Skillet Potato Hash with Baked Eggs
Breakfast, brunch, Main Course
baked-eggs, potato-hash, skillet-potato-hash-with-baked-eggs
cubed red potatoes
seasoned salt or creole seasoning
freshly ground black pepper
red, green or yellow bell pepper
may use more or less
crumbled cooked bacon or diced ham or crumbled cooked sausage
chopped fresh parsley or chives
heavy cream or melted butter
grated Parmesan or 1/2 cup shredded cheese cheese
use your favorite
Preheat the oven to 425°F. Drizzle a 12 inch cast iron or oven safe skillet with oil adding 2 Tbsp butter or bacon drippings, over medium-high heat. Add potatoes
Season with seasoned salt or creole seasoning and black pepper. Cook until the potatoes are browning and are just fork tender, about 10-12 minutes.
To the skillet, add red onion, bell pepper and mushrooms.
Cook for another 3 minutes until they begin to soften and brown. Sprinkle cooked bacon, sausage or diced ham over the potatoes. (Depending on what you choose to use.)
Crack the eggs on top. Drizzle each egg with 1 teaspoon of heavy cream. If you prefer, melted butter.
Season the eggs to your taste with salt and pepper. Sprinkle with grated Parmesan cheese, or your favorite finely grated cheese.
Place into the oven and bake for 7-10 minutes depending on how firm you want the eggs. Remove from the oven, sprinkle with parsley and serve immediately.
All of the amounts in this recipe can be adapted to your taste or, what ingredients you have on hand.