Potato & Egg Breakfast Skillet Recipe

Name: Potato & Egg Breakfast Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potatoes & Veggies; 4 medium Yukon Gold potatoes, chopped; 1 zucchini, cut in small pieces; 1 carrot, shredded; 1 bunch of green onions, sliced; 2 garlic cloves, minced; 1/2 cup frozen broccoli, lightly thawed; 1/2 cup frozen peas, lightly thawed; 2 tablespoons olive oil, divided; 1 1/2 teaspoons salt, divided; 1/2 teaspoon black pepper; 1/2 teaspoon Mrs. Dash onion & herb; 1/2 teaspoon basil; 1 teaspoon parsley; 1 cup shredded cheddar cheese; Fried Eggs; 6-8 organic eggs; 2-3 tablespoons organic butter

Servings: persons

Potatoes & Veggies
4 medium Yukon Gold potatoes, chopped
1 zucchini, cut in small pieces
1 carrot, shredded
1 bunch of green onions, sliced
2 garlic cloves, minced
1/2 cup frozen broccoli, lightly thawed
1/2 cup frozen peas, lightly thawed
2 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1/2 teaspoon Mrs. Dash onion & herb
1/2 teaspoon basil
1 teaspoon parsley
1 cup shredded cheddar cheese
Fried Eggs
6-8 organic eggs
2-3 tablespoons organic butter

1
Place chopped potatoes in a medium saucepan and cover with water.
2
Bring to a boil, then reduce to heat to retain a light boil and cook about 5 minutes, until fork tender. Don't overcook!
3
Once potatoes are done, strain the water off and set aside.
4
Heat a large skillet over medium heat and add 1 tbsp of olive oil, zucchini, carrots, and green onions.
5
Cook for about 2 minutes, then add the garlic, and cook another minute.
6
Add the broccoli, peas, 1 tsp of salt, and other seasonings; mix well.
7
Cook the mixture until the zucchini is fork tender, about 2-3 more minutes.
8
Add the potatoes to the skillet, along with 1 tbsp olive oil, and 1/2 tsp salt. Cook for another 2 minutes to blend all the flavors together.
9
Transfer the potato mixture to a casserole dish and sprinkle with cheese.
10
Bake at 350* for about 5 minutes, or until cheese is melted.
11
Melt butter in a heated skillet and add the eggs.
12
Cook them over easy and keep the yolks in tact.
13
Scoop the potato mixture onto a plate and serve with a cooked egg or two on top of each serving.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Potatoes & Veggies, 4 medium Yukon Gold potatoes, chopped, 1 zucchini, cut in small pieces, 1 carrot, shredded, and more.

Yes, Potato & Egg Breakfast Skillet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato & Egg Breakfast Skillet

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