Skillet Suppers~One-Pan Brunch

Tuesday, May 25, 2010




Every spring it happens. Fresh eggs start banking up and before you know it, you are serving eggs every which way you can to keep the supply under control. Not complaining.....there is nothing like fresh laid eggs! In an effort to use what I can, I resort to serving breakfast for supper at least once a week. A hit with everyone!



One-Pan Brunch

3 large baking potatoes, peeled and shredded (about 3 cups)
1 Tbsp butter
2 Tbsp vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 tsp salt, divided
6 large eggs
1/4 tsp pepper
Dash of cayenne pepper (optional)

Preheat oven to 350°F. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry. 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. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper, remaining 1/4 tsp salt and cayenne. Bake at 350°F for 12 to 14 minutes or until eggs are set. Serve immediately.

Posting to Lisa's Tempt My Tummy Tuesday. GREAT recipes are posted there. Thanks to Lisa for hosting each week!



13 comments:

  1. That looks delicious! I wouldn't mind having that once a week! :-) - www.delightfulcountrycookin.com

  1. Sharon said...:

    This sounds so good Gail! Thanks for sharing, I am going to try this this weekend :)

    Have a great day!

    Sharon

  1. This looks delicious, Gail, and having eggs one evening per week is a fabulous idea. I personally never get tired of them and there are millions of ways to use them. Yum!

    xoxo
    Jane

  1. Marie said...:

    That looks delicious. We often have breakfast for supper. It's quick and quite economical!

  1. Always Nesting said...:

    That looks amazing!! I love eggs for dinner.

  1. DarcyLee said...:

    I often forget about having breakfast for dinner. Thanks for the reminder. This looks so good!

  1. Patti said...:

    I also have a stockpile of eggs, 5 doz. to be exact. I grew up on eggs for dinner:)

  1. Lady Farmer said...:

    We have 'breakfast' for dinner often. And right now I have 10 doz. eggs in my fridge! Even with eggs for dinner a couple of times a week we won't be able to keep up (there are only two of us)so perhaps an angel food or sponge cake is in order! :~P
    Thanks for the recipe to add variety in our eggy dinners!
    Be Blessed!

  1. Debbie said...:

    This looks absolutely DELICIOUS!! I'm passing this link along to my friend who has eggs, eggs, and more eggs to use!

  1. LDH said...:

    Great looking recipe! My daughter is raising chickens for the first time and I think she should start getting eggs in a month or two. She has six so I am not sure how many eggs she can expect but I am hoping to be the recipient of some :)

  1. Cathy said...:

    What a delicious way to use some of your eggs. I would love to have this for dinner. Can anybody really have too many eggs?

  1. Ummmmm. I know my daughter wold LOVE this!!

  1. Amanda said...:

    This is so coincidental! My daughter's friend's mom just gave me a breakfast casserole recipe that is normally made in a 13x9 pan, i thought of scaling it down and making it in my cast iron skillet. Looks like you did something similar, looks great! :)

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