Breakfast for dinner suggestions are easy to turn into a complete meal with this potato, vegetable, and egg skillet. Crisp-edged potatoes, sautéed peppers and spinach, and eggs cooked right in the pan make a filling one-skillet supper; serve it hot with toast or a simple salad.
Ingredients
- 1 lb (450 g) Yukon Gold or red potatoes, scrubbed and cut into ½-inch (1.25 cm) cubes
- 2 tbsp (30 ml) olive oil, divided
- 1 medium yellow onion (about 150 g), diced
- 1 medium red bell pepper (about 150 g), seeded and diced
- ½ tsp (2.5 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- ½ tsp (1 g) smoked paprika
- ¼ cup (60 ml) water
- 2 cups (60 g) baby spinach, roughly chopped
- 4 large eggs
- 2 tbsp (8 g) chopped fresh parsley or sliced scallions
- ¼ cup (25 g) shredded cheddar cheese, optional
- Hot sauce, for serving, optional
Instructions
- Cut the potatoes, onion, and pepper, and chop the spinach and parsley. Set out the eggs and seasonings so they are ready to use. For the most even cooking, keep the potato cubes close to ½ inch (1.25 cm).
- Heat 1 tablespoon (15 ml) of the oil in a large, lidded skillet over medium heat. Add the potatoes in an even layer and season with the salt, pepper, and smoked paprika. Cook for 8 minutes, stirring every 2 minutes, until the cubes begin to brown. If the pan is small, cook in batches rather than crowding the potatoes.
- Stir in the remaining 1 tablespoon (15 ml) oil, onion, and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion starts to soften. Pour in the water and immediately cover the skillet. Lower the heat to medium-low and cook for 7 minutes, or until the potatoes are nearly tender when pierced with a fork.
- Remove the lid and stir in the spinach. Cook uncovered for 1 to 2 minutes, just until wilted and any remaining water has evaporated. Taste a potato and add a little salt or pepper if needed. If the pan looks dry before the potatoes are tender, add 1 tablespoon (15 ml) water and cover again briefly.
- Use the back of a spoon to make four wells in the potato mixture. Crack one egg into each well. Cover the skillet and cook over medium-low heat for 5 to 8 minutes, checking after 5 minutes. The whites should be set and the yolks cooked to your preference. For an egg dish that meets USDA FSIS guidance, check that it reaches the safe minimum internal temperature of 160°F (71°C) with a food thermometer; cook longer if needed. A runny yolk may not meet this temperature guidance.
- Turn off the heat. Sprinkle with parsley or scallions and the optional cheddar, then cover for 1 minute to soften the cheese. Serve promptly, with hot sauce if desired.
Tips
- Cut the potatoes evenly so they finish together. Small cubes brown and soften more reliably than large chunks; if yours are bigger, allow extra covered cooking time and check them with a fork.
- A heavy 10- to 12-inch (25- to 30-cm) skillet with a lid works best. Without a lid, use a close-fitting sheet pan or foil to trap steam while the potatoes cook, taking care around the hot pan.
- For a shortcut, use 3 cups (about 450 g) cooked diced potatoes. Add them with the onion and pepper, skip the covered potato-steaming step, and cook until hot and lightly browned before adding spinach and eggs.
- Keep the heat moderate once the eggs go in. High heat can scorch the potatoes before the whites set; if the whites are taking too long, keep the lid on and lower the heat slightly.
Serving Suggestions
Put the skillet on a heat-safe trivet and serve straight from the pan, or divide it among four plates. Toast, English muffins, or warm tortillas are useful for scooping up potatoes and egg. For a fresher contrast, add sliced tomatoes, avocado, or a quick green salad dressed with lemon and olive oil. Salsa, hot sauce, or plain yogurt can be offered at the table; add condiments to individual portions so leftovers stay versatile.
Variations
Use kale in place of spinach, removing any tough stems and allowing an extra minute or two for it to soften. Diced zucchini can replace the bell pepper; add it with the onion, but avoid cooking it too long or it may turn watery. For a meat option, brown 4 oz (115 g) cooked, crumbled breakfast sausage separately, drain excess fat, and stir it into the vegetables before adding the eggs. If starting with raw ground sausage, cook it thoroughly to 160°F (71°C), checked with a food thermometer, before proceeding.
Make it dairy-free by leaving out the cheddar, or use a dairy-free alternative. For more heat, add ¼ teaspoon (0.5 g) crushed red pepper with the paprika. You can also vary the herbs: cilantro and a spoonful of salsa give the skillet a different flavor, while thyme or chives keep it more classic. If using salty cheese or sausage, start with less salt and adjust at the end.
Storage and Reheating
Eggs are best immediately after cooking, when their texture is at its best. Refrigerate leftovers within 2 hours in a covered, shallow container; store for up to 3 to 4 days at 40°F (4°C) or colder. For easier reheating, separate any egg portions from the potatoes if practical. Reheat only the portion you plan to eat in a covered skillet over low heat with a teaspoon of water, or in the microwave in short bursts, stirring the potatoes between bursts. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not leave the skillet at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).
Frequently Asked Questions
Can I make this skillet ahead?
For the best texture, cook the potatoes and vegetables ahead, cool and refrigerate them promptly, then reheat them in the skillet before adding fresh eggs. The finished dish can also be refrigerated, but reheated eggs will be firmer.
How can I tell when the potatoes are done?
Push a fork into a few cubes from different parts of the pan. They should be tender through the center without falling apart. If they resist, add a tablespoon of water, cover the skillet, and cook for another 2 to 3 minutes before checking again.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out excess liquid, then stir in about ½ cup (80 g) thawed spinach. If it is still wet, cook the mixture uncovered until the extra moisture evaporates so the eggs do not end up sitting in liquid.
What if I do not have a skillet lid?
Cover the skillet with foil or a large, oven-safe sheet pan during the potato-steaming step and while the eggs cook. Avoid touching the cover directly when lifting it, because trapped steam can burn.
Can I cook the eggs until the yolks are runny?
You can cook them to your preferred doneness, but runny yolks do not meet the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. Use a food thermometer when following that safety guidance, and serve promptly.
Can I freeze leftovers?
Freezing is possible, but cooked potatoes can become grainy and eggs may turn rubbery after thawing. Refrigeration for up to 3 to 4 days is preferable for this skillet; if freezing, use an airtight freezer-safe container and expect a change in texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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