Rustic Egg and Potato Breakfast Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty breakfast skillet with crispy potatoes and eggs, reminiscent of a comforting cafe morning meal. This american-inspired breakfast ready in about 35 minutes combines russet potatoes, olive oil, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb) russet potatoes
• 3 tbsp olive oil
• 1 small, diced yellow onion
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Peel and dice 2 medium russet potatoes into 1/2-inch cubes. Rinse and pat dry.
2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat for 2 minutes until hot.
3. Step 3: Add diced potatoes and 1 small diced yellow onion to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 15-18 minutes until potatoes are golden brown and crispy on the edges.
4. Step 4: Make 4 wells in the potato mixture and crack 4 large eggs into each well. Cover skillet with a lid and cook over low heat for 5-7 minutes until egg whites are set but yolks are still runny.
5. Step 5: Sprinkle 1/2 cup shredded cheddar cheese evenly over the skillet. Cover again for 1 minute until cheese melts.
6. Step 6: Garnish with 2 tbsp chopped fresh parsley and serve hot with toast or fresh fruit.