Crispy Breakfast Potatoes with Eggs Over Easy
A hearty diner-style breakfast featuring crispy potatoes, caramelized shallots, and runny eggs, all made in one skillet.
Ingredients
For the potatoes
- 2 tablespoons butter, ghee or olive oil
- 1 to 1.5 pounds new rose potatoes, quartered
- 4 large shallots, peeled and sliced
- Sea salt and pepper to taste
For the eggs
- 3 to 4 eggs
- Fresh parsley or sliced chives for garnish
- Red pepper flakes (optional) for garnish
Instructions
Cooking the Potatoes
- Heat a cast iron skillet over high heat. Add the butter, ghee or olive oil and allow it to melt.
- Add the quartered potatoes and cook for about 10 minutes, stirring occasionally. Reduce heat slightly if they brown too quickly.
- Add the sliced shallots and continue cooking for about 10 minutes, until the shallots are caramelized and the potatoes are browned and crispy.
- Season with sea salt and pepper, stirring well to coat.
Cooking the Eggs
- Using the back of a large spoon, make 3 to 4 wells in the potatoes.
- Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet with a lid and cook until the whites are set and the yolks remain runny.
- Sprinkle with parsley or chives and add red pepper flakes if desired. Serve immediately.
Notes
For maximum crispiness, avoid overcrowding the skillet. Cut potatoes into evenly sized pieces for even cooking. Use ghee for a rich flavor that doesn’t burn easily. Add extra vegetables if desired.