Country Breakfast

This is diner breakfast at home, all cooked in one pan.

Cubed potatoes get fried with green peppers and onions until everything’s golden and crispy around the edges. Crack eggs right over the top, cover the pan, and let them steam until the whites set. Finish with a blanket of sharp cheddar that melts into every crevice.

It’s the kind of breakfast that sticks to your ribs and feeds a crowd (or gives you leftovers for tomorrow). No fancy technique required, just good timing and a lid that fits your skillet.

Chef Tips

• Use cooked potatoes (leftover from dinner or boiled fresh) so they crisp up fast instead of turning mushy
• Don’t crowd the pan. Give the potatoes room to brown instead of steam. Cook in batches if needed
• Make little wells in the potato mixture before cracking in the eggs so they stay put and cook evenly
• Cover the pan once the eggs go in to trap steam and cook the tops without flipping

Variations

• Southwestern Style: Add diced jalapeños and use pepper jack cheese instead of cheddar. Top with salsa and avocado
• Meat Lover’s: Stir in diced ham, crumbled sausage, or crispy bacon bits with the cheese
• Veggie Loaded: Add sliced mushrooms, diced tomatoes, and fresh spinach to the potato mixture