Potato Breakfast Skillet with Pastrami
A cosy, savoury easy potato skillet breakfast with crispy potatoes, pastrami and eggs.
This potato skillet breakfast is the kind of one-pan dish that makes mornings feel effortless. Golden, crispy potatoes, savoury pastrami, and softly set eggs, all finished with fresh herbs. Ready in around 30 minutes and made with simple ingredients, it’s perfect for a relaxed weekend brunch or a hearty breakfast-for-dinner option.
Ingredients for This German-Style Potato Breakfast Skillet
This breakfast skillet potatoes dish keeps things simple, balanced, and full of flavour:
- Fresh dill or chives – brightness and freshness
- Waxy potatoes – for crisp edges and a tender centre
- Pastrami – adds a rich, smoky depth (swap with ham or bacon if needed)
- Eggs + milk or cream – soft, creamy texture
- Onion – subtle sweetness and savoury base
- Dijon mustard + pickles – a gentle tang that lifts the dish
How to Make This Easy Potato Skillet Breakfast
This easy breakfast potato skillet comes together in a few simple steps:
Start by boiling and cooling the potatoes, then slice and fry them until golden and crisp. Add the onions and pastrami, letting everything cook together until fragrant and lightly caramelised. Whisk together the eggs with milk, mustard and pickles, then pour over the skillet and cook gently until just set. Finish with fresh herbs and serve straight from the pan.
You’ll find exact measurements and detailed instructions in the recipe card below.
Tips for Perfectly Crispy Potatoes with Eggs
Perfectly golden, crisp potatoes are at the heart of this potato skillet breakfast. For that irresistible texture, a few simple techniques make all the difference:
- Choose the right pan – a large, heavy-based pan ensures the potatoes can sit in a single layer and brown evenly
- Heat the fat properly – wait until the ghee is hot before adding the potatoes, so they begin to sizzle straight away
- Cook gently over medium heat – this gives the potatoes time to develop a deep golden crust without catching
If you’d like a step-by-step guide, see my “How to Cook Potatoes” post on how to cook potatoes for perfectly tender results every time.
Why you’ll love this Potato Skillet Breakfast
Besides being incredibly easy to make, there’s more reasons to love it:
More Crispy Potato Recipes to Try
If you love this potato skillet breakfast, here are a few more delicious ways to enjoy crispy potatoes. Try my Pan-Fried Potatoes with Kale for a wholesome, veggie-packed option. This Potato and Bacon Skillet is rich and comforting, and my Potatoes with Chanterelles brings an earthy, seasonal twist.
Easy Potato Skillet Breakfast with Pastrami
Ingredients
- 600 g new potatoes or any other waxy, firm potato variety (ideally cooked the day before)
- 2 tablespoons ghee (clarified butter)
- 1 small yellow onion, diced
- 100 g pastrami, torn into pieces
- 3 large eggs
- 60 ml milk or cream (1/4 cup)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped dill pickles
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons fresh dill or chives, to garnish
Instructions
- Cook the Potatoes: Place the unpeeled new potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 12–15 minutes, or until the potatoes are knife-tender. Drain and let cool completely. Once cooled, slice the potatoes into rounds.Tip: Boiling the potatoes a day in advance helps them firm up and hold their shape better when frying.
- Fry the Potatoes and Onions: Add the ghee to a large skillet and, once melted, add the sliced potatoes in an even layer. Let them cook undisturbed for 5–6 minutes, until golden and crispy on the bottom.Stir in the diced onions, season with salt and pepper, and continue cooking, stirring occasionally, for another 2–3 minutes. Add the pastrami and cook for 3–4 minutes more, until the onions are soft and the potatoes are crispy on all sides.
- Combine with the Egg Mixture: In a small bowl, whisk together the eggs, milk, Dijon mustard, finely chopped dill pickles (or a small splash of pickle brine), and pepper.Lower the heat to medium-low and slowly pour the egg mixture over the skillet, ensuring it spreads evenly. Cover with a lid and cook for 5–6 minutes, or until the eggs are just set and no longer runny.
- Serve: Sprinkle with fresh dill or chives and serve immediately. Enjoy!
Nutrition
Notes
- Best potatoes: Waxy potatoes like new potatoes are ideal here—they hold their shape as they cook and turn irresistibly golden and crisp on the outside, while staying tender within. If using larger potatoes instead of thin-skinned new potatoes, feel free to peel them after boiling for a better texture.
- Make ahead tip: If you have the time, cook the potatoes in advance and chill them. Cold potatoes firm up beautifully, making them easier to slice and helping them achieve that perfect crispy finish in the skillet.
- Oven option: For an easy, hands-off finish, transfer the skillet to the oven and let the eggs set at 220°C (200°C fan). It’s a gentle, even way to cook the eggs, especially useful if your skillet is full or on the larger side.
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