Description
A cozy, no-fuss breakfast skillet with crispy diced potatoes, gently cooked eggs, and melty cheddar cheese, all finished in one pan.
Ingredients
Scale
- 2 cups diced potatoes
- 4 large eggs
- 1 cup shredded cheddar cheese
Instructions
- Heat a cast iron skillet over medium heat until evenly hot.
- Add the diced potatoes to the hot skillet and spread them into a single even layer.
- Cook the potatoes until golden and crisp on the edges, stirring only occasionally so they can brown.
- Crack the eggs into open spaces between the potatoes.
- Cook until the egg whites are set to your liking.
- Sprinkle the shredded cheddar cheese evenly over the skillet and let it melt.
- Remove from heat and serve hot.
Notes
- Note: For crispier potatoes, let them sit undisturbed for a few minutes before stirring.
- Note: If you like firmer eggs, cover the skillet briefly to set the whites faster.
- Note: Freshly shredded cheddar melts smoother than pre-shredded.
Nutrition
- Serving Size: 1/2 skillet
- Calories: 380
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 380 mg
Keywords: 3 ingredient breakfast, breakfast skillet, potato egg skillet, cheesy eggs and potatoes, quick breakfast recipe, one pan breakfast