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
 
Ingredients
  • potato, diced
  • onion, chopped
  • zucchini, diced
  • cooking oil
  • eggs
  • salt & pepper
Instructions
  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.

 





Comments

  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!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind

*

Rate this recipe:  



Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.

Categories


Custom Search