Skillet Saturday

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

Author: morganicmind

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

1. Finely dice the potatoes and lightly drain any moisture
2. Pour the diced potatoes into a bowl and add in the salt and pepper - mix.
3. Heat two cast-iron skillest over medium-high heat for about 5 minutes or until you can feel the heat.
4. While the skillets are heating up, mix the olive oil, melted butter, and 1 Tbsp of Garlic in a small bowl.
5. 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.
6. Flip the potatoes and remove once golden brown.

For the Vegetables

1. Dice the bell peppers, onion, and jalapeno. Chop the remaining 4 cloves of garlic.
2. 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

1. Place the potatoes in a bowl or plate.
2. Place a large spoonful of the vegetables over the potatoes.
3. Add a sprinkle of cheddar cheese.
4. Add the 2 over easy eggs.

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