Purple Potato Breakfast Skillet in a pan
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5 from 3 votes

Purple Potato Breakfast Skillet

Purple Potato Breakfast Skillet is easy, delicious and the perfect way to start your day. Tasty quick and easy, this Purple Potato Breakfast Skillet will have you looking forward to waking up! | A Wicked Whisk | https://www.awickedwhisk.com
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 4 cup
Calories: 319kcal
Author: Heather - A Wicked Whisk


  • 28 ounces baby purple potatoes or 4 cups
  • 4 ounces pancetta diced
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne or jalapeno powder
  • 3 green onions chopped
  • 3 large eggs
  • 1 tablespoon butter melted


  • Start by adding 2 tablespoons of vegetable oil to a large skillet and  heat over medium-high heat.  While that is coming to temperature, wash and quarter the baby purple potatoes into bite sized pieces.  
  • Season potatoes liberally and stir to coat. Add potatoes to the skillet and cover, letting cook for 10 minutes and stirring occasionally. 
  • Remove pan cover and add pancetta. Stir to combine and continue to cook approximately 10 minutes until potatoes and pancetta crisp up. Dice up green onions and add to your skillet.
  • In a separate pan, add 1 tablespoon of butter and let melt over medium heat. Add in 3 eggs and cover to make sunny side up eggs. Let cook for approximately 3-5 minutes or until the whites are set but the yolks are still runny. Once cooked, season with salt and pepper and move them to your skillet and serve immediately.


Serving: 1cup | Calories: 319kcal | Carbohydrates: 19g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 575mg | Potassium: 1194mg | Fiber: 5g | Sugar: 7g | Vitamin C: 61.9mg | Calcium: 800mg | Iron: 0.4mg