Crispy Potatoes with Green Beans and Eggs

Eating Well Submitted at February 26, 2015 Comments 2

Crispy Potatoes with Green Beans and Eggs
photographer: Ken Burris
Nutritionist Tested & Approved

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.


  • 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 1/2-inch dice, or 5 cups diced cooked potatoes

  • 2 cloves garlic , minced

  • 1/8 teaspoon crushed red pepper

  • 1/2 teaspoon salt

  • Freshly ground pepper to taste

  • 4 large eggs

  • Pinch of paprika (optional)


  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.

Nutritional Facts

Calories - 311
Carbohydrates - 42 g
Fat - 12 g
Saturated Fat - 3 g
Protein - 10 g
Cholesterol - 212 mg
Dietary Fiber - 5 g
Potassium - 780 mg
Sodium - 371 mg
Yield - 4 servings
2 starch
1/2 vegetable
1 lean protein
2 fat
Vitamin C - 30% daily value
Selenium - 24% dv
Potassium - 22% dv

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Reviews (2 reviews)

Add your review Reply Down
JadeK4142 July 23, 2015 at 11:47 am   
Edited July 23, 2015 at 11:49 am by JadeK4142

My T-Fal (nonstick pans) specify NOT to use any oils. So I didn't and this till turned out to be yummy beyond compare. And I don't use eggs but it works just as well with whipped egg whites with a bit of yellow food dye so they aren't so relentlessly white.

jefff July 19, 2015 at 2:40 am   

Tried it and LOVED it! Thank You very much, jefff