Rosemary Potato Egg Skillet
Lisa G. Sweet Pantry Gal
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- 4 medium
- red potatoes cut in chunks
- 1 small
- chopped onion
- 1 tsp
- chopped fresh rosemary plus teaspoon
- chopped green onions
- 1 clove
2Heat skillet on medium high with 2 teaspoons (approx) olive oil.
Chop onion and add to hot oil for a min. Add potatoes salt and pepper. Continue to cook and toss till starting to brown.
Move potatoes to one side of pan and add two eggs to side and beat, cook for 2mins. Then toss eggs with potatoes. Add fresh rosemary and grated garlic clove stirring and cooking for another few mins.
Toss with more rosemary and green onions, turn heat down to low cover for another 3mins. Optional, top with parm!