One-Skillet Eggs with Potatoes and Kale

Thanks to Julie at for featuring this post on her “Breakfast Eggs” feed in November 2014!

Here’s an easy, one-pot-to-clean way to get breakfast or brunch on the table. I’m always throwing things together in a pan and this morning’s turned out pretty derned good.

This is a simple recipe. Use the pretty multicolored potatoes like I did, or use any waxy potato (such as small red “new” potatoes).

I made 2 servings in a 10-inch pan. You could squeeze 3 or maybe even 4 servings out of a 12-inch pan.

I love when a meal you throw together turns out great! Enjoy.

One-Skillet Eggs with Potatoes and Kale

  • 2 tablespoons butter
  • 1/2 – 3/4 pounds waxy potatoes, such as red or fingerling, cut into bite sized pieces
  • 1/4 yellow onion, sliced thin
  • 2-3 cups kale, stems removed, chopped into small pieces
  • 3 eggs, beaten
  • 1/4 cup shredded cheddar cheese
  • 2 slices thick cut bacon
  • 1/4 teaspoon garlic powder
  • pepper, to taste

In a 10-inch skillet, heat the butter over medium-high heat. Add potatoes and garlic powder and cook 10-15 minutes, or until beginning to soften. Add onions and cook another 5 minutes. Pepper potatoes and onions to taste.

Reduce heat to medium. Move potatoes to one side and add bacon. Cook slowly for 10 minutes until crisp. Set on paper towels to drain.

Stir potato and onions, and add kale. Move potatoes to one side and slowly pour eggs (pan should be hot enough that the eggs begin to cook immediately and don’t mix too much with the potatoes). Top with cheese. Scramble and cook until fluffy.

Serve half the eggs and potatoes with 1 slice of bacon. Enjoy!


Hash Brown Birds’ Nests & Eggs

Here’s a great breakfast or brunch recipe idea. Build on it with your own ingredients!

I was leafing through Eating Well magazine and came across a hash brown/egg recipe that inspired me to create my own version with the ingredients I already had.

The potatoes do take some time to crisp up. Just leave them to cook, letting most of the moisture evaporate. Using a spatula to turn them (instead of just pushing them around in the pan with a wooden spoon) will help them brown and hold together for when you form the “nests” for the eggs.

Cook the egg until just set for a bit of runny yolk to dip your potatoes in. Mmmm. Add mimosas or bloody Marys and I’m coming to your house for brunch!

2014-09-13 10.24.42

Hash Brown Birds' Nests & Eggs

Recipe inspired by Eating Well, Sept-Oct 2014 issue

  • 2 cups frozen hash brown potatoes
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 tablespoons butter
  • salt and pepper, to taste
  • scallions and hot sauce, for garnish
  • shredded cheese, if desired

Preheat the broiler on high.

In a medium nonstick pan, melt the butter over medium-high heat. Add the hash brown potatoes, garlic powder and onion powder. Salt to taste.

Spread the hash evenly in the pan and continue to cook on medium-high about 10 minutes. Use a spatula to occasionally turn over until the potatoes are lightly browned and beginning to get crispy. Turn off heat.

Divide the hash evenly in the pan, forming into two “nests”. Make a hole in the center of each and crack an egg there.

Place the pan in the preheated oven and broil on the second-from-top rack until egg yolk is soft-set, about 1-2 minutes.

Remove immediately and top with cheese if desired. Sprinkle with pepper and scallions. Use a spatula to transfer to plates and enjoy!

Spanish-Style Egg & Rice Bowl

Sometimes, we’re completely out of meat at our house.

Not even a chicken nugget in the freezer.

But I don’t despair. I make eggs!

Did you know how good they are for dinner? Oh, so delicious.

Over easy, hard boiled…let me show you how I make them Spanish-style (of course, right?).

We like to use brown rice or quinoa. Take your pick for the grain!

This is like nutrition on steroids. Fantastically good for you. Healthy proteins and whole grain.

Oh, and do try the pickled jalapeños. They are mildly spicy, pickled in vinegar and spices and canned with slices of carrots and onions. Find them in small cans next to the Spanish/Mexican foods in your grocery store.

And making your own fresh pico de gallo is super easy. I show you how here!

Why are you still reading this? Get to fixin’ it!


[recipe recipe title=”Spanish-Style Egg & Rice Bowl” servings=2]

  • 1 cup cooked brown rice (or your grain of choice)
  • 2 large eggs
  • 1 ripe avocado
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup pico de gallo (or use jarred salsa)
  • pickled japapeños (optional but delicious)
  • drizzle of olive oil
  • Cholula hot sauce
  • 1/2 tablespoon butter, for frying egg

Make your own pico de gallo now, if you choose.

Divide the rice between two plates or wide, shallow bowls. Add black beans.

Fry two eggs to your liking in butter. I like to sometimes leave the yolk a little runny!

While the eggs cook, slice avocado in quarters and remove peel. Slice or dice into bite size pieces and add to the plate.

Garnish with the pickled jalapeños.

Top rice and beans with egg. Drizzle a little olive oil on top and sprinkle with Cholula or your favorite hot sauce.

Top everything with the pico de gallo or salsa. Enjoy![/recipe]