Skillet Potatoes and Eggs

Skillet Potatoes and Eggs

This recipe makes one plate, but you can easily double the recipe to make additional servings.
Course Eggs, Savory
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1
Calories 250
Author The Worktop


  • 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


  • 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.


Calories: 250kcal | Carbohydrates: 5g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 152mg | Potassium: 141mg | Fiber: 0g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 0.8mg