Breakfast Potato Bowl (with Soft-Scrambled Eggs)

one skillet breakfast potato

Breakfast Potato Bowl (with Soft-Scrambled Eggs)

This is an easy, one-skillet breakfast potato dish topped with soft-scrambled eggs. I like mine with a little Chick-fil-A sauce on the side, it hits that perfect balance of savory and satisfying. The best part is that these breakfast potatoes are super flexible. You can switch up the veggies based on what you’ve got.

Recipe

Ingredients

For the potatoes:

• 1 lb russet or yellow potatoes, diced into ½–1 inch cubes

• 2 Tbsp butter

• ¼ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp salt (adjust to taste)

• ¼ tsp Tony’s seasoning (or your favorite Cajun blend)

• 1 red bell pepper, diced

• ¼ yellow onion, diced

• 1 green bell pepper, diced

• Olive oil for sautéing veggies

For the soft-scrambled eggs:

• 10 eggs

• ¼ cup milk

• Salt and pepper to taste

Instructions

Breakfast Potatoes

1. Dice potatoes into ½ – 1 inch cubes. Place the potatoes in a microwave-safe bowl, cover with a microwave-safe lid, and microwave for 1–2 minutes. The potatoes should be soft but not mushy like mashed potatoes.

2. In a medium cast iron skillet, melt the butter over medium heat.

3. Add the potatoes in a single layer and sprinkle the seasoning on top.

4. Cook the potatoes for about 6–8 minutes or until golden brown on all sides. Flip and toss every 3 minutes. Try not to touch them too much—they can break.

5. Push the potatoes to one side of the skillet. Add a drizzle of olive oil and sauté the onion, red pepper, and green pepper.

6. Once the veggies start to sweat, mix everything together.

7. Taste for seasoning—you might want to add more salt or Tony’s.

8. Once the potatoes are crispy and veggies are sautéed, remove from heat and set aside.

Soft-Scrambled Eggs

1. In a bowl, whisk together the eggs, milk, salt, and pepper.

2. Heat a nonstick skillet over low heat.

3. Add the egg mixture and gently stir with a spatula.

4. Stir slowly and constantly until the eggs are soft and just set, about 5–7 minutes.

5. Take off the heat before they’re fully set—they’ll finish cooking with the residual heat.

   

Assembly

• Divide potatoes into 6 ramekins or meal prep containers.

• Spoon soft-scrambled eggs on top.

• Finish with chopped parsley, extra salt and pepper, or your favorite sauce.

Storage

Store in an airtight container in the fridge for up to 3–4 days.

Reheating Tips:

• Microwave: Heat in 30-second intervals, stirring in between, until hot.

• Air fryer: Microwave the eggs separately for 30 seconds. Re-crisp the potatoes in the air fryer at 400°F for 3–5 minutes.