A quick and satisfying one skillet breakfast that cannot get anymore easier!
Over Easy & ‘Egg’cellent
How do you prefer your eggs? Egg preference, that is really the most challenging thing about this dish. For instance, I chose over easy because that warm runny yolk was pure perfection over the cheesy potato hash. Things could have been more complicated by dicing up potatoes and par-cooking them. I’ll be honest with you, I was ready to hit up some hiking trails in Michigan’s Manistee National Forest. I had very little interest in any morning chores. For this recipe I used Simply Potatoes Signature Seasoned Diced Potatoes. With the help of packaged diced potatoes this becomes a very simple breakfast to put together.
Spice it up
Cutting out the potato work was a welcomed time saving cheat. With a small onion, garlic, a few extra spices and cheddar cheese it all came together better than I imagined. Wanting to enhance the pre-seasoned potatoes I reached for paprika, cumin and chili pepper. This recipe is very adaptable, try adding some fresh chopped bell pepper or kick it up a notch with diced jalapeno. Seriously though, this recipe is probably one of the most simplistic recipes I have created thus so far.
Essentials
For my seasoned Thyme & Timber friends by now you are quite aware of my cast iron obsession. For this recipe I’d recommend a 10 inch cast iron skillet. If you cut the recipe in half I suggest using a 7 to 8 inch as pictured. Knowing that not everyone has a cast iron collection, I’d recommend investing in at least two in different sizes. My 7 inch pan is great for smaller dishes such as frittata’s, side dishes and my grill baked desserts.
Southwestern Breakfast Skillet
Course: BreakfastDifficulty: Easy5
servings10
minutes25
minutesIngredients
olive oil
2 Tablespoons unsalted butter
1 small onion, chopped
2 garlic cloves, sliced or minced
1 package Simply Potatoes Signature Seasoned Diced Potatoes
1/2 teaspoon of each cumin, paprika & chili powder
5-6 large eggs
1/2 cup shredded cheddar cheese
salt & pepper to taste
Directions
- Preheat grill and a 10 to 12 inch cast iron skillet over medium heat. Add butter and once melted add the onion and garlic. Sautee for 5 minutes or until softened. *Reduce heat if necessary making sure not to burn the garlic. Bring heat back to medium before adding potatoes.
- Next add the potatoes along with the cumin, paprika, chili powder and season with salt & pepper. Stir to coat and top with a drizzle of olive oil. Cover and cook for 12-15 minutes stirring halfway through. *If potatoes begin to stick add an additional drizzle of olive oil.
- Gently stir in cheese trying not to smash the potatoes. Using the back of a large spoon gently press down to make a shallow well for each egg, cover and cook for an additional 5-8 minutes or until desired egg preference. It’s about 5 minutes for over easy depending on grill heat.
- Remove from heat and serve immediately.
Enjoy!
Notes
- For extra veggies add chopped bell pepper or jalapeno along with the onion.
- Garnish with extra cheese or cilantro if desired.
- If your skillet has no lid, carefully cover the skillet tightly with foil.
- When cutting this recipe in half to serve two, use an 8 inch cast iron skillet.