Description
A vibrant and satisfying skillet dish featuring crispy potatoes, perfectly cooked eggs, and fresh pesto. Ideal for a flavorful breakfast, brunch, or an easy weeknight dinner.
Ingredients
Scale
- 2 large Russet or Yukon Gold potatoes, diced into 1/2-inch cubes
- 4 large eggs
- 1/4 cup prepared basil pesto (or homemade)
- 2 tablespoons high-heat cooking oil (vegetable, canola, or light olive oil)
- 1/4 cup shredded Parmesan, Mozzarella, or crumbled Feta cheese (optional)
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Prep Potatoes: Wash and dice potatoes into uniform 1/2-inch cubes. Pat dry thoroughly with a towel.
- Crisp Potatoes: Heat oil in a large oven-safe non-stick or cast-iron skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper. Cook undisturbed for 5-7 minutes until golden brown on one side. Continue cooking, stirring occasionally, for 10-15 minutes until tender and crispy.
- Create Wells: Use a spoon to create 4 wells/divots in the cooked potato mixture in the skillet.
- Add Eggs: Carefully crack one egg into each well. Season eggs with a pinch of salt and pepper. Reduce heat to medium-low, cover the skillet with a lid, and cook for 3-6 minutes, or until whites are set and yolks are cooked to your preference.
- Pesto & Cheese: Remove lid. Dollop pesto over the eggs and potatoes, swirling gently. Sprinkle with cheese (if using). Cook uncovered for 1-2 minutes until cheese is melted and bubbly.
- Serve: Serve hot and fresh, directly from the skillet or portioned onto plates.
- Prep Time: 15 mins
- Cook Time: 30 mins