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:
- 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.
- 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).
- 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.
- 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!
wow, this is absolutely gorgeous! can’t wait to visit the farmers market this weekend to pick up some purple potatoes and give it a go 🙂
Sounds delicious, can’t wait to try it.