Skillet New Potatoes & Eggs
30 min

Skillet New Potatoes & Eggs

Potatoes are, hands down the most popular tuber however, we seldom we eat them fresh from the ground. They are typically stored for months in temperature-controlled environments so when fresh potatoes pop up here in Texas, there is much cause to celebrate. Also, when David Cater from Utility Research Garden near Austin strides in and offers us a basket of freshly harvested golden potatoes, it’s hard to say no.

This month, almost every farm from Plant-it-Forward to Animal Farm is offering up local potatoes so this is the time to make a trip to the Urban Harvest Farmer’s market and realize your potato dreams. Mashed, fried, roasted or curried, there is no wrong way to eat potatoes. Here is a recipe for pan roasted tiny potatoes cooked with ghee, onions and spices and topped with a gentle drop of whisked eggs. They are so good you won’t even need toast to go with it!

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Cook Time

30 Minutes



Step 1
In a seasoned skillet over high heat, warm the ghee and add the cumin seeds. As soon as they pop and sizzle, within a few seconds, add the minced onions, potatoes, salt and pepper. Cook on high heat for 4 to 5 minutes or until the onions have wilted and the potatoes have slight color.
Step 2
Lower the heat and add 1/2 cup of water. Cover the skillet tightly with a lid and let the potatoes simmer for 8 to 10 minutes or until they are tender and almost all the liquid has been absorbed.
Step 3
Add the tomatoes, ginger and continue cooking on medium to low heat, uncovered, until the tomatoes have softened and cooked down to a thick sauce around the potatoes.
Step 4
In the meanwhile, whisk the eggs with the herbs, serrano, black pepper and salt. Drop little dollops of the eggs in and around the potatoes, moving some aside to allow for the eggs. Cover the pan tightly again and let it simmer for another 2 to 3 minutes. Turn the heat off and let the mixture rest for just a couple of minutes. Serve with warm toast or just on its own.

4 tablespoons ghee

1 teaspoon cumin seeds

10 to 15 kari leaves

1 cup minced onions

1-pound tiny potatoes, whole

1 teaspoon black pepper

1 teaspoon sea salt

2 to 3 cups rough chopped fresh tomatoes

1 tablespoon minced ginger

4 to 6 medium eggs

1/2 cup chopped herbs like cilantro or parsley

1 serrano pepper, minced

1 teaspoon black pepper 

1/2 teaspoon sea salt

Notes & Variations

  • Whole small potatoes work best but if using larger ones, cut them into 1/2-inch chunks.
  • Instead of onions, use minced peppers, squash celery or corn.
  • If using canned tomatoes, use 1 cup of crushed or chopped tomatoes.
30 min

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