Skillet Saturday is another favorite non-official holiday of mine. It’s like a pretty salad full of crispy potatoes and flavor. It’s so filling and heavy that it feels unhealthy, but it’s really not bad for you.
One of my favorite orders at a breakfast restaurant is a vegetable Skillet. You get your money’s worth and it keeps you satisfied for a majority of the day. A side of pancakes to share is key in order to have a taste of both sweet and savory at the same time.
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Skillet Saturday
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Filling and delicious!
Course:
Breakfast
Cuisine:
American
Servings: 3
Calories: 1 kcal
Ingredients
- 6 medium Idaho Potatoes
- 2 Bell Peppers multicolor
- 1 Small Yellow Onion finely chopped
- 1 Jalapeno finely diced and seeded
- 5 Cloves Garlic
- Avocados
- 4 Tbsp Olive Oil
- 4 Tbsp Butter half stick, melted
- Salt & Pepper to taste
- 8 eggs 2 per skillet
Instructions
For the Potatoes
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Finely dice the potatoes and lightly drain any moisture
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Pour the diced potatoes into a bowl and add in the salt and pepper - mix.
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Heat two cast-iron skillest over medium-high heat for about 5 minutes or until you can feel the heat.
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While the skillets are heating up, mix the olive oil, melted butter, and 1 Tbsp of Garlic in a small bowl.
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Add the potatoes to the skillet and pour the butter/olive oil mixture over the potatoes. Let the potatoes sit for about 5 minutes on medium-low heat. DO NOT FLIP YET.
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Flip the potatoes and remove once golden brown.
For the Vegetables
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Dice the bell peppers, onion, and jalapeno. Chop the remaining 4 cloves of garlic.
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Pour the vegetables into a skillet pan. Add a drizzle of olive oil, salt, and pepper. Mix and remove from heat once onions are translucent.
For the Skillet
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Place the potatoes in a bowl or plate.
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Place a large spoonful of the vegetables over the potatoes.
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Add a sprinkle of cheddar cheese.
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Add the 2 over easy eggs.
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This is so delicious!!!!!!!!!!! It is a must to include all ingredients. The eggs in the peppers….So cute!