This fried potatoes and eggs recipe makes an easy breakfast in a skillet that's essentially just scrambled eggs and home fries in olive oil accompanied by requests for seconds.
Fried potatoes and eggs in a skillet with cheese. That’s the sorta thing we expect from a classic diner, the kind where you’re seated at a counter with a sticky laminated menu with a blob of blueberry jam before you and surly service a given. Yet all too often we crave exactly this jumble of eggs and potatoes and assorted other ingredients in a skillet at an incredibly inopportune moment when dropping everything to head to a diner just isn’t an option. Which is exactly why you need to know how to make this simple recipe at home—including how to vary it ad infinitum according to your cravings and the contents of your fridge. This recipe has been updated. Originally published June 14, 2012.–Renee Schettler Rossi
Fried Potatoes and Eggs Recipe
Ingredients
- 6 ounces red potatoes, (4 small or 2 medium), 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 scallion, thinly sliced
- 1/3 cup grated or crumbled cheese, such as aged or extra-sharp Cheddar, pepper Jack, feta, goat cheese, Gruyère, aged Swiss, provolone, or regular or smoked mozzarella
- 1 tablespoon chopped fresh herbs, such as basil, flat-leaf parsley, cilantro, or dill (optional)
Directions
- 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. Place the potatoes in the skillet and add the water, oil, and salt and crank the heat to medium-high. Cover and bring to a boil. Reduce the heat slightly, cover, and set a 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 a little.
- 3. Uncover the potatoes and use a spatula to loosen them from the skillet. Cover again and cook over medium to medium-high heat, stirring occasionally, until lightly browned, 2 to 5 minutes. 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 and potatoes with the cheese and fresh herbs, remove the skillet from the heat, and let the whole shebang rest for a few minutes 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 and onto plates and pass the forks.
Fried Potatoes and Eggs Variations
- Fried Potatoes and Eggs Stir-Ins
- Sure, you can ad hoc any combination of ingredients, but sometimes you want something certain to work. That would be these combinations of stir-ins:
Pepper Jack and cilantro
Feta and oregano
Goat cheese and thyme
Extra-sharp Cheddar and dill
Gruyère and tarragon
Provolone and Italian herbs
Swiss and paprika - Fried Potatoes and Eggs for a Crowd
- No matter which flavor combo you opt for above, this dish is easy to double to serve 4 for brunch or a light dinner. Just double the ingredients and use a 10-inch skillet instead. Or double the doubled recipe and grab a second 10-inch skillet and you’ve got breakfast for a crowd.
- Scallion-less Fried Potatoes and Eggs
- You can omit the scallion if you like, just keep in mind that this perfect early-morning allium—no tears, no funky breath—imparts great color and flavor to the rather monochromatic plate of fried potatoes and eggs.
Hungry for more? Chow down on these:
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Now I know what I’m having for lunch! Maybe a little salsa on top. And I love recipes where cheating or shortcuts are encouraged, so thanks. Also, is it just chance that the photo on top was shot by a guy named…Bacon? Really???
Casner, can’t say whether it was chance or not, but yes, the guy’s name actually is Bacon. Believe it. And you’re welcome!
Sounds yummy and I’ll be trying it.
Let us know when you do, Lauralee…
wow that looks so delicious! love a good potato and egg dish!
So do we, Caralyn. Many thanks for the shout out. And yes, you’re going to want to try this. Let us know when you do…and let us know what you do, too.
Yikes. Another old favorite. My mom called it German Farmer’s Breakfast. In addition to potatoes (occasionally baked leftover from the night before) and eggs, ours had whatever meat was handy (usually bacon or ham), plus a little onion. Cook the bacon first, and use the grease to cook it all. I know, I know, bacon grease. Nothing cooks a potato better.
I come from that same line of German sensibility and practicality in terms of saving the bacon drippings, Cindy. And thank heavens for that! I’m with you–nothing cooks a potato better. (Well, save perhaps for duck fat, depending on one’s mood.) Love the sounds of that skillet breakfast, which I dare say also sounds like supper. Many thanks…
I just LOVE this idea. It incorporates a little of the economy of movement that good intuitive chefs have, i.e., Jacques Pepin.
Couldn’t agree more, Jeff. Although I’d add that, given this recipe’s resemblance to hash, it bears the practicality and penny-pinching of good grandmas, too.
I was looking for a quick lunch recipe using eggs and potatoes and stumbled upon this one. My goodness; that was amazing! I’ll definitely try the different cheese/herb combinations for breakfast, lunch and dinner.
Woohoo, Kelley G! That’s what we love to hear!
I just made this for dinner using a leftover baked potato from dinner the other night…it was yummy. I prob never would have scrambled the egg right in the tater before…I usually made and served them separately…together is definitely better :)
I completely agree, Andrea. Much, much better.
Great recipe. I’ve been making versions of this for years, but the potatoes would come out hit or miss. It was great to have an actual recipe with times and quantities that are accurate. Although I was a bit skeptical whether there would be enough egg and cheese, it was the perfect amount for two. Followed the instructions and used dill and sharp Chedder for the flavorings. Will be using this recipe again.
Wonderful to hear, Mary Joan! And I know exactly what you mean about the potatoes coming out hit or miss when you just sorta wing it. So glad this recipe is a keeper for you. Many kind thanks for taking the time to let us know!