Crispy Potato and Egg Skillet with Lemon and Herbs
Ingredients
- 1½ poundsrusset potatoes
- 6eggs
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- ·fresh dill
- ·fresh parsley
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop a small handful of fresh dill and parsley combined.
- 04
Cut 1 lemon in half for squeezing.
Method
- 01
Cut potatoes into 1/2-inch cubes (leave skin on for texture). Heat 2 tablespoons olive oil in a large cast-iron or nonstick skillet over medium-high heat.
- 02
Add potatoes and cook for 12–15 minutes, stirring occasionally, until golden and crispy on the edges. Season with salt and pepper.
- 03
Push potatoes to the sides of the skillet. Add remaining 1 tablespoon oil to the center and stir in the diced onion and minced garlic. Cook for 2 minutes until fragrant.
- 04
Make 6 small wells in the potato mixture. Crack an egg into each well and cover the skillet with a lid or foil.
- 05
Cook for 5–7 minutes over medium heat until the egg whites are set but the yolks are still runny (or cook longer if you prefer fully set yolks).
- 06
Remove from heat. Squeeze fresh lemon juice over the skillet, scatter chopped dill and parsley on top, and finish with a pinch of salt and pepper. Serve straight from the skillet.
Spice Tips
For a warm, earthy note, sprinkle 1/4 teaspoon smoked paprika over the potatoes before adding the eggs. A pinch of red pepper flakes adds gentle heat without overpowering the fresh herbs.
Serve with a side salad or crusty bread to soak up the runny yolk. Leftovers reheat gently in a 300°F oven.