The Ultimate Breakfast Skillet with Roasted Potatoes and Eggs

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

Wash 2 medium sized yukon gold potatoes and scrub them dry.

Cut each potato in half, then each half into quarters, making 9 pieces from each quarter, and add them to a large bowl.

Add 1 generous tbsp of extra virgin olive oil, season with sea salt and freshly cracked black pepper, and toss until well combined.

Transfer the potatoes to a baking tray lined with parchment paper and place in a preheated oven set to bake + broil at 250°C (475°F).

While the potatoes are roasting, finely mince 3 cloves of garlic and finely dice 1/2 of an onion.

Heat a fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

After about 2 minutes, add the diced onions and minced garlic, mixing continuously to prevent the garlic from burning.

After about 3 minutes, add 1/2 tsp of sweet smoked Spanish paprika and mix quickly to avoid bitterness.

Add 1 can of diced tomatoes (15 ounces) and 1/2 tbsp of parsley flakes, season with sea salt and freshly cracked black pepper, and mix until well combined.

Lower the heat to low and let the mixture simmer while the potatoes finish roasting.

After 20 minutes, remove the potatoes from the oven and add them to the pan with the tomato mixture, mixing everything together.

Crack 3 large organic eggs into individual bowls to avoid shells, then add the eggs into the pan.

Cover the pan with a lid and cook for about 4 minutes, then remove the lid and cook for an additional 1-2 minutes until the eggs are cooked to your liking.

Remove the pan from heat and garnish with freshly chopped chives, seasoning the eggs with sea salt and freshly cracked black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens