Potato and Egg Skillet Recipe

Start by washing and peeling the potato. Using a mandoline or a sharp knife, slice the potato into very thin rounds, about 1-2mm thick. Thin slices will help the potatoes cook evenly and become crispy.

2. Heat the Skillet

Heat a non-stick skillet over medium heat. Add the butter and let it melt completely, making sure the bottom of the skillet is well-coated.

3. Arrange the Potato Slices

Once the butter has melted, arrange the potato slices in a circular pattern, slightly overlapping each other to form a single layer that covers the entire bottom of the skillet. This will form a cohesive “potato crust” as the base of the dish.

4. Cook the Potatoes

Let the potatoes cook for about 5-7 minutes, or until the bottom layer starts to turn golden brown and crisp. Avoid moving the potatoes during this time to ensure they form a solid layer.

5. Flip the Potato Layer

Using a large spatula, carefully flip the entire potato layer. If flipping seems tricky, you can invert the potatoes onto a plate, then slide them back into the pan, cooked side up. Cook for another 3-5 minutes, until the second side is golden and crispy as well.

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6. Add the Egg

Once the potatoes are crispy, create a small well in the center of the potato layer using your spatula. Crack the egg into this well, allowing it to sit in the middle of the skillet.

7. Cook the Egg

Cover the skillet with a lid and cook for about 2-3 minutes, or until the egg white is set but the yolk is still runny. If you prefer a fully cooked yolk, cook for an additional minute or two.

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8. Season and Serve

Once the egg is cooked to your liking, season with salt and pepper to taste. Carefully slide the entire potato and egg layer onto a plate and serve immediately.

Tips:

For extra flavor, you can sprinkle some paprika or garlic powder on the potatoes while cooking.
Add grated cheese or herbs like parsley or chives to elevate the dish.
To make the flipping process easier, use a skillet that’s not too large so you can manage the potatoes better.

Nutritional Information (per serving)

Calories: 270
Total Fat: 17g
Saturated Fat: 8g

Cholesterol: 210mg
Sodium: 120mg
Total Carbohydrates: 22g

Dietary Fiber: 3g
Sugars: 1g
Protein: 7g