Cheesy Potato and Egg Breakfast Skillet

Servings: 4 · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 1 1/4 pounds Yukon Gold potatoes
• 2 tablespoons canola oil
• 1/3 cup water
• 1 onion yellow onion
• 1 pepper red bell pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 6 eggs large eggs
• 4 ounces sharp cheddar cheese

Equipment

Spatula; Cutting Board; Box grater; Skillet; Chef’s knife; Measuring cups and spoons; Bowl; spatula; cutting board; box grater; skillet; chef’s knife; measuring cups and spoons; bowl

Steps

1. Cut potatoes and vegetables, grate cheddar, and measure seasonings. Cut the potatoes into 1/2-inch cubes. Dice the onion and bell pepper, grate the cheddar, and measure the seasonings.
   • 1 1/4 pounds potato — cut into 1/2-inch cubes
   • 1 Count onion — diced
   • 1 Count bell pepper — diced
   • 1 teaspoon Kosher Salt
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon paprika
   • 1/4 teaspoon Ground Black Pepper
   • 4 ounces cheddar cheese — grated
2. Simmer the potatoes until nearly tender. Place the potatoes, water, 1 tablespoon canola oil, and 1/2 teaspoon salt in the skillet. Set it over medium-high heat and bring the water to a simmer. Cover, reduce the heat to medium, and cook for 7 to 8 minutes, stirring once, until the potatoes are nearly tender.
   • 1 1/4 pounds potato — cut into 1/2-inch cubes
   • 1/3 cup Water
   • 1 tablespoon canola oil
   • 1/2 teaspoon Kosher Salt

   Lift the skillet lid away from your face to avoid escaping steam.

   Keep the skillet handle turned away from the edge of the stove.

3. Cook the potatoes until crisp and golden. Uncover and cook until the water evaporates, about 1 to 2 minutes. Add the remaining 1 tablespoon oil and increase the heat to medium-high. Cook for 8 to 10 minutes, turning the potatoes about every 2 minutes, until crisp and deeply golden on several sides.
   • 1 tablespoon canola oil

   Use an oven mitt when handling the hot skillet and keep its handle turned away from the edge of the stove.

4. Add and cook the vegetables and seasonings. Add the onion, bell pepper, garlic powder, smoked paprika, black pepper, and remaining 1/2 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are tender and the potatoes remain crisp around the edges.
   • 1 Count onion — diced
   • 1 Count bell pepper — diced
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon paprika
   • 1/4 teaspoon Ground Black Pepper
   • 1/2 teaspoon Kosher Salt

   Keep the skillet handle turned away from the edge of the stove while stirring the hot mixture.

5. Cook the eggs and melt the cheddar. Reduce the heat to medium-low and make six wells in the potato mixture. Crack each egg into the small bowl, then slide it into a well. Cover and cook for 4 minutes. Sprinkle the cheddar over the potatoes and egg whites, cover again, and cook for 2 to 3 minutes, until the whites are set and the cheese is melted.
   • 6 Count egg
   • 4 ounces cheddar cheese — grated

   Lift the skillet lid away from your face to avoid escaping steam.

   Cook the egg whites until fully set; people at higher risk from foodborne illness should use pasteurized eggs and cook the yolks until firm.

   Use an oven mitt when handling the hot skillet.

6. Rest, divide, and serve while hot. Remove the skillet from the heat and rest for 2 minutes. Divide among four plates and serve while hot.

   Use an oven mitt when removing or handling the hot skillet.

https://plumtally.com/recipes/cheesy-potato-and-egg-breakfast-skillet-rkvay3r6ytet