Wednesday, May 15, 2013


I am really excited to be trying exciting new breakfast dishes with my new skillet that should be here today {YAY!!!} and this is one of the first ones I am going to try. You can also have this as a dinner meal! I am really going to be loving this one pot/crock pot/cast-iron recipes. Less clean-up!
With this recipe too you can add whatever you want! Some reviewers on the site suggested hash browns, more veggies and crumbled sausage. :)

Bon Appetit!

Sunny Skillet Breakfast
Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet. 

3 {8-oz.} baking potatoes, peeled and shredded {about 3 cups firmly packed}
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 garlic clove, pressed
3/4 teaspoon salt, divided
6 large eggs
1/4 teaspoon pepper

1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry. 

2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 teaspoon salt; cook, stirring often, 10 minutes or until potatoes are golden and tender. 

3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt. 

4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately. 

This is a super simple recipe and I have all the ingredients at home so might just make this tonight if my skillet comes in the mail today. 
Sounds delicious and I think I would also add a bit of cheese to it. ;) Who wouldn't!?
If you try this before I do, let me know what you think! And it also sounds very healthy!


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