Potato and Egg Skillet with Mushrooms and Tomatoes

"A lazy Sunday morning breakfast... so lazy, that I ate it right out of the skillet because I didn’t feel like getting a plate. Would you eat out of a skillet?"
-- @zimmysnook

Recipe Intro From zimmysnook

Grease pan with a bit of oil. Cook fingerling potatoes, sliced mushrooms, peppers, and baby tomatoes in a skillet. Season with salt and pepper. Then, push the cooked vegetables to the sides of the pan and crack two eggs into the center.  Heat until they are crispy and cooked through.

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Recipe Card


  • 3/4 pound halved fingerling potatoes
  • 1 tablespoon butter
  • 5 large sliced creaming mushrooms
  • 1 tablespoon olive oil
  • 10 Shishito style peppers (or peppers of your choice)
  • Handful of cherry/grape tomatoes
  • 1/2 onion (red, white or sweet), sliced
  • 1 long chili (spicy)
  • 1 clove minced garlic
  • Sprig rosemary
  • salt and pepper, to taste
  • 3 eggs


  • Step 1

    Place the potatoes in a shallow saucepan, cover them with cold water, add a pinch of salt and bring to a boil. Cook until tender but still firm, 8 to 10 minutes; drain.

  • Step 2

    While the potatoes cook, place a skillet over medium heat and melt the butter. Then, add the mushrooms and cook on medium-high until cooked and softened, about 4 to 6 minutes. Remove mushrooms and transfer to a plate, leave juices in the pan.

  • Step 3

    Add olive oil to the skillet and cook Shishito peppers over medium-high heat, cook for 3 to 4 minutes. Add tomatoes and cook for 3-4 minutes more, moving skillet frequently, until just starting to blister, remove to plate, sprinkle with salt.

  • Step 4

    Add onions to skillet and cook for two minutes, add garlic, chili & rosemary for 1 minute. Add potatoes cut side down, season with salt & pepper and cook until they begin to brown and crisp.

  • Step 5

    Flip potatoes to skin side and slide to side of skillet. Reduce heat to medium low and add back in mushrooms, peppers, and tomatoes, leaving the center open for the eggs. Cover skillet and cook 2 minutes.

  • Step 6

    Crack eggs into the center of the skillet, cover and cook 2 to 3 minutes (or to preferred doneness)

  • Step 7

    Note - eggs will continue to cook if serving in the hot skillet