Crisp Potato Cheddar Egg Skillet

Golden potato cubes in a soft cheddar egg skillet. Make sure potatoes are fully tender before pouring in the eggs.

Why you’ll love this recipe

• Golden potato cubes in a soft cheddar egg skillet.
• Make sure potatoes are fully tender before pouring in the eggs.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 4 eggs, beaten
• 12 oz potatoes, 1/2-inch cubes
• 1/2 cup cheddar, shredded
• 1 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a nonstick skillet

   Heat oil in a nonstick skillet. Add potatoes and measured water, cover and cook over medium for 8 minutes.

2. 02

   Build the flavor

   Uncover and cook 5–7 minutes, turning, until potatoes are tender and golden.

3. 03

   Reduce heat to low

   Reduce heat to low. Pour in eggs and scatter over cheddar. Cover and cook 5–7 minutes until eggs are set and the center reaches 160°F.

4. 04

   Rest 2 minutes, then cut into wedges

   Rest 2 minutes, then cut into wedges.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Make sure potatoes are fully tender before pouring in the eggs.

Make it your own

Use Swiss cheese instead of cheddar for a nutty finish.

What to serve with it

Serve the eggs as soon as they are set so they stay tender. A simple tomato salad is an optional side, counted separately from this recipe.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.