Father's Day

Potato & Egg Breakfast Skillet

June 15, 2018
Photo by Dash of Amy
Author Notes

A healthy and delicious breakfast skillet of Yukon Gold potatoes, a combination of vegetables, and cheese, then topped off with eggs sunny side up. —Dash of Amy

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6
Ingredients
  • Potatoes & Veggies
  • 4 medium Yukon Gold potatoes, chopped
  • 1 zucchini, cut in small pieces
  • 1 carrot, shredded
  • 1 bunch of green onions, sliced
  • 2 garlic cloves, minced
  • 1/2 cup frozen broccoli, lightly thawed
  • 1/2 cup frozen peas, lightly thawed
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Mrs. Dash onion & herb
  • 1/2 teaspoon basil
  • 1 teaspoon parsley
  • 1 cup shredded cheddar cheese
  • Fried Eggs
  • 6-8 organic eggs
  • 2-3 tablespoons organic butter
In This Recipe
Directions
  1. Place chopped potatoes in a medium saucepan and cover with water.
  2. Bring to a boil, then reduce to heat to retain a light boil and cook about 5 minutes, until fork tender. Don't overcook!
  3. Once potatoes are done, strain the water off and set aside.
  4. Heat a large skillet over medium heat and add 1 tbsp of olive oil, zucchini, carrots, and green onions.
  5. Cook for about 2 minutes, then add the garlic, and cook another minute.
  6. Add the broccoli, peas, 1 tsp of salt, and other seasonings; mix well.
  7. Cook the mixture until the zucchini is fork tender, about 2-3 more minutes.
  8. Add the potatoes to the skillet, along with 1 tbsp olive oil, and 1/2 tsp salt. Cook for another 2 minutes to blend all the flavors together.
  9. Transfer the potato mixture to a casserole dish and sprinkle with cheese.
  10. Bake at 350* for about 5 minutes, or until cheese is melted.
  11. Melt butter in a heated skillet and add the eggs.
  12. Cook them over easy and keep the yolks in tact.
  13. Scoop the potato mixture onto a plate and serve with a cooked egg or two on top of each serving.

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