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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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The Sunny Skillet Breakfast can easily be altered to fit the tastes of your crowd. Try mixing in some of your favorite veggies or breakfast meats. Ingredients:
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 medium onion, diced |
1 garlic clove, pressed |
3/4 teaspoon salt, divided |
6 large eggs |
1/4 teaspoon pepper |
Directions:
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 sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. 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 tsp. salt.
4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
5. *3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
6. Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
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