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