From above, a wide platter of golden smashed potatoes forms the base, topped with halved jammy eggs, glossy blistered cherry tomatoes, feathery arugula, pink radish slices, and scattered chives, all finished with swooshes of pale green basil yogurt and cracked black pepper.

Crispy Smashed Potato Breakfast Salad with Jammy Eggs & Basil Yogurt

Name: Crispy Smashed Potato Breakfast Salad with Jammy Eggs & Basil Yogurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb baby potatoes scrubbed; 6 large eggs; 1 cup cherry tomatoes; 3 packed cups baby arugula; 4 radishes very thinly sliced; 1/2 cup plain Greek yogurt; 1/4 cup, plus extra small leaves for garnish fresh basil leaves; 2 tbsp fresh chives finely chopped; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 small garlic clove grated; 1/2 tsp Dijon mustard; 1/4 tsp crushed red pepper flakes; 2 tbsp, plus more for drizzling extra-virgin olive oil; 1 tbsp neutral oil; 1 tsp, plus more to taste kosher salt; 1/2 tsp, plus more to taste black pepper

Crispy potatoes, soft eggs, herbs, and summer brightness.

Category Brunch

Prep 20 minutes

Cook 35 minutes

Style American

Technique Boiling

Diet Friendly Vegetarian

Daily recipe · June 17, 2026

A little about this dish

This breakfast leans into early-summer produce with crispy smashed baby potatoes, jammy soft eggs, sweet burst cherry tomatoes, peppery arugula, and a basil-yogurt drizzle. It feels distinctly American in its love of potatoes and brunch plates, but the presentation is fresh, colorful, and a little unexpected—perfect for a sunny morning when you want something hearty without feeling heavy.

Ingredients (for 4)

Baby potatoes — 1 1/2 lb — scrubbed
Large eggs — 6
Cherry tomatoes — 1 cup
Baby arugula — 3 packed cups
Radishes — 4 — very thinly sliced
Plain greek yogurt — 1/2 cup
Fresh basil leaves — 1/4 cup, plus extra small leaves for garnish
Fresh chives — 2 tbsp — finely chopped
Fresh lemon juice — 1 tbsp
Lemon zest — 1 tsp
Small garlic clove — 1 — grated
Dijon mustard — 1/2 tsp
Crushed red pepper flakes — 1/4 tsp
Extra-virgin olive oil — 2 tbsp, plus more for drizzling
Neutral oil — 1 tbsp
Kosher salt — 1 tsp, plus more to taste
Black pepper — 1/2 tsp, plus more to taste

Preparation

Step 1 — 🥔💧🔥

Place the baby potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer for 12 to 15 minutes until just fork-tender, then drain and let them steam dry for 5 minutes.
Step 2 — 🥚⏲️🧊

Bring a small saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes for jammy centers, then transfer to ice water, cool, and peel.
Step 3 — 🔥📄🍽️

Heat the oven to 425°F and line a sheet pan or large baking tray with parchment paper.
Step 4 — 🥔🥄🫒

Spread the cooked potatoes on the tray and gently smash each one to about 1/2 inch thick. Drizzle with the neutral oil and 1 tablespoon olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Step 5 — 🍅🔥🥔

Roast the potatoes for 20 minutes. Add the cherry tomatoes to one side of the tray, toss lightly in the oil, and roast 8 to 10 minutes more until the potatoes are crisp and golden and the tomatoes are blistered.
Step 6 — 🥣🌿🍋

Blend or stir together the Greek yogurt, fresh basil leaves, lemon juice, lemon zest, grated garlic, Dijon mustard, crushed red pepper flakes, 1 tablespoon olive oil, and a pinch of salt until smooth and pale green.
Step 7 — 🥗🌸🫒

In a bowl, toss the baby arugula and thinly sliced radishes with a tiny drizzle of olive oil, a pinch of salt, and a few drops of lemon juice if desired.
Step 8 — 🍽️🥔🥗

Arrange the crispy potatoes on a serving platter or divide among 4 plates. Spoon over some basil yogurt, then top with the arugula-radish mixture and blistered cherry tomatoes.
Step 9 — 🥚🌿✨

Halve the eggs and place them cut side up over the potatoes. Finish with fresh chives, extra basil leaves, more black pepper, and a light drizzle of olive oil.
Step 10 — 🍴😋🔥

Serve right away while the potatoes are hot and crisp and the eggs are still slightly warm.

A final fox tip

For extra crunch, add toasted sunflower seeds right before serving. If you want to make it heartier, a few slices of smoked salmon fit beautifully. Kids can help smash the potatoes and scatter the toppings, which makes the final plate look naturally artistic and camera-ready.