Crispy Potato and Egg Skillet Recipe

A delightful and hearty breakfast or brunch dish featuring crispy potatoes and perfectly cooked eggs, all made in one skillet for easy cleanup.


  • 3 medium potatoes, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Potatoes:
    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    • Add the diced potatoes and cook, stirring occasionally, until they begin to turn golden brown and crispy, about 10-12 minutes.
  2. Add Vegetables:
    • Add the chopped onion and bell pepper to the skillet. Cook until the onion becomes translucent and the bell pepper is tender, about 5 minutes.
    • Stir in the minced garlic, paprika, dried oregano, salt, and pepper. Cook for another 1-2 minutes until the garlic is fragrant.
  3. Cook the Eggs:
    • Create four small wells in the potato mixture.
    • Drizzle the remaining tablespoon of olive oil into the wells and crack an egg into each one.
    • Reduce the heat to medium-low, cover the skillet, and cook until the egg whites are set but the yolks are still runny, about 5-6 minutes. For firmer yolks, cook an additional 2-3 minutes.
  4. Serve:
    • Remove the skillet from the heat and garnish with freshly chopped parsley.
    • Serve hot, directly from the skillet.

Enjoy your delicious and easy-to-make crispy potato and egg skillet!

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