Crispy Smashed Potato and Egg Skillet
Ingredients
- 1 poundrusset potato
- 1yellow onion
- 3 tablespoonunsalted butter
- 4large eggs
- ·kosher salt
- ·black pepper
- ·fresh chives
Method
- 01
Cut 1 pound russet potato into 1/2-inch cubes (no need to peel). Dice 1 yellow onion.
- 02
Melt 3 tablespoons butter in a 10-inch cast-iron or nonstick skillet over medium-high heat.
- 03
Add diced potato and onion. Cook, stirring occasionally, for 12–15 minutes, until the potatoes are tender and the edges are golden and crispy. Season with salt and pepper.
- 04
Using the back of a spatula, press the potato mixture down gently to create an even layer.
- 05
Make 4 small wells in the potato mixture and crack 1 egg into each. Reduce heat to medium. Cover the skillet with a lid or foil.
- 06
Cook for 4–6 minutes, until the egg whites are set but the yolks still jiggle slightly when you shake the pan. Season the eggs with a pinch of salt and pepper.
- 07
Scatter fresh chives over the top and serve straight from the skillet.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne to the potatoes while they cook. A small dash of hot sauce on top at the end adds brightness and heat. Fresh thyme or parsley can stand in for chives.
This is best served immediately while the potatoes are still crispy. For runnier yolks, check at 4 minutes; for firmer yolks, cook the full 6 minutes. Cast iron holds heat beautifully and keeps the skillet warm at the table.