Looking for a new way to enjoy breakfast potatoes? This skillet eggs and potatoes recipe combines crispy diced potatoes, eggs, and a rich tomato sauce for a hearty, flavorful breakfast. Finished with crumbled feta cheese and fresh parsley, this easy skillet recipe is perfect for weekend brunch or breakfast-for-dinner.
For this recipe, you’ll need:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced shallot and cook for 2–3 minutes until softened. Stir in the garlic, smoked paprika, cumin, and red pepper flakes, cooking for another 30 seconds until fragrant.
Add the tomato sauce and water, stirring to combine. Season with salt and black pepper. Reduce the heat and allow the sauce to simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
While the sauce simmers, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the A Cut Above® Fresh-Cut Diced Potatoes and cook for approximately 15–20 minutes, turning occasionally, until tender and golden brown.
As the potatoes are crisping, add your eggs to the skillet. Make a small well in the center of the skillet. Crack your eggs onto the open pan area. Cover the skillet and cook for 5–8 minutes, or until the egg whites are fully set and the yolks reach your preferred doneness.
Spoon the finished tomato sauce over the eggs and potatoes, then finish with crumbled feta cheese and fresh parsley.
This skillet eggs and potatoes recipe combines crispy potatoes with savory tomato sauce for a satisfying breakfast or brunch. Using A Cut Above® Fresh-Cut Diced Potatoes makes preparation easier, leaving more time to enjoy a homemade meal.
Discover more easy potato recipes from Masser Potato Farms for breakfast, lunch, and dinner.
