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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
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
Servings
1
Calories
250
kcal
Author
The Worktop
Ingredients
1
tablespoon
oil
⅓ - ½
pounds
new potatoes
½
medium
onion
- diced
1
medium
egg
⅛
cup
shredded cheese
¼
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 / ½ 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.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
5
g
|
Protein:
9
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Cholesterol:
174
mg
|
Sodium:
152
mg
|
Potassium:
141
mg
|
Fiber:
0
g
|
Sugar:
2
g
|
Vitamin A:
330
IU
|
Vitamin C:
4
mg
|
Calcium:
108
mg
|
Iron:
0.8
mg