You can’t beat potatoes and eggs for breakfast, and this Greek Potato Breakfast Skillet does not disappoint! A satisfying meal, packed with veggies and protein, in just 20 minutes. 228 calories and 5 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
This Greek Potato Breakfast Skillet is the best of two worlds! If you asked me to choose a favorite meal, I would be hard-pressed to choose between appetizers (yep, considering that its own meal) and breakfast. For appetizers, it’s all about sampling a variety of flavors in little bits and bites. But then there’s breakfast, with its pan-fried potatoes, runny egg yolks and crispy bacon.
This potato and egg recipe is a marriage of my favorite breakfast flavors and textures, and the savory Greek-inspired flavors that often show up in my favorite appetizers.
Last month, I introduced you to my new quick and easy one-pot chicken and potato recipe, using the Microwave Ready Creamer potatoes from The Little Potato Company. They are so convenient (ready in 5 minutes and no peeling or washing required!) and are the perfect size for something like a breakfast skillet. Plus, the Garlic Parsley flavor was an ideal match for the Greek flavors I was craving. The new packaging for the Microwave Ready potatoes has everything you need to cook the potatoes – the fresh Creamer potatoes themselves, a seasoning package and the actual steam tray container (BPA free) that the potatoes are cooked in (saving you another dish in the clean-up).
The first time I made this recipe, I envisioned cracking the eggs over top of the potato mixture and cooking them in the same pan. That was a total disaster! Honestly, that method works better if the potatoes are diced, making more of an even layer across the bottom of the pan. On the second round, I fried the eggs in a separate skillet, then served one egg on top of each potato serving. When you cut into the egg, the yolk bursts and mixes with the potatoes and feta. Heavenly!
What you need for making this breakfast skillet recipe:
- Creamer potatoes: As I mentioned above, I used the Garlic Parsley Microwave Ready kit from The Little Potato Company, but the Tomato Basil and Savory Herb flavors would also work well in this recipe.
- Tomatoes: Any small tomatoes, such as grape or cherry tomatoes, or the mini heirloom tomatoes that I found, would work well. The idea is to use a whole, bite-sized tomato that will blister and soften when cooked.
- Spinach: Whole leaves will do. No need to chop the spinach first.
- Seasonings: Most of the seasoning comes from the seasoning packet that accompanies the potatoes, but I also added some extra fresh garlic and parsley, and a sprinkle of salt and pepper.
- Feta cheese: You can’t have a Greek-inspired dish without feta cheese. It’s added at the end, so warms and melts slightly.
- Kalamata olives: These are optional. However, if you are an olive fan, don’t miss out on the briny flavor. They really add a nice acidic balance to the flavors.
- Eggs: Fry these separately, sunny side up, in a nonstick skillet.
Tips for making this potato breakfast recipe:
- Start by cooking the potatoes, following the directions on the package (and be sure to remove the seasoning pack before you microwave the potatoes). In the directions, there’s an option to add 2 tablespoon of olive oil, but I opted for just 2 teaspoons. It’s just enough to help the potatoes brown in the skillet.
- Even though the potatoes are perfectly cooked in the microwave kit, I like to brown them a bit. Reminiscent of hash browns, without going to the effort of chopping!
- Cook the potatoes for a minute, then add in the tomatoes. You don’t want to overcook the tomatoes, otherwise they’ll become quite soft and a bit mushy. Cook them until just starting to blister.
- The garlic and spinach will take no more than a minute to cook. The goal is just to wilt the spinach slightly, as it will continue to wilt even after the skillet is removed from the heat.
- For the eggs – if using a nonstick skillet, there’s no need to use butter or oil. However, if you want some gloriously crispy edges on the eggs, cook them in a little ghee (clarified butter).
Other Creamer potato recipes:
Greek Potato Breakfast Skillet Recipe
- 1 pound package The Little Potato Company's Microwave Ready potatoes I used Garlic Parsley
- 4 teaspoons olive oil divided
- 12 grape or cherry tomatoes
- 3 cloves garlic minced
- 2 cups spinach
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- ¾ ounce about 6 kalamata olives, quartered
- 3 tablespoons crumbled feta cheese
- 2 tablespoons minced flat-leaf parsley
- 4 eggs
- Prepare the potatoes according to the package directions, stirring in 2 teaspoons olive oil with the seasoning packet.
- Heat a large nonstick skillet over medium-high heat. Add the potatoes and cook for 1 minute.
- Stir in the tomatoes and cook, stirring occasionally, until the potatoes are starting to brown and the tomatoes are starting to blister.
- Push the potatoes and tomatoes to one side of the pan and pour in the remaining 1 teaspoon olive oil. To the olive oil, add the garlic and spinach. Cook, stirring constantly, until the spinach is just wilting, about 1 minute.
- Remove from the heat. Stir in the olives, feta and parsley.
- While the potato and tomato mixture is cooking, fry the eggs, sunny side up, in a separate nonstick skillet.
- Divide the potato mixture between 4 plates. Top each serving with a fried egg.
Disclosure: The post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.