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!
