Breakfast Skillet with Eggs and Potatoes

Crisp-edged diced potatoes, smoked ham, and softened peppers form a one-pan base for eggs baked in a hot cast-iron skillet. Stovetop browning leads into a brief oven finish, so the whites set while the yolks remain soft.

47 min

4 servings

Four soft-yolk eggs rest over crisp diced potatoes, smoked ham, onion, and red pepper in a cast-iron skillet.

Ingredients

1 1/2 lb russet potatoes, scrubbed and cut into 1/2-inch dice

2 tbsp neutral oil

1 medium yellow onion, finely diced

1 medium red bell pepper, diced

8 oz smoked ham, cut into 1/2-inch dice

1 tsp kosher salt

1 tsp paprika

1/2 tsp freshly ground black pepper

2 tbsp water

4 large eggs

Equipment

Oven-safe cast-iron skillet · Skillet lid · Paring knife · Cutting board · Oven mitt · Heatproof surface

Keep edges crisp

Let the covered steam finish first, then uncover so moisture escapes before the vegetables and eggs go in.

Handle with care

Cast iron retains heat after baking; use an oven mitt and place the skillet on a heatproof surface.

Heat and brown

01. Heat the oven to 400 F while cutting potatoes into even half-inch dice; uniform pieces finish together.

02. Warm oil in the cast-iron skillet over medium-high, season potatoes with salt and pepper, then leave the first side undisturbed for 4 minutes to brown.

Steam and crisp

03. Add water, cover, and steam the potatoes for 6 minutes over medium heat; test one with a knife before uncovering.

04. Cook uncovered for 5 minutes, turning once or twice as water evaporates, until the edges are crisp again.

Soften and warm

05. Add onion and bell pepper and cook 5 minutes, stirring around the potatoes, until both vegetables turn tender.

06. Fold in diced smoked ham and paprika and cook 2 minutes, just until the ham is hot and the paprika fragrant.

Bake the eggs

07. Make 4 wells and crack an egg into each, keeping yolks intact; slide the skillet into the 400 F oven.

08. Bake 8 minutes, then check the center white; remove the pan when whites are opaque and set but yolks still jiggle softly.

Rest and serve

09. Use an oven mitt to set the hot skillet on a heatproof surface and rest 2 minutes; cast iron stays hot, so serve carefully.