Crispy Potato and Egg Skillet with Caramelized Onions
Ingredients
- 1 poundrusset potato (medium-starch)
- 1 mediumyellow onion
- 3 tablespoonolive oil
- 4 largeegg
- ·kosher salt
- ·black pepper
- 1 teaspoonfresh thyme (or 1/4 teaspoon dried)
Prep
- 01
Cut 1 pound russet potatoes into 1/2-inch cubes (no need to peel).
- 02
Slice 1 medium yellow onion into thin half-moons.
Method
- 01
Heat 2 tablespoons olive oil in a large cast-iron or nonstick skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 8–10 minutes until soft and deeply golden. Transfer to a plate.
- 02
Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Add the diced potatoes in a single layer (work in batches if needed) and cook without stirring for 4–5 minutes until the bottoms are golden. Stir and continue cooking for another 8–10 minutes, breaking up any large clusters, until mostly tender and crispy at the edges.
- 03
Season the potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return the onions to the pan and stir to combine. Push the mixture to the edges of the skillet to create a shallow well in the center.
- 04
Crack the 4 eggs directly into the center of the skillet. Sprinkle with the thyme, the remaining salt and pepper to taste, and cover the pan with a lid or foil. Cook over medium heat for 4–6 minutes, until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).
- 05
Divide among bowls or plates and serve hot, breaking the yolks as you eat to let them mingle with the potatoes.
Spice Tips
For warmth and depth, stir 1/4 teaspoon smoked paprika into the potatoes while they cook. A pinch of cayenne adds gentle heat. Fresh chives or crumbled cheddar scattered over the top just before serving add richness.
This recipe works best in a cast-iron skillet, which holds heat beautifully and makes the potatoes extra crispy. A nonstick skillet works too. Leftovers reheat gently in a low oven.