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Egg and Potato Breakfast Skillet

Crispy potatoes pan fried with peppers, onion and garlic with sunny side up eggs right on top with salsa and spinach for the ultimate breakfast skillet.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Nikole Goncalves


  • 4-5 medium yellow potatoes washed, chopped and cubed
  • 4-6 eggs
  • 1 green bell pepper chopped
  • 1 medium brown onion chopped
  • 2 cups fresh spinach
  • 1 cup cremini mushrooms diced
  • 2 garlic cloves minced
  • 1/4 cup salsa
  • 1 green onion sliced
  • 1-2 tbsp olive oil
  • 1 tsp herb and garlic seasoning
  • 1/4 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • In a large pot of water with a pinch of sea salt, add in chopped potatoes, bring to a boil then lower to medium heat and cook for 10 mins. Drain and set aside.
  • In a large pan or iron skillet on low-med heat up 1 tbsp of olive oil and saute onion for 2-3 min while stirring.
  • Next, add in potatoes, green pepper, mushrooms, garlic, and seasoning. bring heat down to low and cook for 5-7 min while stirring so it doesn't stick on the bottom. Optional you can also drizzle in a bit more olive oil if the potatoes seem a bit dry.
  • Toss in fresh spinach and fold into the potatoes to wilt and cook down for 1-2 min.
  • Flatten everything down evenly with your spatula and create wells for your eggs to sit in.
  • Crack in eggs into the wells, season with sea salt and pepper. Spoon on salsa sauce and then pop a lid on and cook for 3-5 min depending on how cooked you want your eggs.
  • Once cooked remove the lid and sprinkle with green onion and dust on some extra paprika for garnish.
  • Serve right away and enjoy!


You can store left overs in the fridge for up to 3-5 days in an air tight container.