Breakfast Skillet

"Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc."
 
Download
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by mommyluvs2cook photo by mommyluvs2cook
Ready In:
40mins
Ingredients:
10
Serves:
1-2
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°F.
  • Combine potato cubes with cumin and black pepper.
  • Drizzle olive oil over potatoes, and mix well.
  • Place on a baking pan and bake for 30 minutes, until browned and crispy.
  • When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
  • Remove from heat, add tomato, and set aside.
  • Prepare the eggs any way you like (I like them over-medium).
  • When potatoes are done, mix well with veggies.
  • Sprinkle with cheese.
  • Place eggs on top and enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I make something like this with (intentionally) left over baked potato, 1/2 onion, green pepper, salt and black pepper. Fry all in T olive oil, when done cook egg on top with lid on till egg is done. Can add a sausage or some precooked bacon. Good and easy
     
  2. Tasty skillet. It definitely needs the cheddar cheese (I used another type once) I also felt ours needed a sprinkling of sea salt and freshly ground black pepper. I used yellow fleshed potatoes (our favourite), extra virgin olive oil, red bell pepper (Another time green which does work better) plus the rest of the ingredients. Originally made for Chef of The Month in Veggie Swap 44 ~ March ~
     
  3. Yum yum :D I cooked the potatoes like home fries on the stove, then put them in a 220 degree oven to keep warm while I was sauteing the veggies and cooking the eggs. Like many other reviewers, I didnt have and tomato, so it was a bit dry, but I just added some salsa, and it was perfect(: Next time however, I would use a bit more mushroom, and more eggs. I has a lot of veggies, and not that much egg. Thats not a problem, because I'll certanly eat the leftover veggies later(: Thanks Starrynews! Made for Veggie Swap #44
     
  4. Great base to build from. I used the basics here, then built from what I had in the fridge: japaleno, cilantro, shallots. Delicious!!
     
  5. This was great! The potatoes were lovely and crisp on the outside, yet soft and fluffy on the inside. Along with all the veg and eggs, a great dish! I actually made this for dinner as we like breakfast for dinner recipes, but will definitely try it for brunch over the weekend as well; this is delicious!
     
Advertisement

Tweaks

  1. To make it even easier you could just add the green pepper, onion, and mushrooms to the potatoes and let them all roast in the oven.
     
  2. Pan fried similar thing.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes