A hearty and nourishing breakfast dish that brings together golden-crisp potato wedges, tender sautéed greens, and sunny-side-up eggs with perfectly runny yolks. Balanced in flavor and texture, this plate is satisfying and energizing—ideal for a wholesome morning start or a leisurely brunch.

Why You’ll Love This Recipe

This recipe offers a comforting and filling breakfast without being overly heavy. The potatoes are crispy on the outside and soft within, the greens add freshness and nutrition, and the eggs provide a rich, satisfying element. It’s simple, quick to prepare, and easily customizable with your favorite toppings or additions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 medium Yukon gold potatoes, cut into wedges
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and black pepper to taste
1 cup fresh spinach or kale, chopped
1 teaspoon butter or oil for greens
2 large eggs
Optional: sesame seeds or feta crumbles for garnish

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add potato wedges to the pan and season with garlic powder, smoked paprika, salt, and pepper.
3. Cook for 12–15 minutes, turning occasionally, until the potatoes are golden brown and crispy on the edges. Remove from the skillet and set aside.
4. In the same skillet, add a small amount of butter or oil. Sauté the chopped greens over medium heat for 2–3 minutes, until just wilted. Season with a pinch of salt and pepper.
5. Meanwhile, in a separate nonstick skillet, cook the eggs sunny-side-up over low heat until the whites are set and the yolks remain runny.
6. Plate the sautéed greens and crispy potatoes, then top with the sunny eggs.
7. Garnish with sesame seeds or crumbled feta if desired. Serve immediately.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Spicy Potatoes: Add chili flakes or cayenne pepper for extra heat.
• Cheesy Twist: Sprinkle shredded cheddar or crumbled goat cheese over the potatoes while hot.
• Vegan Version: Use a tofu scramble or vegan egg substitute in place of the eggs.
• Add Protein: Include cooked breakfast sausage or bacon on the side.
• Different Greens: Use Swiss chard, arugula, or collard greens for variation.
• Herb Finish: Top with fresh parsley, dill, or chives for added freshness.

Storage/Reheating

Storage:
Store leftover potatoes and greens in an airtight container in the refrigerator for up to 3 days. Cooked eggs are best served fresh and are not recommended for storage.

Reheating:
Reheat potatoes and greens in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through. Cook fresh eggs when ready to serve.

FAQs

Can I use sweet potatoes instead of Yukon gold?

Yes, sweet potatoes work well and offer a slightly sweeter flavor. Adjust cooking time as needed.

How do I get the potatoes extra crispy?

Ensure the skillet is hot before adding potatoes and avoid overcrowding the pan. Let them sit undisturbed for a few minutes at a time before flipping.

Can I bake the potatoes instead of frying?

Yes, roast the wedges at 425°F (220°C) for 25–30 minutes, flipping halfway through.

What’s the best type of pan for sunny-side-up eggs?

A nonstick skillet or well-seasoned cast iron pan works best to prevent sticking and ensure even cooking.

Can I make this meal in advance?

The potatoes and greens can be prepared ahead and reheated. Cook the eggs fresh just before serving for best texture.

Are there other topping ideas?

Avocado slices, hot sauce, microgreens, or pickled onions all make excellent additions.

Can I use frozen greens?

Yes, thawed and well-drained frozen spinach can be used, though fresh greens offer better texture.

Is this dish suitable for a brunch menu?

Absolutely. It’s a well-balanced plate that pairs well with fresh fruit, toast, or a smoothie.

Can I scramble the eggs instead?

Certainly. Scrambled, poached, or over-easy eggs all work well with this base.

How do I keep the yolks runny without undercooking the whites?

Cook eggs over low heat and cover the pan briefly to help the whites set without overcooking the yolk.

Conclusion

Crispy Breakfast Potatoes with Sautéed Greens & Sunny Eggs is a comforting, balanced, and versatile breakfast that feels both indulgent and wholesome. With golden potatoes, vibrant greens, and perfectly cooked eggs, it’s a dish you’ll return to time and again for its simplicity and flavor. Whether it’s a busy weekday or a relaxed weekend morning, this satisfying plate is always a good choice.

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