• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Contact Us
  • Zimmy’s Blog
  • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Contact Us
    • Zimmy’s Blog
    • Services
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Breakfast & Brunch

    Parmesan Smashed Potatoes and Eggs

    Published: Jun 16, 2023 · Modified: Jun 23, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Parmesan Smashed Potatoes and Eggs. A tiny effort in plating, turns these simple ingredients, into a Father’s Day drool worthy brunch.

    A plate of Parmesan Smashed Potatoes and Eggs with roasted broccoli, shishitos, long red chilies, a crispy slice of bacon and marinated red onions.

    Crispy smashed potatoes with parmesan & thyme. Roasted broccoli, shishitos and long red chilies. Crispy bacon, runny yolks, marinated red onions, more Parmesan and red pepper flakes.

    These Parmesan Smashed Potatoes and Eggs were cooked in my Hestan Duel fuel range using the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Hestan Ambassador. Opinions in this post are my own.

    Ingredients

    • White balsamic vinegar
    • Small red onion
    • Mini multicoloured potatoes
    • Extra-virgin olive oil
    • Kosher salt
    • Freshly ground pepper
    • Broccoli crown
    • Granulated garlic
    • Parmesan cheese
    • Fresh thyme leaves
    • Bacon
    • Shishito peppers
    • Long red chilies
    • Free run/free range eggs
    • Red pepper flakes

    See recipe card for quantities.

    Instructions

    Preheat the oven to 425°F.

    In a small bowl combine the white balsamic vinegar and onions. Stir to combine and let sit at least 30 minutes at room temperature before serving.

    In a large pot of salted boiling water, cook the potatoes until tender, about 10-12 minutes. Drain and allow potatoes to cool slightly.

    Meanwhile, on a parchment lined baking sheet, toss the broccoli with 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper. 

    When the potatoes are cool enough to manage, transfer them to a large baking sheet lined with parchment paper. Use the bottom of a measuring cup or heavy based glass to press down on the potatoes to flatten them to about ½-inch thick.

    A parchment lined sheet pan with four rows of smashed pototoes.
    A side view of smashed potatoes that are ready to go in the oven.

    Brush 2 tablespoons of olive oil on both sides of the potatoes. Sprinkle the granulated garlic, ¼ teaspoon salt, ½ teaspoon pepper, grated parmesan cheese, and thyme leaves.

    Place the potatoes on a rack in the lower half of the oven and the broccoli on a rack in the middle of the oven. Bake for 15 minutes.

    A tray of smashed potatoes sprinkled with parmesan cheese, fresh thyme, salt, pepper and garlic powder.

    While the potatoes & broccoli cook, place the bacon in a 12.5-inch nonstick skillet and cook over medium-low heat, flipping occasionally until preferred level of crispiness. Remove bacon to a plate (reserve 2 tablespoons of the bacon fat if desired to fry the eggs).

    In a medium size bowl add the shishitos and long red chilies. Toss with one 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper. Set aside.

    After 15 minutes the bottoms of the potatoes should be golden and slightly crispy. Use a spatula to flip them, add more Parmesan and olive oil, if desired.

    Toss the broccoli to ensure even cooking, then add the shishitos and long red chilies to the sheet pan and continue to cook for 15 minutes until the potatoes are crispy and the vegetables are cooked through.

    A sheet pan with shishitos and long red chilies slices on the one half, with roasted broccolini on the other half.

    When the vegetables and potatoes are cooked, heat two tablespoons of bacon fat or olive oil over low heat until just simmering. Add the eggs to the skillet and cook until the whites begin to set, about 2 minutes. Cover with a lid and cook until the whites are completely set, but the yolk has not started to cloud over, about 1 to 2 minutes.

    While the egg cooks divide the potatoes, shishitos, red chilies, broccoli, and a sprinkling of the drained red onions, among the plates. Add an egg and slice of bacon to each plate.

    Season with salt & pepper, then top with grated parmesan and sprinkle with dried red pepper flakes to taste. Enjoy.

    Watch how this Parmesan Smashed Potatoes and Eggs recipe was made here.

    A kitchen island with three place settings of Parmesan Smashed Potatoes and Eggs.

    Chefs Tip: Crack the eggs into a ramekin first, so if the yolk breaks, you can replace it before adding it to the pan. Gently pour the egg from the ramekin, about an inch from the skillet so it slides out gently.

    Related

    Looking for other special breakfast and brunch ideas? Try these:

    • Two chilaquiles breakfast bowls with a sunny side up egg and other colourful toppings.
      Chilaquiles with Eggs
    • A serving of a stir-fried black rice with broccoli and a fried egg.
      Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli
    • A skillet of hash browns and eggs with other vegetables.
      Southwestern Skillet Hash
    • A top down image of two place settings of Eggs Benedict on Potato Pancakes
      Eggs Benedict on Potato Pancakes

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A plate of Parmesan Smashed Potatoes and Eggs with roasted broccoli, shishitos, long red chilies, a crispy slice of bacon and marinated red onions.

    Parmesan Smashed Potatoes and Eggs

    A tiny effort in plating, turns these simple ingredients, into a Father’s Day drool worthy brunch. Crispy smashed potatoes with parmesan & thyme. Roasted broccoli, shishitos and long red chilies. Crispy bacon, runny yolks, marinated red onions, more Parmesan and red pepper flakes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Inactive time 30 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Breakfast, Brunch
    Cuisine American, North American
    Servings 4 People

    Ingredients
      

    • 3 tablespoons white balsamic vinegar
    • ½ small red onion sliced from root to tip, thinly sliced
    • 1 pound mini multicoloured potatoes 20-28 potatoes
    • 7 tablespoons extra-virgin olive oil divided
    • 1 teaspoon Kosher salt divided
    • 1 teaspoon freshly ground pepper divided
    • 1 broccoli crown 8 oz cut into pieces
    • ½ teaspoon granulated garlic
    • ¼ cup freshly grated Parmesan cheese plus more for serving
    • fresh thyme leaves
    • 4 pieces of bacon double it if you prefer
    • 8 oz shishito peppers
    • 2 long red chilies thinly sliced
    • 4 large free run/free range eggs
    • Red pepper flakes for finishing, optional

    Instructions
     

    • Preheat oven to 425°F.
    • In a small bowl combine the white balsamic vinegar and onions. Stir to combine and let sit at least 30 minutes at room temperature before serving.
    • In a large pot of salted boiling water, cook the potatoes until tender, about 10-12 minutes. Drain and allow potatoes to cool slightly.
    • Meanwhile, on a parchment lined baking sheet, toss the broccoli with 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper.
    • When the potatoes are cool enough to manage, transfer them to a large baking sheet lined with parchment paper. Use the bottom of a measuring cup or heavy based glass to press down on the potatoes to flatten or "smash" them to about ½-inch thick.
    • Brush 2 tablespoons of olive oil on both sides of the potatoes. Sprinkle the granulated garlic, ¼ teaspoon salt, ½ teaspoon pepper, grated parmesan cheese, and thyme leaves.
    • Place the potatoes on a rack in the lower half of the oven and the broccoli on a rack in the middle of the oven. Bake for 15 minutes.
    • While the potatoes & broccoli cook, place the bacon in a 12.5-inch nonstick skillet and cook over medium-low heat, flipping occasionally until preferred level of crispiness. Remove bacon to a plate (reserve 2 tablespoons of the bacon fat if desired to fry the eggs).
    • In a medium size bowl add the shishitos and long red chilies. Toss with one 1 tablespoon olive oil and ¼ teaspoon each of salt and pepper. Set aside.
    • After 15 minutes the bottoms of the potatoes should be golden and slightly crispy. Use a spatula to flip them, add more Parmesan and olive oil, if desired.
    • Toss the broccoli to ensure even cooking, then add the shishitos and long red chilies to the sheet pan and continue to cook for 15 minutes until the potatoes are crispy and the vegetables are cooked through.
    • When the vegetables and potatoes are cooked, heat two tablespoons of bacon fat or olive oil over low heat until just simmering. Add the eggs to the skillet and cook until the whites begin to set, about 2 minutes. Cover with a lid and cook until the whites are completely set, but the yolk has not started to cloud over, about 1 to 2 minutes.
    • While the egg cooks divide the potatoes, shishitos, red chilies, broccoli, and a sprinkling of the drained red onions, among the plates. Add an egg and slice of bacon to each plate.
    • Season with salt & pepper, then top with grated parmesan and sprinkle with dried red pepper flakes to taste. Enjoy!

    Video

    Notes

    Chefs Tip: Crack the eggs into a ramekin first, so if the yolk breaks, you can replace it before adding it to the pan. Gently pour the egg from the ramekin, about an inch from the skillet so it slides out gently.
    Keyword breakfast smashed potatoes, smashed breakfast potatoes, smashed potatoes breakfast, smashed potatoes for breakfast, smashed potatoes parmesan
    Tried this recipe?Let us know how it was!



    More Breakfast & Brunch

    • Two Korean Street Toast breakfast sandwiches with colourful ingredients.
      Korean Street Toast Recipe with Gochujang, Ham & Avocado
    • Four stacks of Lemon Dill Pancakes with Smoked Salmon and Mango Chutney on an outdoor griddle.
      Lemon Dill Pancakes with Smoked Salmon and Mango Chutney 
    • A green goddess quiche with zucchini & Feta with a piece taken out and served with a tomato salad.
      Green Goddess Quiche with Zucchini & Feta 
    • A sheet pan with puff pastry breakfast tart along with a plated tart.
      Puff Pastry Breakfast Tarts with Pesto, Prosciutto & Feta

    Reader Interactions

    Comments

    1. Shanley steuart

      September 17, 2023 at 10:08 pm

      5 stars
      can’t wait to try these potatoes!

      Reply
      • Zimmy

        September 18, 2023 at 5:37 pm

        Hi Shanley,
        Yay! We hope you enjoy them!
        Have a great night!
        Elaine & James

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about us →

    Grilling in the Nook 🔥

    • Chicken Teriyaki Sliders with Pickled Asian Slaw and grilled pineapple.
      Chicken Teriyaki Sliders with Pickled Asian Slaw
    • A double patty shawarma spiced lamb smash slider topped with onions, peppers and toum. The lid is being placed on the burger.
      Shawarma-Spiced Lamb Smash Sliders with Garlic Toum
    • A serving tray with Espresso Bacon Jam Burgers with toppings, fries and a pot of smoked Gouda Sauce.
      Bacon Jam Burgers with Smoked Gouda Sauce
    • A platter of lil smokies skewered with lime wedges and coated with an elote topping.
      Grilled Lil Smokies with Elote-Inspired Topping
    See more Grilling in the Nook →

    Follow us!

    Join our mailing list

    Hestan Culinary – Save 20% off use code: ZIMMY20

    Hestan Culinary - Shop Now
    Click the image to shop. *Discount not available during promotional periods.

    Ooni

    Ooni Koda 16
    Ooni Koda 16

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As an Amazon, Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook