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Home / Collections / Breakfast for Dinner / Skillet Potatoes and Eggs

December 11, 2014

Skillet Potatoes and Eggs

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I was going through T-Swift’s new album listening to her sing about sbux lovers while writing this blog post, and I know I heard her sing “taters gonna tate tate tate tate“!

Is this just my fantasy playing out … brunch with T-Swift? Just kidding (I think). My co-workers here call me the president of the T-Swift fan club in the UK. What is with British people and being taters?

Skillet Potatoes and Eggs

Ok, I set that pun up myself because there are so many actual taters in the U.K. According to BBC Good Food (which is, I think, the British food bible), Brits eat 130kg (286 pounds) of taters each year. That’s 286 pounds! Which is more than me and Jonathan’s weight combined! Americans, on the other hand, eat (only a mere) 143 pounds a year. That means Brits eat over twice as many spuds as the average American. So, yes, to my British friends who make fun of American eating habits, I found something that you guys eat more than we do! ;)

Skillet Potatoes and Eggs

But I love spuds so much that I’m happy to be in my new home. I can double my intake of spuds this year and still be in the norm. And with that, I’ve got my new years resolutions set: 1) Eat twice as many potatoes as I did last year.

This recipe makes delicious homestyle potatoes, and in a country that eats so many potatoes, I’m surprised I haven’t been able to find it on a restaurant menu yet. Is this the best skillet potatoes you can throw at me, Britain? Well, I’m going to throw Skillet Potatoes and Eggs at you! And for good American effect, I threw on a handful of grated cheese on top.

Skillet Potatoes and Eggs

I kept the egg in this a bit runny, so when you poke it, it’ll start to ooze out. Serve this dish with some bread, so you can dip it in the yolk, or give the potatoes a good mix for some more flavor. Of course, ketchup is a must for me when it comes to eggs and potatoes, so drizzle it on.

Skillet Potatoes and Eggs

And back to T-Swift….

That’s what people say, yumm-mmm

That’s what people say, yumm-mmm

Skillet Potatoes and Eggs

Skillet Potatoes and Eggs

Skillet Potatoes and Eggs

5 from 2 votes
Print Recipe
Serves: 1
Prep: 5 mins
Cook: 8 mins
Total: 13 mins
This recipe makes one plate, but you can easily double the recipe to make additional servings.

Ingredients

  • 1 tablespoon oil
  • 1/3 - 1/2 pounds new potatoes
  • 1/2 medium onion - diced
  • 1 medium egg
  • 1/8 cup shredded cheese
  • 1/4 whole scallion - finely chopped, whites and greens
  • a few fresh rosemary leaves - picked off the sprig
  • salt and pepper - to taste
  • ketchup - to serve
US Customary - Metric

Instructions

  • Scrub the potatoes clean and dice them into small cubes (about 1 cm / 1/2 inch).
  • Heat the oil in a 20 cm / 8 inch non-stick skillet on medium-high heat.
  • Add in diced onions and potatoes and sautee until the potatoes are lightly browned, about 5 minutes.
  • Using a spatula, lightly push the potato and onions together, forming a pancake shape island in the middle of the skillet.
  • Crack an egg on top of the potatoes and sprinkle on half of the cheese.
  • Cover the skillet and cook until the egg whites are cooked, but the yolk is still runny, about 2-3 minutes.
  • Remove from heat and carefully slide the potatoes and egg off the skillet onto a plate.
  • Sprinkle on the scallions, rosemary and remaining cheese. Add salt and pepper to taste, and serve with ketchup.
Course: Eggs, Savory
Author: The Worktop
Cal : 250kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

 

By Tina Jui
Last updated: October 31, 2017
Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner, Collections, Cooking Style, Eggs, Father's Day Brunch Recipes, Gluten Free, Lifestyle, Quick and Easy Breakfasts, Quick and Easy Brunches, Seasonal, Stove Top, VegetarianTags: cheese, gluten free, kid friendly, potatoes, stovetop, Vegetarian Breakfast Recipes

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Teresa says

    December 17, 2014 at 1:50 am

    5 stars
    I like it and I tried for lunch it work out my husband liked it.

    Reply
  2. Maggie says

    December 15, 2014 at 6:07 am

    5 stars
    What a hearty dish and I love the runny yolk! The combination of egg and potato will always be my breakfast favorite! Love your pictures by the way. Beautiful food and lighting :)

    Reply
    • Tina Jui says

      December 16, 2014 at 5:44 pm

      Yes they are so good together! Thanks for the comments about the photograph. I had to restrain myself from eating it all before I finished taking the photos.

      Reply
  3. JJ says

    December 12, 2014 at 4:56 pm

    5 stars
    I can’t wait to try this! Runny eggs and potatoes are so simple yet so hearty and satisfying. And because I love eggs, I’d crack on 2!

    Reply
    • Tina Jui says

      December 16, 2014 at 5:44 pm

      Add three!

      Reply

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