Crispy Smashed Breakfast Potatoes with Soft Eggs & Fresh Tomato Relish

Smashed potatoes are a brunch favorite for their shatter-crisp edges and fluffy centers. This American skillet breakfast tops them with soft eggs and a bright tomato-corn relish finished with feta.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 365 cal
• 16g protein
• 38g carbs
• 18g fat

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Ingredients

• 1 1/2 lb baby Yukon gold potatoes
• 4 large eggs
• 2 medium heirloom or ripe tomatoes
• 3/4 cup fresh sweet corn kernels
• 3 tbsp olive oil
• 2 garlic cloves
• 1/4 cup fresh parsley
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup crumbled feta

Instructions

1. 1Place the potatoes in a pot, cover with cold water by an inch, add a big pinch of salt, and bring to a boil; cook 12 to 15 minutes until just tender when pierced.
2. 2While potatoes boil, dice the tomatoes and mince the garlic; toss them with the corn, chopped parsley, vinegar, a drizzle of olive oil, and salt to make a quick relish.
3. 3Drain the potatoes and let them steam-dry for 2 minutes so they crisp better.
4. 4Heat the remaining olive oil in a large cast-iron skillet over medium-high until shimmering.
5. 5Add the potatoes and smash each one gently with a spatula or glass bottom until flattened but still intact.
6. 6Season with smoked paprika, salt, and pepper; cook undisturbed 4 to 5 minutes until deep golden and crisp on the bottom, then flip and crisp the second side.
7. 7Push potatoes to the edges of the skillet and crack the eggs into the open spaces.
8. 8Lower heat to medium, cover, and cook 3 to 4 minutes until whites are set but yolks are still runny.
9. 9Spoon the fresh tomato-corn relish over everything and finish with crumbled feta.
10. 10Serve straight from the skillet while the yolks are jammy and the potatoes still crackle.