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.


  • 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


  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!

  1. 1
    Molly {Dreams in HD} | April 2, 2014 at 7:09 am

    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 🙂

  2. 2
    lizzy | April 2, 2014 at 11:02 am

    Sounds delicious, can’t wait to try it.

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