Egg and Potato Skillet with Tomato Butter

Miller Pat

Miller Pat

about 1 year ago

This hearty breakfast skillet is perfect for a lazy weekend morning. Crispy potatoes and eggs are topped with a flavorful tomato butter for a delicious and satisfying meal.

Cooking Time

30 minutes

Serving Size

4 servings

Nutrition Per Serving

Cal

480

Protein

12g

Fat

40g

Sat Fat

23g

Carbs

20g

Chole

280mg

Fiber

3g

Sugar

4g

Sodium

980mg

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups diced potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 eggs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • For the tomato butter:
  • 1/2 cup butter, softened
  • 1/4 cup chopped sun-dried tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the potatoes, salt, and pepper and cook, stirring occasionally, until the potatoes are golden brown and tender, about 15 minutes.
  • Make 4 wells in the potato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set, about 5 minutes.
  • Meanwhile, make the tomato butter: In a small bowl, stir together the softened butter, sun-dried tomatoes, tomato paste, salt, and pepper.
  • To serve, spoon the tomato butter over the eggs and potatoes and sprinkle with parsley and Parmesan cheese.

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