Thursday, January 10, 2013

Potato & Eggs Breakfast

This is a super easy breakfast that'll fill you up and get you ready for a busy day.  Or, if you're like me, you can make breakfast for dinner, too.

Yield: 2 servings


  • 3 tbsp butter
  • 1 1/2 lbs. potatoes, cubed
  • 1 tsp parsley
  • 1 tsp seasoned salt
  • 2 garlic cloves, minced
  • 4 eggs
  • 4 oz. grated cheese
    • Cheddar is best.  I used mozarella because I had some in the fridge that needed to be used.  Really, you can use any hard cheese that you like.


  1. Melt the butter in a 12" cast iron skillet .  Add the potatoes and cook over medium-high heat until they turn golden brown.  Stir in the parsley, seasoned salt, and garlic.
  2. Make two wells in the potatoes and add two eggs to each hole.
  3. Bake in the oven at 400°F for 9-11 minutes, until the egg white is set.  Sprinkle with cheese and return to the oven for one minute to melt.
  4. Serve immediately while it's still hot.

Adapted from Taste of Home.

No comments:

Post a Comment