Potato, Pepper & Sour Cream Egg Skillet

This hearty Potato, Pepper & Sour Cream Egg Skillet is the ultimate comfort-food breakfast or brunch. Golden sautéed potatoes mingle with vibrant red and green bell peppers, all bound together by fluffy eggs enriched with tangy sour cream. A sprinkle of garlic and paprika infuses the dish with warmth, while fresh parsley and juicy cherry tomatoes add bursts of color and freshness. Ready in under 45 minutes and entirely cooked in one pan, this satisfying skillet delivers restaurant-quality flavors with minimal cleanup—perfect for busy mornings, leisurely weekend brunches, or even a cozy weeknight supper.

Cooking Time

• Preparation: 15 minutes

• Cooking: 25 minutes

• Total Time: 40 minutes

Ingredients

• 4 large eggs

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon dried garlic powder

• 1 teaspoon sweet paprika

• 200 g (7.05 oz) sour cream

• 2 tablespoons vegetable oil, divided

• 2 medium potatoes (about 300 g / 10.5 oz), peeled and diced into ½-inch cubes

• ¼ red bell pepper, diced

• ¼ green bell pepper, diced

• 1 small bunch fresh parsley, finely chopped (about ¼ cup)

• 7 cherry tomatoes, halved

• 50 g (1.75 oz) shredded mozzarella cheese

Step-by-Step Cooking Directions

1. Prep the Ingredients: Crack the eggs into a bowl, season with a pinch of salt, black pepper, garlic powder, and paprika. Whisk until smooth. Stir in the sour cream until fully incorporated; set aside.

2. Cook the Potatoes: Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium heat. Add the diced potatoes in a single layer. Season lightly with salt and pepper, and sauté for 8–10 minutes, stirring occasionally, until the edges turn golden brown and the centers are tender.

3. Sauté the Peppers: Push potatoes to one side of the skillet. Add the remaining tablespoon of oil, then add red and green bell peppers. Season with a pinch of salt and cook for 3–4 minutes, stirring, until they begin to soften.

4. Add Tomatoes and Parsley: Stir in the halved cherry tomatoes and chopped parsley. Sauté for 1–2 minutes just until tomatoes warm through and parsley becomes fragrant.

5. Pour in the Egg Mixture: Evenly distribute the vegetables across the skillet. Reduce heat to medium-low, then pour the sour-cream egg mixture over the top. Do not stir. Tilt the pan gently to ensure the eggs settle evenly between the potato and pepper mixture.

6. Cover and Cook: Cover the skillet with a tight-fitting lid. Cook over low heat for 8–10 minutes until the eggs are set but still slightly creamy on top. Avoid lifting the lid too often, as trapped steam helps cook the eggs through.

7. Add Cheese and Finish: Sprinkle shredded mozzarella over the set eggs. Replace the lid and cook for an additional 1–2 minutes until the cheese melts fully.

8. Serve: Remove the skillet from heat. Let rest for 2 minutes, then garnish with extra chopped parsley if desired. Cut into wedges and serve directly from the pan.

Nutritional Information

(Per serving; serves 4)

• Calories: 280 kcal

• Protein: 14 g

• Carbohydrates: 20 g

• Dietary Fiber: 3 g

• Sugars: 3 g

• Fat: 16 g

• Saturated Fat: 7 g

• Sodium: 420 mg

The Origins and Popularity of the Recipe

Skillet egg dishes have roots in many culinary traditions, from the Spanish tortilla to the Italian frittata. This particular combination—potatoes, peppers, and eggs—echoes the rustic breakfasts of Eastern Europe and the Mediterranean, where home cooks prized simple, inexpensive ingredients that delivered maximum flavor and energy to start the day. Adding sour cream brings a tangy Eastern European twist, often found in Romanian or Russian cuisine, where dairy is a staple. Recently, one-pan skillet breakfasts have surged in popularity thanks to their convenience and versatility, making them a mainstay on food blogs and social media feeds for busy families and brunch lovers alike.

Reasons Why You’ll Love the Recipe

• One-Pan Simplicity: Minimal dishes and fuss, yet big-flavor results.

• Customizable: Swap peppers for sautéed onions, mushrooms, or spinach.

• Satisfying Texture: Crispy potato edges meet creamy eggs and melted cheese.

• Balanced Flavor: Tangy sour cream and paprika complement the sweetness of peppers.

• Meal-Prep Friendly: Reheats well and can be portioned for on-the-go breakfasts.

Health Benefits

Eggs are a nutrient powerhouse, offering complete protein, B vitamins, choline for brain health, and eye-protective lutein. Potatoes provide potassium, vitamin C, and fiber, especially when skins are kept on. Bell peppers add vitamin C, antioxidants, and colorful phytonutrients that support immune function. Sour cream contributes calcium and beneficial fats, while parsley brings vitamin K and flavonoids. Altogether, this skillet balances macronutrients and micronutrients for a nourishing, energy-packed meal.

Serving Suggestions

• With Toast: Serve wedges alongside buttered crusty bread or whole-grain toast.

• Accompanied by Salad: A light arugula salad dressed with lemon juice and olive oil cuts through the richness.

• Topped with Salsa: A spoonful of fresh tomato salsa or chimichurri adds brightness.

• Wrapped in Tortillas: Warm flour or corn tortillas around skillet slices for breakfast tacos.

Common Mistakes to Avoid

• Overcrowding the Skillet: Cook potatoes in a single layer to ensure crispiness.

• High Heat for Eggs: Keep heat low when cooking eggs to avoid rubbery texture.

• Skipping the Lid: Covering traps steam that gently cooks the top evenly.

• Undrained Tomatoes: Pat cherry tomatoes dry to prevent excess moisture.

• Under-seasoning: Season each component lightly but consistently for depth of flavor.

Pairing Recommendations

• Wines: A crisp Sauvignon Blanc or light-bodied sparkling rosé.

• Beers: Belgian witbier or a citrusy pale ale complements the tang.

• Non-Alcoholic: Sparkling lemonade or an iced green tea with mint.

Cooking Tips

• Uniform Dice: Cut potatoes and peppers into similar sizes for even cooking.

• Pan Choice: A cast-iron skillet retains heat well and creates better potato crisp.

• Advance Prep: Dice vegetables the night before and store in the fridge for quick assembly.

• Flavor Boosters: Stir in chopped cooked bacon or chorizo for extra smokiness.

• Cheese Variations: Try crumbled feta, pepper jack, or Gruyère for different profiles.

Similar Recipes to Try

• Classic Spanish Tortilla (Potato Omelet)

• Italian Frittata with Spinach & Ricotta

• Shakshuka (Eggs in Spicy Tomato Sauce)

• Greek Strapatsada (Scrambled Eggs with Tomatoes & Feta)

• Swiss Rösti with Eggs & Herbs

Variations to Try

• Vegetarian Deluxe: Add sliced mushrooms, zucchini, or asparagus tips.

• Meaty Addition: Saute diced ham, bacon bits, or crumbled sausage with potatoes.

• Spicy Kick: Stir in chopped jalapeños or a teaspoon of chili powder.

• Dairy-Free: Replace sour cream with coconut yogurt and use dairy-free cheese.

• Herb Infusion: Mix fresh dill, chives, or basil into the egg batter.

Ingredient Spotlight

Sour Cream: This versatile dairy ingredient adds creaminess and a subtle tang. Sourced traditionally from fermented cream, it lends stability to egg dishes by raising the cooking temperature and yielding tender, custard-like eggs. Rich in calcium and probiotics, sour cream also enhances flavor absorption in vegetables.

Conclusion

The Potato, Pepper & Sour Cream Egg Skillet is a crowd-pleasing, nutrient-dense meal that showcases the magic of simple ingredients. With minimal prep and just one pan, you achieve a symphony of textures—from crisp potato edges to custardy eggs and melty cheese—all highlighted by bright peppers and fresh herbs. Whether you’re fueling a busy morning or hosting a laid-back brunch, this recipe delivers maximum flavor, convenience, and comfort in every bite.

Frequently Asked Questions

1. Can I use leftover roasted potatoes?
   Yes—simply cube and reheat them in the skillet before adding other ingredients.

2. How do I ensure the eggs cook evenly?
   Mix thoroughly, pour over low heat, and cover the pan to trap steam.

3. Can I make this in an oven-safe pan?
   Absolutely—after sautéing, transfer to a preheated 180 °C (350 °F) oven for 8–10 minutes.

4. Is it okay to omit sour cream?
   You can replace it with heavy cream or milk, though texture will be slightly less rich.

5. How do I reheat leftovers without drying out the eggs?
   Warm in a covered skillet over low heat with a splash of water to restore moisture.

6. Can I add leafy greens?
   Stir in a handful of baby spinach or kale just before pouring in the eggs.

7. What other cheeses can I use?
   Cheddar, pepper jack, feta, or Gouda all melt beautifully.

8. How spicy is the dish?
   It’s mild; adjust heat with extra paprika, chili flakes, or hot sauce to taste.

9. Can I freeze portions?
   Freeze cooled wedges in airtight containers for up to one month—thaw overnight in the fridge.

10. What oil works best?
    Vegetable oil, canola, or light olive oil all sauté potatoes without burning.