parsley, cilantro or dill (optional)
- 1. Dice the potatoes pretty small but not super tiny. (You want them small enough so they more or less fit in a single layer in an 8-inch nonstick skillet and will cook quickly. Aim for about 1/2 inch dice–no larger.)
- 2. Combine the potatoes, water, oil, and salt in the skillet over high heat. Cover and bring to a boil. Reduce the heat slightly, cover, and set the timer for 5 minutes. Let the potatoes cook, stirring once or twice if you think of it, while you prep the rest of your ingredients. By the end of the 5 minutes, the water should have just evaporated and the potatoes should be barely tender and maybe even have started to brown.
- 3. Uncover the potatoes and use a spatula to loosen them from the skillet. Cover again and cook over medium to medium-high heat until lightly browned, stirring occasionally, 2 to 5 minutes longer. If using dried herbs/spices, sprinkle them over the potatoes now.
- 4. In a small bowl, lightly beat the eggs. Pour the eggs over the browned potatoes, strew with the scallion, and scramble until the eggs are just set, maybe a minute or so. Sprinkle the eggs with the cheese and fresh herbs, remove the skillet from the heat, and let the whole shebang stand until the residual heat melts the cheese and finishes cooking the eggs. (If you don’t mind losing a little crispness on the potatoes, you can cover the skillet so the cheese melts more quickly and evenly.) Scoop the mess from the skillet, place it onto plates, and pass the forks.
Pam's Fave Combos for Skillet Potatoes and Eggs:
- Pepper Jack and cilantro
Feta and oregano
Goat cheese and thyme
Extra-sharp Cheddar and fresh dill
Gruyere and tarragon
Provolone and Italian herbs
Swiss and paprika
Hungry for more? Chow down on these:
Fried Potatoes and Eggs Recipe © 2011 Pam Anderson. Photo © 2011 Quentin Bacon. All rights reserved.