Morning Meals :: Spring Potato & Egg Bake

I love a one-pot meal for dinner, but I love ’em even more for breakfast. This spring skillet bake is heartier than a standard “hash” and isn’t just a breakfast side…it’s the main event! Not only does it feed up to four guests, but you can serve it oven-to-table without re-plating or fussing over servewear. Be sure to pair it with your favorite hot sauce and serve WARM.

Ingredients:

• 1lb. purple potatoes, peeled
• 2 medium yukon potatoes, peeled
• 3-4 tablespoons olive oil
• 1 sweet onion, diced small
• 2 garlic cloves, minced
• 1lb. carrots, diced small
• 1lb. purple potatoes, peeled
• 1 lemon, juice + zest
• 3-4 tablespoons marjoram, roughly chopped
• 3-4 tablespoons fresh parsley, minced
• 3-4 eggs
• Micro greens, to top
• Sea salt to taste
• Freshly ground pepper

Instructions:

1. Preheat oven to 350 degrees. Peel potatoes and prick each potato a few times with a fork. Bring a large saucepan with water and salt to a boil. Add potatoes and return to boil, then simmer and cover until tender, but not soft (test with a fork!) Strain and set aside to cool.
2. In a large cast iron skillet, add olive oil, garlic, onion and carrots over medium-medium high heat.  Cook until charred and tender (about 12-15 minutes).
3. Once potatoes have cooled, cut into small cubes and add to your cast iron skillet. Season with lemon juice, fresh marjoram, parsley, sea salt and pepper. Cook for 7-8 minutes or until potatoes begin to brown.
4. With your spatula, make 3-4 little pockets in your skillet to make room for the eggs. Over low heat, carefully crack each egg into the potato bake. Add to the oven for 8-10 minutes or until whites are opaque, but yolks are still runny. Top with micro greens, sea salt and freshly ground pepper. Serve immediately with your favorite hot sauce!