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Seed Cycling Skillet Potatoes and Eggs

Seed Cycling Skillet Potatoes and Eggs

Course Breakfast
Cuisine American
Keyword potatoes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Calories 518 kcal


  • 6 ounces yukon gold potatoes (about 1 medium potato) peeled and diced into 1/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 egg
  • 1 tablespoon either raw flax seeds or raw sesame seeds freshly ground
  • 1 tablespoon either raw pumpkin seeds or raw sunflower seeds freshly ground
  • Kosher salt
  • Ground black pepper


  1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the potatoes and stir to coat in the oil. Spread out in a single even layer. Cover the pan and allow the potatoes to cook for 8 minutes, stirring once halfway through. Remove the lid and raise the heat to medium high and cook until the outside is golden and crispy and the inside of the potatoes are soft, stirring once every few minutes.

  2. Meanwhile, about halfway through cooking the potatoes, heat the remaining tablespoon of olive oil in a separate small frying pan over low heat and immediately crack the egg into it. Cover the pan and cook for five minutes, or until the whites of the egg are cooked but the yolk is still jiggly.

  3. Stir the ground seeds into the potatoes and season to taste with salt and pepper. Top with the egg, one more pinch of salt, and enjoy!

Nutrition Facts
Seed Cycling Skillet Potatoes and Eggs
Amount Per Serving
Calories 518 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 7g44%
Cholesterol 164mg55%
Sodium 84mg4%
Potassium 925mg26%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 1g1%
Protein 15g30%
Vitamin A 238IU5%
Vitamin C 19mg23%
Calcium 101mg10%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.