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Crispy Breakfast Potatoes with Sautéed Greens & Sunny Eggs

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A nourishing breakfast featuring crispy skillet potatoes, sautéed greens, and sunny-side-up eggs—simple, hearty, and satisfying with a touch of optional garnish for extra flavor.

Ingredients

Scale
  • 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

Instructions

  1. Heat olive oil in a skillet over medium-high heat. Add potato wedges, season with garlic powder, paprika, salt, and pepper.
  2. Cook for 12–15 minutes, turning occasionally until golden brown and crispy on the edges. Set aside.
  3. In the same pan, add a bit of butter or oil. Sauté the chopped greens for 2–3 minutes until just wilted. Season lightly with salt and pepper.
  4. In a separate nonstick skillet, cook the eggs sunny-side-up until whites are set but yolks remain runny.
  5. Plate the eggs alongside the crispy potatoes and sautéed greens.
  6. Garnish with optional sesame seeds or feta crumbles. Serve immediately.

Notes

  • Parboil potatoes for 5 minutes before pan-frying for even crispier results.
  • Use any greens you have on hand—chard, spinach, kale, or arugula all work well.
  • Top with hot sauce or avocado slices for an extra kick or creaminess.

Nutrition

Keywords: breakfast potatoes, sunny side eggs, sautéed greens, vegetarian breakfast, skillet potatoes, healthy breakfast

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