Green Eggs & Potato Skillet for Two
Prep time
Cook time
Total time
You can pre-cook the potatoes and make the veggie sauté in advance.
Serves: 2
  • 1 pound red potatoes, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 leek, white and light green parts sliced
  • 1 stalk celery, finely chopped
  • 1 green pepper, chopped
  • 1 jalapeño or serrano pepper, seeds removed and slivered
  • 3 Brussels sprouts, slivered
  • 4 to 5 ounces fresh spinach
  • ¼ teaspoon oregano
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon cumin
  • 2 to 3 ounces sharp cheddar cheese, grated
  • Half an avocado, cut into chunks
  • 2 eggs
  • Sour cream, for serving
  1. Cover the potatoes with water and bring to a boil. Cook until a knife pierces them with just a little resistance. Drain. You can do this ahead of time.
  2. Meanwhile, warm 1 tablespoon of olive oil and the butter in a skillet. Add the leeks, celery, and peppers and sauté until soft, about 8 minutes. Add the Brussels sprouts, cook for 2 minutes, then throw in the spinach, and cook just until it’s wilted. Season with salt and pepper and set aside.
  3. You can make the veggies and boil the potatoes ahead of time.
  4. When you’re ready to eat, preheat the oven to 400°F. In an oven-safe skillet (cast iron is great), toss the potatoes with 2 tablespoons olive oil, the oregano, paprika, and cumin, and a few pinches of salt. Roast for 30 minutes, until the bottoms have a nice golden crust. Scatter the cheddar around the surface, then pile on the veggie sauté. Bake another 5 minutes, until the veggies are warm and the cheese is melted.
  5. While that’s happening, poach 2 eggs in a few inches of barely simmering water. (You can also fry them if you’re not a confident poacher.) When the potatoes are ready, scoop the eggs on top, then throw the cubed avocado on too. Eat immediately. Straight from the skillet?
Recipe by Big Girls Small Kitchen at