Potato and Egg Skillet a Bras
A vegetarian à Brás-style skillet with crispy shredded potatoes, yellow onion, soft-set eggs, parsley, and black olives. It is simple, savory, and made in one large skillet.
- a bras
- à Brás-style
- black olives
- breakfast
- brunch
- budget-friendly
- comfort food
- crispy
- dairy-free
- dinner
- eggs
- garlic
- gluten-free
- hash browns
- kid-friendly
- lunch
- main course
- nut-free
- one-pan
- one-skillet
- onion
- parsley
- portuguese
- portuguese-inspired
- potato and egg skillet
- potatoes
- protein-packed
- quick meal
- savory
- skillet
- soy-free
- stovetop
- vegetarian
- weeknight
- Cuisine
- Portuguese
Shopping options
Check ingredients to include themPackage used · most used first
garlic, minced · 2 Count
Garlic
100%
Details
fresh flat-leaf parsley, chopped · 0.5 Cup
Simple Truth Organic® Italian Parsley
100%
Details
frozen shredded hash brown potatoes, thawed before starting · 1 Bag
Ore-Ida Shredded Frozen Hash Browns
67%
Details
large eggs · 6 Each
Kroger® Grade A Large White Eggs
50%
Details
pitted black olives, halved · 0.5 Cup
Kroger® Pitted Ripe Large Olives
40%
Details
yellow onion, thinly sliced · 1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- frozen shredded hash brown potatoes-1 bag
- large eggs-6 each
- yellow onion-1 each
- fresh flat-leaf parsley-1/2 cup
- garlic-2 cloves
- pitted black olives-1/2 cup
- extra-virgin olive oil-3 tablespoons
- kosher salt-3/4 teaspoon
- ground black pepper-1/4 teaspoon
Thinly slice the yellow onion, mince the garlic, chop the parsley, and halve the olives. Beat the eggs with 1/4 teaspoon salt and the black pepper in a mixing bowl, then pat the thawed hash browns dry with a clean kitchen towel.
Keep fingertips tucked and the knife blade angled away while slicing, mincing, chopping, and halving.
Avoid splashing raw egg; wash hands and surfaces that contact it before handling ready-to-eat ingredients.
Heat 2 tablespoons olive oil in the large skillet over medium-high heat. Add the hash browns and 1/4 teaspoon salt, press into an even layer, and cook undisturbed for 5 to 6 minutes until deeply golden underneath; toss and cook 4 to 5 minutes more until crisp in spots.
Patting the potatoes dry helps reduce hot oil splatter; add them carefully to the skillet.
Transfer the potatoes to one side of the skillet, add the remaining 1 tablespoon olive oil, the onion, and the remaining 1/4 teaspoon salt. Cook, stirring often, until the onion is soft and lightly golden, about 5 to 7 minutes, then stir in the garlic for 30 seconds.
Fold the potatoes and onion together, then reduce the heat to low. Pour in the beaten eggs and stir gently and constantly until the eggs are soft-set, glossy, hot, and no longer runny, about 2 to 4 minutes.
Cook eggs until hot and no longer runny; use pasteurized eggs or cook fully set for anyone needing extra food safety caution.
Remove the skillet from the heat and fold in the parsley and olives. Serve right away while the potatoes are crisp at the edges and the eggs are tender and just set.
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