Real Recipes From Real Home Cooks ®

mashed potato and egg skillet

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

Sometimes you just have too many mashed potatoes! I don't like runny yolks so I gave two versions to finish the eggs so they can be either runny or firm.

(1 rating)
yield 2 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For mashed potato and egg skillet

  • 1 Tbsp
    olive oil (I used chili flavored)
  • 1 - 1 1/2 c
    left-over mashed potatoes
  • 4
  • salt and pepper, to taste
  • 1 oz
    smoked gouda cheese, shredded (or your favorite)
  • 1 Tbsp
    cooked, crumbled bacon
  • minced parsley, for garnish
  • 1-2 pinch
    red pepper flakes, cayenne, slap yo mama, etc, optional

How To Make mashed potato and egg skillet

  • 1
    Heat oil in oven-proof skillet. Add mashed potatoes and flatten them so they are evenly spread over pan.
  • 2
    Heat for a few minutes on medium-high until bottom slightly colors, flip over and repeat.
  • 3
    Make two wells in the potatoes and crack two eggs into each well. Season with salt and pepper and any other spicy seasoning you choose.
  • 4
    Lower heat to medium, cook until bottoms of eggs are set.
  • 5
    If you like sunny side up eggs with runny yolks, sprinkle on cheese and bacon. Cover and continue to cook until done enough for you.
  • 6
    If you do not like your yolks runny, place pan in broiler for a couple minutes until eggs are almost set to your liking. Sprinkle with cheese and bacon and return to broiler for 30 seconds or until cheese is melted.
  • 7
    Sprinkle with parsley to serve. Add spicy toppings, if desired.