Crispy Potato and Egg Skillet with Garlic Butter
Ingredients
- 1½ poundswaxy potatoes
- 6eggs
- 3 tablespoonbutter
- 4 clovegarlic
- ½yellow onion
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme
Prep
- 01
Cut potatoes into 3/4-inch cubes.
- 02
Mince garlic cloves.
- 03
Dice onion into small pieces.
Method
- 01
Heat 2 tablespoons butter in a large 12-inch skillet over medium-high heat.
- 02
Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and crispy on the edges. Season with salt and pepper. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 1 tablespoon butter, then add onion and minced garlic. Sauté until fragrant, about 2 minutes.
- 04
Return potatoes to the skillet and spread into an even layer. Make 6 small wells in the potato mixture.
- 05
Crack one egg into each well. Sprinkle with salt, pepper, and thyme.
- 06
Cover skillet and cook for 5–7 minutes until egg whites are set but yolks are still runny (or longer if you prefer firmer yolks).
- 07
Serve straight from the skillet.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne to the potatoes. A drizzle of hot sauce or harissa oil over the finished dish brings heat and complexity. Fresh chives or parsley scattered on top brighten each bite.
Serve with crusty bread or a simple green salad. Leftovers keep in the fridge for 2 days; reheat gently in a 300°F oven.