Potato and Egg Skillet

The potatoes need a head start and enough oil to brown. Covering the pan at the end sets the eggs without drying the potatoes you already crisped.

Ingredients

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• 1 lb potatoes, cut into 1/2-inch dice
• 2 tbsp olive oil
• 1 bell pepper, diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 4 large eggs
• 2 green onions, sliced

How to make it

1. Heat the oil in a large skillet over medium heat. Add the potatoes in a single layer.
2. Cook for 12 to 14 minutes, stirring every few minutes, until the potatoes are tender and browned.
3. Add the pepper, salt, black pepper, and paprika. Cook for 3 minutes.
4. Make four wells in the potatoes. Crack an egg into each. Cover and cook for 3 to 5 minutes, until the whites are set and the yolks are as firm as you like.
5. Sprinkle with green onions and serve.

Substitutions

• Sweet potato can replace half of the potato. It browns faster, so watch it.
• A drained can of diced green chiles can replace the bell pepper.

Storage

This is best the morning you cook it. Leftover potatoes and fully set eggs keep for 2 days and can be reheated in a skillet. Do not save eggs with runny yolks.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.