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Skillet Potato, Tomato & Egg Hash
Quick skillet potato, tomato & egg hash—ready in 30 minutes. Simple one-pan breakfast or brunch for two.
Why this recipe works
This skillet potato, tomato & egg hash is a simple, hearty one-pan meal that works for breakfast, brunch, or a quick dinner. It suits cooks who want an easy, adaptable recipe with minimal cleanup.
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Key takeaways
One-pan breakfast ready in about 30 minutes.
Parboil potatoes to reduce cook time.
Customize with spices or extra vegetables.
Recipe guide
This skillet potato, tomato & egg hash is a simple, hearty one-pan meal that works for breakfast, brunch, or a quick dinner. It suits cooks who want an easy, adaptable recipe with minimal cleanup.
One pan, 30 minutes, hearty breakfast for two.
- One-pan breakfast ready in about 30 minutes.
- Parboil potatoes to reduce cook time.
- Customize with spices or extra vegetables.
Ingredients & prep
Ingredients (serves 2): 2 medium potatoes, 1 tbsp olive oil, 1 tbsp butter, 1 small onion, 1 clove garlic, 1 medium tomato, 2 large eggs, 30 g cheese (grated), 1 tsp milk, salt and pepper. Dice potatoes and tomato, chop onion, mince garlic, grate cheese.
Cook the base
Heat oil and butter in a large skillet over medium. Add potatoes and cook, stirring occasionally, until golden and nearly tender (about 12–15 min). Add onion and cook until softened, then stir in garlic 30 seconds. Add tomato and cook until softened and liquid reduces.
Finish & serve
Beat eggs with milk, pour over skillet, sprinkle cheese, reduce heat to low, cover and cook until eggs are set (4–6 min). Season, then serve hot straight from the pan. Prep 10 min, cook 20 min, difficulty 2/5.
Ingredients
- 2 medium potato
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion
- 1 clove garlic
- 1 medium tomato
- 2 large eggs
- 30 g cheese
- 1 tsp milk
Instructions
- Wash and dice potatoes into small cubes
- Grate the cheese and set aside
- Chop the onion, mince the garlic, and dice the tomato
- Heat olive oil and butter in a large skillet over medium heat
- Add potatoes and cook, stirring occasionally, until golden and nearly tender
- Add onion and cook until softened, then stir in garlic and cook 30 seconds
- Add diced tomato and cook until tomatoes soften and liquid reduces slightly
- Beat eggs with milk in a bowl and pour evenly over the skillet mixture
- Sprinkle grated cheese over the eggs, reduce heat to low, cover and cook until eggs are set
- Serve hot from the skillet
FAQs
How do I know when the eggs are done?
Use a stovetop-safe lid; cook on low until eggs are set about 4–6 minutes. For firmer eggs, finish under a broiler briefly if your skillet is ovenproof.
Can I cook the potatoes faster?
Yes — parboil or microwave diced potatoes 3–4 minutes first to speed cooking and ensure tenderness.
What are simple variations or substitutions?
Swap butter for olive oil for a lighter dish, add smoked paprika or cayenne for heat, or stir in spinach or bell pepper with the tomatoes.