breakfast skillet recipe oven
Cook potatoes tossing occasionally until golden and starting to crisp about 5-7 minutes. Add water and cover pan cooking for 7-10 minutes or until potatoes are fork tender.
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Add the red bell pepper and garlic if using and cook for 1 minute longer.
. Heat oil over medium-high heat in a large skillet. Stir in potatoes and red pepper flakes and continue to cook until potatoes are cooked through. Heat the vegetable oil in a large heavy nonstick skillet or electric skillet over medium heat.
Season with the spice blend kosher salt and black pepper. Spoon reserved scrambled eggs over potato mixture. Southwest Frittata with Black Beans.
Stir spinach into potato mixture. Crack eggs and cover cooking for 4-6 minutes or until eggs are cooked to desired doneness 4 minutes for a soft yolk and 6-7 minutes for a hard yolk. Slowly stir everything around a few times.
Sauté onion in olive oil in an oven-safe skillet over medium heat until just starting to soften. Fork-tender potatoes crispy bacon bits gooey cheese and a fresh burst of scallions. Add the sliced onion and sauté until the onion is tender and translucent.
Add the diced potatoes paprika about 12 teaspoon salt along with the. Bring 1 tablespoon of oil to medium heat in an oven safe cast iron skillet. Crack an egg into each indentation.
Or keep the bacon and double down on the breakfast meat. Push vegetables and ham to one half of the pan. Transfer eggs to a bowl and set aside.
You can easily swap that out with the bacon if you prefer sausage. Preheat oven to 350F. Then using the back of a spoon make 4 shallow indentations into the hash.
Preheat oven to 350F. Add bell peppers season with salt and pepper and cook for 2 minutes. Hash is the perfect breakfast skillet recipe and this one has all the classics.
Stir in the chopped bacon and cook for 2 minutes. Create 2 spaces for eggs in skillet. Reduce heat to low and cook another minute or until soft scrambled.
Add ham and peppers and cook just until peppers are crisp-tender 3-4 minutes. Remove skillet from the heat and flatten out the top of the hash using the back of a wooden spoon or spatula. Sauté stirring occasionally until onions begin to soften.
Add bell pepper to onions and potatoes for the last minute or two just to get them started. Add potatoes season with salt and pepper and cook until tender on the inside and crispy on the outside about 6-8 minutes. Assemble skillets by spooning browned potato mixture into individual skillets or shallow bowls.
Sprinkle about ½ cup of cheese on top of eggs and potatoes.
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