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Greek Skillet Potatoes with Eggs

Make your egg dish complete with baby potatoes and leeks with a Greek twist, with the addition of olives and Myzithra cheese.
Course Breakfast, Brunch, dinner
Cuisine California Greek
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 1 1.5 lb. bag of Baby Ruby Gold Potatoes
  • 1 6 oz. bag of Melissa's ready to cook leeks, or 2 fresh leeks, cleaned and chopped
  • 1 green pepper. diced
  • 4 eggs
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 1/2 cup shredded Myzithra Greek cheese

Instructions

  1. Wash and cut potatoes in half.
  2. In a large skillet add olive oil, butter and potatoes.
  3. Over medium heat cover and cook potatoes until tender.
  4. Add water, 1/4 of a cup at a time to prevent sticking or burning.
  5. Remove cover and add leeks, green pepper, salt and pepper, and additional butter if needed.
  6. Cook vegetables until soft.
  7. Crack 4 eggs carefully over potato mixture.
  8. Add a bit of water if needed, cover and lower heat to a medium-low heat until eggs are cooked.
  9. Add cheese and serve.