Crispy One Pan Wonder: Potato and Egg Breakfast Wrap
This One-Pan Potato & Egg Wrap is the answer to your morning prayers. It’s a genius hybrid between a classic omelet, a hash brown, and a breakfast quesadilla.
Servings: 2
Ingredients
- Potato: 1 medium Russet or Yukon Gold, washed and peeled
- Eggs: 2 large
- Smoked Turkey: 2–3 deli-thin slices
- Cheddar Cheese: ¼ cup shredded
- Cooking Oil: 1 tsp or butter for the pan
- Seasoning: Salt and black pepper to taste
Instructions
- Create Potato Ribbons: Use a vegetable peeler to shave the potato into very thin, wide ribbons.
- Fry Potatoes: Heat oil in a non-stick skillet over medium heat. Spread potato ribbons in an even, slightly overlapping layer. Fry until golden and translucent.
- Add Eggs: Crack eggs directly over the potatoes. Use a fork to gently break the yolks and spread the egg to cover all gaps in the potato layer.
- The Flip: Once the egg is set and the bottom is crispy, carefully flip the entire potato-egg disc over.
- Layer Fillings: Place the shredded cheddar cheese and smoked turkey slices on one-half of the egg side.
- Fold & Melt: Fold the empty half over the filling to create a half-moon shape. Press gently with a spatula.
- Final Sear: Cook for 30–60 seconds until the cheese is melted and the turkey is warmed through. Serve immediately.