Egg & Potato Skillet

I was cleaning up when I came across this recipe that I clipped from a Woman’s Day magazine. I decided to fix it for lunch. My youngest son shared it with me, and we both liked it. The picture is taken before I added salt and pepper. It definitely needs some seasoning, and next time I might try adding some dill or Italian seasoning.

Egg & Potato Skillet
Recipe type: Main Dish
  • potato, diced
  • onion, chopped
  • zucchini, diced
  • cooking oil
  • eggs
  • salt & pepper
  1. Heat some oil in a skillet.
  2. Add the diced potato and chopped onion. Saute until almost done.
  3. Add the diced zucchini and cook until almost tender.
  4. Add about 1 Tablespoon of water, break an egg (or more) on top, cover, and cook until the eggs are done, about 5 – 7 minutes.
  5. Add salt and pepper to taste.


About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. dana aka Gluten Free In Cleveland says:

    I’ve said it before and I’ll say it again. I love poached eggs but I cannot for the life of me make them. Ever. It’s my curse, I’m afraid.

    I love the idea of dicing zucchini with the potatoes! What a unique breakfast hash!

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