45mCheesy Potato and Egg Breakfast Skillet
A hearty one-pan breakfast with crisp Yukon Gold potatoes, tender vegetables, eggs, and melted sharp cheddar cheese.
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- Yukon Gold potatoes-1.25 pounds
- water-0.33 cups
- canola oil-2 tablespoons
- yellow onion-1 onion
- red bell pepper-1 pepper
- kosher salt-1 teaspoon
- garlic powder-0.5 teaspoons
- smoked paprika-0.5 teaspoons
- ground black pepper-0.25 teaspoons
- large eggs-6 eggs
- sharp cheddar cheese-4 ounces
Cut the potatoes into 1/2-inch cubes. Dice the onion and bell pepper, grate the cheddar, and measure the seasonings.
Place the potatoes, water, 1 tablespoon canola oil, and 1/2 teaspoon salt in the skillet. Set it over medium-high heat and bring the water to a simmer. Cover, reduce the heat to medium, and cook for 7 to 8 minutes, stirring once, until the potatoes are nearly tender.
Lift the skillet lid away from your face to avoid escaping steam.
Keep the skillet handle turned away from the edge of the stove.
Uncover and cook until the water evaporates, about 1 to 2 minutes. Add the remaining 1 tablespoon oil and increase the heat to medium-high. Cook for 8 to 10 minutes, turning the potatoes about every 2 minutes, until crisp and deeply golden on several sides.
Use an oven mitt when handling the hot skillet and keep its handle turned away from the edge of the stove.
Add the onion, bell pepper, garlic powder, smoked paprika, black pepper, and remaining 1/2 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and the potatoes remain crisp around the edges.
Keep the skillet handle turned away from the edge of the stove while stirring the hot mixture.
Reduce the heat to medium-low and make six wells in the potato mixture. Crack each egg into the small bowl, then slide it into a well. Cover and cook for 4 minutes. Sprinkle the cheddar over the potatoes and egg whites, cover again, and cook for 2 to 3 minutes, until the whites are set and the cheese is melted.
Lift the skillet lid away from your face to avoid escaping steam.
Cook the egg whites until fully set; people at higher risk from foodborne illness should use pasteurized eggs and cook the yolks until firm.
Use an oven mitt when handling the hot skillet.
Remove the skillet from the heat and rest for 2 minutes. Divide among four plates and serve while hot.
Use an oven mitt when removing or handling the hot skillet.
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