20-Minute Salsa Verde Egg and Potato Skillet
Crispy-edged potatoes, salsa verde, and jammy eggs, all cooked in one skillet in about 20 minutes.
Prep: 5 · Cook: 15 · Total: 20 · Serves: 3 · Difficulty: Easy · Rating: 4.7/5 (259 reviews)
INSPIRED BY
Southwest diner breakfast plates — New Mexico
Inspired by green chile breakfast plates, this version leans on jarred salsa verde for speed.
Story
I have pulled into enough roadside diners to know the best plates are simple and loud. Potatoes, green sauce, eggs, and cheese, that is the whole song. This skillet does that same move without a long prep list. If you like your eggs runny, pull it early and let the carryover finish the whites.
By Theo
Ingredients
- 1 tbsp neutral oil
- 10 oz baby potatoes, thinly sliced
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 cup salsa verde
- 2 tbsp water
- 3 large eggs
- 1/3 cup shredded pepper jack or cheddar
- 2 tbsp chopped cilantro
- 1/2 avocado, sliced (optional)
- Lime wedges
Instructions
- Heat oil in a nonstick skillet over medium-high. Add potatoes, salt, and paprika, spread in an even layer.
- Cook 6 to 8 minutes, stirring once or twice, until browned in spots.
- Pour in salsa verde and water, scrape up browned bits, then reduce heat to medium.
- Make 3 little wells and crack in eggs. Cover and cook 4 to 6 minutes until whites set and yolks are jammy.
- Sprinkle cheese over everything, cover 30 seconds to melt.
- Top with cilantro and avocado. Serve with lime.
Chef Tips
- Slice potatoes thin so they cook fast, about 1/8 inch.
- If your salsa verde is thick, add another tablespoon of water for better steaming.
- For extra crunch, let the potatoes sit undisturbed for the first 3 minutes.
- Swap in black beans for a heartier skillet, add them with the salsa verde.
Cook's Notes
- Use a lid, it is what sets the eggs fast without overcooking the bottoms.
- If potatoes stick, lower the heat and give them another minute before stirring.
- Salsa verde heat varies, keep hot sauce on the table.