One Pan Breakfast Potatoes and Eggs

Recipe Information

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Difficulty: Easy

Introduction

There is something undeniably comforting about a sizzling skillet filled with golden potatoes, crisp edges, and perfectly set eggs. The One Pan Breakfast Potatoes and Eggs dish captures that classic morning magic while simplifying the entire cooking process into a single pan. Whether you are rushing to get the kids ready for school, hosting a leisurely weekend brunch, or simply craving a hearty start to a busy day, this recipe fits perfectly into any schedule. The beauty of this easy One Pan Breakfast Potatoes and Eggs lies in its versatility— you can scale it up for a crowd or shrink it down for a solo breakfast, swap out veggies for whatever you have on hand, and even add a dash of spice for a flavor boost.

What makes this homemade One Pan Breakfast Potatoes and Eggs so popular is its balance of textures and flavors. The potatoes develop a caramelized crust while staying tender inside, the eggs provide a creamy, protein‑rich center, and the optional herbs and seasonings add aromatic layers that keep the dish interesting from the first bite to the last. It’s the kind of recipe that feels like a warm hug on a chilly morning, yet it’s light enough to power you through a demanding afternoon.

Over the years, I have tested this recipe countless times, adjusting the heat, the seasoning, and the timing to achieve the best One Pan Breakfast Potatoes and Eggs recipe possible. What I discovered is that a few simple tricks—like pre‑cooking the potatoes, using the right pan, and mastering the timing of the eggs—turn a good breakfast into an unforgettable one. In the following sections you’ll find a complete guide, from ingredient list to detailed instructions, pro tips, nutrition facts, and answers to common questions. Let’s get cooking and bring the joy of a hearty, easy One Pan Breakfast Potatoes and Eggs to your kitchen today.

Ingredients

• 4 medium russet potatoes, peeled and diced into ½‑inch cubes
• 1 medium red bell pepper, seeded and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional)
• ½ cup shredded cheddar cheese (optional)
• 1 tablespoon butter (optional, for extra richness)

Instructions

1. Gather all your ingredients and set up a clean workspace. Having everything within reach will make the cooking flow smoother and keep the process stress‑free.
2. Heat 2 tablespoons of olive oil in a large, heavy‑bottomed skillet over medium‑high heat. The skillet should be large enough to hold the potatoes in a single layer; if it’s too crowded, the potatoes will steam instead of browning.
3. Add the diced potatoes to the hot oil. Sprinkle with a pinch of salt, smoked paprika, garlic powder, and onion powder. Stir to coat the potatoes evenly, then let them cook undisturbed for about 5 minutes. This initial sear creates a beautiful golden crust on one side.
4. After the first side is browned, flip the potatoes using a spatula. Add the chopped onion and bell pepper to the skillet. Continue to sauté, stirring occasionally, for another 5‑7 minutes, or until the potatoes are tender on the inside and the vegetables are softened.
5. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant. If you’re using butter, add it now for extra flavor and gloss.
6. Make four small wells in the potato mixture, spacing them evenly across the pan. Crack one egg into each well, being careful not to break the yolks unless you prefer them fully set.
7. Reduce the heat to low, cover the skillet with a lid, and let the eggs cook for 4‑6 minutes. This gentle cooking method ensures the whites are set while the yolks remain runny, delivering that perfect homemade One Pan Breakfast Potatoes and Eggs texture. If you like fully set yolks, add an extra minute or two.
8. During the final minute of cooking, sprinkle shredded cheddar cheese over the potatoes if you desire a melty finish. Allow the cheese to melt slightly under the lid.
9. Remove the skillet from heat. Garnish with freshly chopped parsley for a pop of color and freshness.
10. Serve the easy One Pan Breakfast Potatoes and Eggs directly from the skillet, pairing it with toast, avocado slices, or a simple side salad. Enjoy the comforting blend of crispy potatoes, tender vegetables, and luscious eggs in every bite.

Pro Tips & Notes

• For an extra‑crispy exterior, par‑boil the diced potatoes for 3‑4 minutes before adding them to the skillet. Drain well and pat dry to remove excess moisture.
• If you prefer a vegetarian version, substitute the butter with a plant‑based oil and add sliced mushrooms or spinach for extra nutrients.
• To add a smoky depth, use chipotle powder instead of smoked paprika, or drizzle a few drops of liquid smoke into the pan before adding the eggs.
• For meal prep, cook the potatoes and vegetables ahead of time, store them in the refrigerator, and simply reheat and add fresh eggs when ready to serve.
• Experiment with different cheeses—feta, goat cheese, or pepper jack—all work wonderfully and can transform the dish into a new flavor experience.
• When cooking for a larger crowd, double the ingredient quantities and use two skillets side by side, ensuring each pan maintains the same heat distribution for even cooking.

Nutrition Facts (per serving)

Calories: 350

Carbohydrates: 30 g

Protein: 15 g

Fat: 18 g

Frequently Asked Questions

• Can I store leftovers? Absolutely. Transfer any remaining homemade One Pan Breakfast Potatoes and Eggs to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to keep the potatoes from drying out.

• What substitutions work for the potatoes? You can replace russet potatoes with sweet potatoes, Yukon gold, or even a mix of root vegetables like carrots and parsnips. Adjust the cooking time slightly if using denser vegetables.

• How do I scale this recipe for a larger group? Simply multiply the ingredient quantities by the desired factor and use a larger skillet or multiple pans. Keep the heat at medium‑high to ensure the potatoes still develop a crust.

• What are common mistakes to avoid? Overcrowding the pan, which prevents browning; adding the eggs too early, causing the potatoes to become soggy; and not covering the skillet while the eggs set, which can lead to uneven cooking. Follow the steps carefully for the best One Pan Breakfast Potatoes and Eggs recipe results.

• Can I add meat to this dish? Yes! Crispy bacon, diced ham, or sausage links can be cooked first, removed, and then crumbled over the finished plate for extra protein and flavor.

Closing

There you have it—the easy One Pan Breakfast Potatoes and Eggs that brings together simplicity, flavor, and nutrition in a single skillet. This homemade One Pan Breakfast Potatoes and Eggs is ideal for busy mornings, lazy weekends, and everything in between. Its adaptable nature means you can make it your own every time you prepare it, experimenting with herbs, cheeses, and spices to suit your taste. Give the best One Pan Breakfast Potatoes and Eggs recipe a try today, and let the comforting aromas fill your kitchen as you create a breakfast that friends and family will remember.

Like this recipe? Leave a comment below and let me know how it turned out for you!