Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
Do This
- 1. Heat the oven to 400°F and place a 12-inch oven-safe skillet over medium-high heat.
- 2. Cook the diced potatoes in 2 tablespoons olive oil with salt, pepper, smoked paprika, and garlic powder for 12 minutes, stirring occasionally.
- 3. Cover the skillet and cook 6 minutes more, then uncover and crisp the potatoes for 5 minutes.
- 4. Add remaining olive oil, onion, and bell peppers; cook 8 to 10 minutes until softened and lightly caramelized.
- 5. Stir in minced garlic for 30 seconds, then make 4 wells in the potato mixture.
- 6. Crack in the eggs, sprinkle with cheese, and bake for 7 to 10 minutes, until the whites are set and yolks are as soft or firm as you like.
- 7. Finish with parsley, chives, extra black pepper, and serve hot straight from the skillet.
Why You’ll Love This Recipe
- It is a true one-pan breakfast: Potatoes, vegetables, eggs, cheese, and herbs all cook in the same skillet for easy cleanup.
- The textures are wonderful: You get golden crisp potato edges, sweet caramelized peppers and onions, tender eggs, and melty cheese in every serving.
- It is flexible and family-friendly: Keep it vegetarian, add sausage or bacon, change the cheese, or adjust the eggs to your preferred doneness.
- It feels special without being fussy: Rustic, hearty, and colorful enough for brunch, but simple enough for a weekend breakfast at home.
Grocery List
- Produce: Yukon Gold potatoes, yellow onion, red bell pepper, green bell pepper, garlic, fresh parsley, fresh chives
- Dairy: Large eggs, sharp cheddar cheese
- Pantry: Olive oil, kosher salt, black pepper, smoked paprika, garlic powder, crushed red pepper flakes if using
Full Ingredients
For the Skillet Potatoes and Vegetables
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided, plus more for serving
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 medium yellow onion, diced, about 1 cup
- 1 medium red bell pepper, seeded and diced, about 1 cup
- 1 medium green bell pepper, seeded and diced, about 1 cup
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes, optional
For the Eggs, Cheese, and Finish
- 4 large eggs
- 1/2 cup shredded sharp cheddar cheese, about 2 ounces
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Flaky salt, optional, for serving
- Hot sauce, optional, for serving
Equipment
- 12-inch oven-safe skillet, preferably cast iron
- Cutting board and chef’s knife
- Wooden spoon or heatproof spatula
- Lid or sheet pan large enough to cover the skillet
Step-by-Step Instructions
Step 1: Heat the oven and prepare the potatoes
Arrange a rack in the center of the oven and heat the oven to 400°F. Scrub the potatoes well, then cut them into 1/2-inch cubes. Try to keep the pieces close in size so they cook evenly and crisp at the same rate. Pat the potatoes dry with a clean kitchen towel or paper towels; removing extra surface moisture helps them brown instead of steam.
Step 2: Start crisping the potatoes
Place a 12-inch oven-safe skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the diced potatoes in an even layer. Season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Cook for 12 minutes, stirring every 3 minutes, until the potatoes begin to turn golden on several sides.
Step 3: Steam briefly, then crisp the potatoes again
Reduce the heat to medium. Cover the skillet with a lid or a sheet pan and cook the potatoes for 6 minutes, stirring once halfway through. This covered time helps the centers become tender without burning the outsides. Remove the lid, increase the heat back to medium-high, and cook uncovered for 5 minutes, stirring occasionally, until the potatoes are tender inside and crisp around the edges.
Step 4: Caramelize the onion and peppers
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon olive oil to the open area. Add the diced onion, red bell pepper, and green bell pepper. Season the vegetables with the remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Cook for 8 to 10 minutes, stirring the vegetables into the potatoes as they soften, until the onion is golden at the edges and the peppers look glossy, sweet, and lightly caramelized.
Step 5: Add the garlic and shape the egg wells
Stir in the minced garlic and optional crushed red pepper flakes. Cook for 30 seconds, just until fragrant. Taste the potato and pepper mixture and add an extra pinch of salt if needed. Use the back of a spoon to make 4 wells in the skillet, spacing them evenly so each serving gets one egg. The wells do not need to be deep, but they should be wide enough to hold an egg in place.
Step 6: Add the eggs and cheese
Crack one egg into a small bowl, then gently slide it into one well. Repeat with the remaining 3 eggs. This helps prevent broken shells from landing in the skillet and keeps each yolk intact. Sprinkle the shredded sharp cheddar around the eggs and over the potatoes, avoiding covering the yolks completely if you want them to stay visible and glossy.
Step 7: Bake until the eggs are set
Transfer the skillet to the 400°F oven and bake for 7 to 10 minutes. For soft, slightly runny yolks, start checking at 7 minutes; the whites should be opaque and set, while the yolks still jiggle gently. For firmer yolks, bake closer to 10 to 12 minutes. Remember that the eggs will continue to cook slightly from the heat of the skillet after you remove it from the oven.
Step 8: Finish with herbs and serve
Carefully remove the hot skillet from the oven and let it rest for 2 minutes. Sprinkle with chopped parsley, chopped chives, a little extra black pepper, and flaky salt if you like. Serve the breakfast skillet hot, scooping down to the bottom so each plate gets crisp potatoes, caramelized peppers and onions, melted cheese, and a perfectly cooked egg.
Pro Tips
- Use a large skillet: A 12-inch skillet gives the potatoes enough room to brown. If the pan is crowded, the potatoes will steam more than crisp.
- Dry the potatoes well: Moisture is the enemy of crisp edges. Patting the diced potatoes dry is a small step that makes a big difference.
- Do not stir constantly: Let the potatoes sit against the hot skillet for a few minutes at a time so they can develop golden crusty spots.
- Crack eggs into a bowl first: This gives you more control and helps you avoid shells or broken yolks in the finished skillet.
- Pull the skillet early for runny yolks: The cast iron stays very hot, so eggs continue to firm up for a minute or two after baking.
Variations
- Fried egg version: Instead of baking, keep the skillet on the stovetop over medium-low heat after making the wells. Add the eggs, cover, and cook for 5 to 7 minutes, until the whites are set. For crispier fried-style edges, drizzle 1 teaspoon olive oil around the eggs before covering.
- Meat lover’s skillet: Cook 6 ounces diced bacon, breakfast sausage, or chorizo in the skillet first until browned. Transfer to a plate, leave 1 tablespoon rendered fat in the pan, reduce the olive oil by 1 tablespoon, and stir the meat back in before adding the eggs.
- Southwest-style skillet: Swap the cheddar for pepper Jack, add 1/2 teaspoon ground cumin with the smoked paprika, and finish with cilantro, sliced scallions, avocado, and a squeeze of lime.
Storage & Make-Ahead
This skillet is best served right away, especially if you like soft yolks. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 6 to 8 minutes, or microwave individual portions at 50% power in 45-second bursts until warmed through. The eggs will become firmer after reheating.
To make breakfast faster, dice the potatoes and keep them submerged in cold water in the refrigerator for up to 24 hours; drain and dry very thoroughly before cooking. You can also dice the onion and peppers up to 2 days ahead and refrigerate them in a sealed container. For the best texture, cook the potatoes and eggs fresh.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings: 360 calories, 18 g fat, 6 g saturated fat, 34 g carbohydrates, 5 g fiber, 5 g sugar, 16 g protein, 620 mg sodium. Nutrition will vary depending on the exact potatoes, cheese, oil, and toppings used.
