Crispy Potatoes with Green Beans & Eggs

Crispy Potatoes with Green Beans & Eggs

7 Reviews
From: EatingWell Magazine, Spring 2003

This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.

Ingredients 4 servings

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  • 1 cup fresh or cooked green beans, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boiling potatoes, peeled and cut into ½-inch dice, or 5 cups diced cooked potatoes
  • 2 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 large eggs
  • Pinch of paprika, (optional)


  • Active

  • Ready In

  1. If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  2. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  3. Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Nutrition information

  • Per serving: 318 calories; 12 g fat(3 g sat); 5 g fiber; 42 g carbohydrates; 12 g protein; 84 mcg folate; 186 mg cholesterol; 3 g sugars; 0 g added sugars; 501 IU vitamin A; 21 mg vitamin C; 71 mg calcium; 3 mg iron; 381 mg sodium; 1,100 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Folate (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, ½ vegetable, 1 lean protein, 2 fat

Reviews 7

July 11, 2013
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By: EatingWell User
Tasty but a lot of calories This was tasty. However, it took a lot longer to cook the potatoes (I used raw) than the recipe suggested. It took about 45 mins to do that. But, they were very tasty. Also, the servings were a bit small so we needed two, so that made it about a 600 calorie meal. That's a lot when you are trying to make a healthy dinner. It does taste good though! Pros: tasty Cons: caloric
December 01, 2012
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By: kaymrobbins
So simple and satisfying I love this dish. It is so simple to make and is like a comfort food. I do like to cook the eggs in their own pan and put them on the potatoes at serving time. I have also substituted kale for the green beans and that worked well.
October 25, 2010
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By: EatingWell User
This was easy to prepare in a large cast iron skillet. However, the meal plan should not have said you can either make this "OR" the zucchini noodles. The "OR" is in the wrong place. It should be between the zucchini recipe and the broccoli. The zucchini or broccoli should be in addition to the egg/ potato recipe.
September 27, 2010
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By: EatingWell User
I recommend steaming the green beans. When veggies are cooked in water, they lose some nutrients. Not so with steaming. An alternative would be to cook them in water, but when you are going to drain them, drink the water and get the nutrients that way.
June 12, 2010
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By: EatingWell User
My boyfriend and I greatly enjoyed this recipe. Perfect blend of breakfast and dinner flavors! I recommend using a large enough pan to really let those potatoes brown up -- mine was a little small and my potatoes were piled, and even with stirring I felt like some were left behind.
February 16, 2010
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By: EatingWell User
I loved it. It was so delicious. I found it in my Eating Well cookbook and just had to find the online link to review it. I'll definitely be eating it again.
September 23, 2009
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By: EatingWell User
This is an easy yummy kid-friendly recipe my whole family loves. Perfect for fall using farm-fresh beans and potatoes. I just slip the eggs in , put a lid on and let the eggs poach off heat until dinner-time and they are perfect every time.
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