Sunny Red Potato Breakfast Skillet and How to Clean a Cast Iron Pan

Red Potato Breakfast Skillet

I hope you all had a great weekend!  Jeff and I took advantage of a 3 day weekend and spent time at our cabin.  We often have large groups of people stay with us, but due to a water issue there, it was just us this time.  I spent the weekend happily trying out new recipes.  All of them were good, but this is the one I want to share with you.  I have been thinking about these potatoes ever since we ate them.  I don’t know what that says about me.  Actually, I think what it says is I love potatoes!  Especially red potatoes that you don’t have to peel, that are browned in butter and a little crunchy on the outside and soft inside and coated with fresh garlic and herbs. Mmmm!

This recipe calls for grated cheese on top as well.  I remarked to my husband, that the eggs and potatoes were so good,  I almost don’t need the cheese on top.  He said, “Who are you and what have you done to my wife?”  Normally I would never pass up a chance to put cheese on anything.  Maybe I should go get checked?  No, I really think the potatoes with the egg on top was just that good!

Red Potato Breakfast Skillet

They are very simple to make. The potatoes are cooked on top of the stove, then the eggs are added to the top and the whole thing finishes baking in the oven.  Just plan ahead, as the potatoes need to cook on the stove top for quite a while – I think mine took at least 45 minutes to get them soft and browned.  I cooked my potatoes all together in a large skillet, and then transferred the potatoes to the mini-cast iron skillets just because I love serving them that way.  You could also just cook the potatoes in a large cast iron skillet on the stove, crack multiple eggs over the pan of potatoes, and then put that same pan into the oven.  And if you don’t have cast iron, just transfer the potatoes to an oven safe baking dish.  Speaking of cast iron, do any of your pans look like this?

How to Clean a Cast Iron Skillet

I found an easy way to clean them at the Apartment Therapy blog that has given me great success when dealing with cast iron.  Here is the same pan about 10 minutes later.

How to Clean a Cast Iron Skillet

It only took 2 ingredients to clean the pan – salt and a potato!  You just pour in about 3 tablespoons of salt, cut the potato in half, and use one of the halves to rub the salt into the rust.  The graininess of the salt, and the liquid starch of the potato combine to get rid of the mess.  Your salt will turn a yucky color, and when it gets too bad you might want to throw it out and repeat the process.   After all the rust is gone, pour out the salt, rinse with water, dry immediately, reseason the pan, and you are good to go.  To go make red potato breakfast skillet that is.  Then you will be dreaming about potatoes, too.  And if you want cheese on your potatoes, that is totally fine with me.  There is no judging around here.  Welcome to the breakfast skillet club!

Red Potato Breakfast Skillet

Red Potato Breakfast Skillet

  • Servings: 4
  • Time: 1 hour 15 minutes
  • Difficulty: easy
  • Print

  • 3 Tbsp. butter
  • 1 1/2 lbs. red potatoes, diced into 1/2 inch cubes
  • 1/4 c fresh parsley, minced
  • 2 to 4 garlic cloves, minced
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 2-4 eggs
  • 1/2 c shredded sharp cheddar cheese
  1. In a 10-inch skillet, heat butter over medium-low heat.
  2. When butter is melted, add potatoes.  Cook at medium-low to medium heat until potatoes are golden brown and tender, about 45 minutes.
  3. Stir in the garlic, parsley, salt, and pepper and cook for 2 more minutes, stirring to make sure the garlic doesn’t burn.
  4. Transfer potatoes to 2 mini-cast iron skillets or 1 large oven proof skillet or pan.
  5. With the back of a spoon, make an indention in the potatoes of each mini-cast iron skillet, and crack an egg into each well, trying not to break the yoke or if using a large skillet or pan, make 2 – 4 wells, cracking an egg into each one.
  6. Bake at 400 degrees for 11 minutes for soft set yokes or until egg whites are completely set and yolks begin to thicken but are not hard.
  7. Take out of the oven and sprinkle with cheese.
  8. Bake 1 minute longer or until the cheese is melted.  Serve immediately.

Recipe from Cook AZ I Do, originally from Nadine Merheb in Taste of Home magazine, December/January 2013, page 61

 

 

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About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Breakfast, Cabin Recipes, Cast Iron Skillet Recipes, Company, Recipes and tagged , , , , , , . Bookmark the permalink.

29 Responses to Sunny Red Potato Breakfast Skillet and How to Clean a Cast Iron Pan

  1. Hi Shari, I love potatoes too, potatoes and avocados I could live on, great cleaning tips!

    • Shari says:

      Oh, avocados are another one of my favorite things, too! I think I could eat both of those foods every day and not get tired of them. Thanks so much for your comment, Cheri!

  2. Sister Madly says:

    Awesome! Been looking for a way to un-rust my skillet- thanks!

    (of course, it was the recipe that led me here in the first place- yum!)

  3. Lori says:

    If only I could eat potatoes! 🙂 Looks delicious!

    • Shari says:

      Thank you, Lori! I am so sorry you can’t eat potatoes. I’m sure that is difficult sometimes. It was very nice of you to leave a comment on something you can’t even eat!

  4. foodessen says:

    Great potato dish, I love the egg on top. I make a variety of things with an egg served on top, we really enjoy them. And what great tip on cleaning iron skillets!

    • Shari says:

      Thank you, Connie! I used to not like eggs so much, but am really learning to appreciate them now. It was delicious combined with the potatoes. What else do you serve with eggs on top? I would love to know. I appreciate you stopping by!

      • foodessen says:

        One of my favorites is a Spinach Quesadilla, I also do a salad both of these I posted but here in Germany there is also an open faced sandwich that’s very popular which would be for lunch or dinner. But I also enjoy American egg sandwich. Those are the first few things that come to mind. 🙂

      • Shari says:

        Thanks for sharing that, Connie! I will have to check out those posts. I would never have thought of putting it on a quesadilla. I bet it is good, though.

    • Shari says:

      Thank you so much. That is what I said after I ate it!:) I hope you get a chance to try it sometime. I appreciate you taking the time to comment!

  5. Shari, you’re right – there is something very ‘sunny’ and happy about an open cooked egg. Thanks for the pan cleaning tip – just what I need… that’ll be my job for later today! I hope your ‘water issue’ is soon sorted out. Emma x.

    • Shari says:

      I know, aren’t they so cheerful looking?! Our water issue will resolve itself when we get some rain up there. We collect rain water to use for dishes, showers, etc. and developed a leak in our tank. 2500 gallons poured out. The leak is fixed so just waiting for rain to refill it. I hope the cleaning tip worked well for you, Emma. Thanks for stopping by!

  6. Liz says:

    That looks like the kind of breakfast I should be eating right now. I’ve just woken up and I’m starving. I think I’ll make skillet potatoes on Saturday morning. My son bought me a brand new skillet and I’ve never used it. Thanks for sharing information on how to clean the rust.

    • Shari says:

      You are very welcome, Liz! I am happy to pass along something that helped me so much. These potatoes definitely fill you up. I am still thinking about them. I need to get a life!:) I hope you enjoy them if you do get a chance to try them.

  7. Preveena says:

    Shari! That is a great cleaning tip. I haven’t used my iron skillet because I never knew how to clean them. and I know what I will cooking this weekend 🙂 Have a great day!

    • Shari says:

      Hi Preveena, It is so nice to see you! I’m glad I could pass the cleaning tip along to you. I had that one sitting in my garage for so long, not knowing how to clean it. It really worked for me, and I hope it does for you, too. I’ve missed seeing your posts. Hope all is well with you and your family. Your trip to Spain sounds amazing! My sister and her family just got back from there and loved it.

  8. Hooray! I’m so glad you posted this because we’re hosting a big brunch at the end of June and this would be PERFECT! I can almost taste this already…

    Also, thanks for the cast-iron-pan cleaning tip!

    • Shari says:

      Hi Ruth, I’m so happy I could pass along this recipe. It is pretty simple, but I have to warn you, if you are making it for a large crowd, you will be doing a lot of potato chopping. The recipe I posted made 2 mini-skillets full of potatoes, but it could probably feed 4 people in a larger dish. One tip – make sure your potatoes are hot when you break the egg into it. It helps the whites of the egg cook evenly with the yolk. It would make such a pretty presentation at a brunch. I hope you and your company enjoy it!

  9. thebrookcook says:

    I love everything about your post! the dish- YUM… the cast iron- my favorite… & cleaning the cast iron too! 🙂 I have used coarse salt and a paper towel to clean mine- then re-season it afterwards. Sometimes coarse salt & oil- paper towel again. The potato method seems better & cleaner! Great! Thanks 🙂

    • Shari says:

      Thank you so much! I am just now learning to enjoy cooking with a cast iron skillet. Now that I know how to clean it, I feel more comfortable using it. I really appreciate you sharing how you clean yours, and for your kind comments.

  10. Shari, your potato breakfast skillet with the egg is one of my favorites! It looks delicious. I find a lot of iron skillets at the local flea market really cheap and buy a lot of them because I like to cook with them inside and on the grill. After cleaning, I use mineral oil and bees wax mixture to keep them from rusting!

    Michael
    recent post – – plain Cheesecake: http://michaelswoodcraft.wordpress.com/2014/05/24/delicious-cheesecake/

    • Shari says:

      Michael, I never would have thought of using the cast iron skillets on the grill, but that makes so much sense. Also, thank you for sharing your tips on how to clean the skillets and for finding them at flea markets. I think your comment was way more helpful than my post!:) I really appreciate you stopping by.

  11. This is my first time here, but let me tell you I think we will get a long great! I love your site! This recipe looks awesome and your pictures are beautiful! Follow!!

    • Shari says:

      It is very nice to meet you, Kloe! I am so happy you stopped by. Thank you for your sweet comments. I look forward to checking out your blog, too!

  12. Cathy says:

    I LOVE this combination in a breakfast skillet! I’ll definitely have to try this one out. It looks absolutely divine!

    • Shari says:

      Thank you very much, Cathy! Ever since we had this for breakfast I’ve been wanting to make it again. I hope you get a chance to try it. I really appreciate you stopping by and look forward to checking out your blog!

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