Best Breakfast Ever

Mom and dad came to visit last weekend. I love when they come to visit, not only because I know we’ll have a good time, but also, because I know we’ll eat well.

Well, I had this breakfast recipe out on the counter that I had been wanting to make for a while and figured why not try her out when mom was there to help. So we gathered up the ingredients and got to work.

This dish was tasty. We switched the recipe around a little bit, which I think made it even better.

Anyway, here’s the recipe:

Skillet Breakfast
3 c. shredded potatoes
1 tbsp butter
2 tbsp vegetable oil
1 red bell pepper; diced (we didn’t have one, so we used hot pork sausage instead…)
1 medium onion; diced
1 clove garlic; pressed
3/4 tsp salt; divided
6 large eggs
1/4 tsp. pepper

1. Preheat oven to 350. Heat skillet on stovetop to medium-high. Add butter and oil. When butter is melted, add pepper and onion (or forget the pepper and add the sausage in bite sized pieces) – saute 5 minutes. Add potatoes, 1/2 tsp salt, and garlic. Cook, stirring often, 10 minutes or until potatoes are golden.

2. Remove from heat, make 6 indentations in the potato mixture. Break 1 egg into each indentation. Sprinkle with salt and pepper.
3. Add to oven and bake for 12-14 minutes, or until eggs are set.

A word of advice to anyone making this: Moms make the best potato stirrers. If I had made it, the potatoes would have burnt and stuck to the bottom of the skillet. These came out smoothly and I barely needed to wipe the skillet down.

Another word of advice to anyone making this: your fiancee will ask you to make this again the following day.

About Chrissy

Hi! I'm Chrissy. I'm a 31 year old cast-iron (pretty much) newbie. I'm learning more as I go and screwing up quite a bit along the way. I'm a northern girl (Yay, PA!) who has been transplanted to the south and am trying to embrace becoming a southern lady. Hence the cast-iron pan. I've never made my own biscuits and I have no idea what a dutch baby is. But you can bet that I'll figure all of that out. So stick around and see what happens as I learn the in- and-outs of cooking with cast-iron.

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