Eggs - Sunny Skillet Breakfast

By mshettel

Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

Ingredients

• 3 (8oz) baking potatoes, peeled and shredded (about 3 cups firmly packed (3 cups firmly packed frozen shredded potatoes may be substituted)
• 1 T butter
• 2 T vegetable oil
• 1 small red bell pepper, diced
• 1 medium onion, diced
• 1 garlic clove, pressed
• 3/4 t salt, divided
• 6 large eggs
• 1/4 t pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 350. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and saute 3 to 5 minutes or until tender. Add garlic; saute 1 minute. Stir in shredded potatoes and 1/2 t salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 t salt.

Bake at 350 for 12 to 14 minutes or until eggs are set. Serve immediately.