Hearty Confetti Breakfast |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Start your day the right way with a glass of orange juice and this all-in-one potato-and-egg skillet. Or serve it with iced tea as an easy weeknight dinner. âLori Merrick, Danvers, Illinois Ingredients:
1 large sweet potato, peeled and cut into 1/2-inch cubes |
1 large yukon gold potato, cut into 1/2-inch cubes |
1 medium red potato, cut into 1/2-inch cubes |
1 small onion, finely chopped |
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons butter |
2 teaspoons olive oil |
4 eggs |
1/4 cup shredded asiago cheese |
Directions:
1. In a 10-in. ovenproof skillet, saute the potatoes, onion and seasonings in butter and oil until vegetables are golden brown and tender. With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Remove from the heat; sprinkle with cheese.
2. Broil 3-4 in. from the heat for 3-4 minutes or until eggs are completely set. Yield: 4 servings.
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