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Adjust Servings:
Baby Potatoes – 1 ½ lb (680 g)
Shallots – 4 Large
Eggs – 3–4 Large
Ghee – 2 tbsp
Sea Salt – to taste
Ground Black Pepper – to taste
Parsley – to garnish Or chives

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Mouth-Watering Potato and Egg Skillet

Mouth-Watering Potato and Egg Skillet

  • Gluten-Free
  • Vegetarian
  • 30 min
  • Serves 4
  • Easy




Looking for a quick, filling, and incredibly tasty breakfast idea? Then you’ve come to the right place. This mouth-watering potato and egg skillet meets the criteria.

The recipe uses baby potatoes, so you don’t even need to peel them, just give them a good scrub. Feel free to experiment with ingredients and add more flavors.



Quarter the potatoes. Place a skillet over high heat. Melt the ghee and add the potatoes. Cook them for about 10 minutes, stirring. Turn down the heat if the potatoes start to brown before they are soft. Peel and finely slice the shallots. Add them to the skillet and cook until caramelized. Add salt and pepper and stir.


Make the wells for the eggs, crack the eggs into them.


Cook under the lid until the whites are cooked through and yolks are runny. Sprinkle with chopped parsley. Optionally, add some chili flakes.

The buttery flavor from ghee makes the dish even tastier. What is your favorite way of cooking eggs? Feel free to leave your comments below. Bon appetit!


Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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