Breakfast is by far my favourite meal of the day. Breakfast skillets are probably my favourite type of breakfast. Beware though, it’s not a healthy breakfast. It’s definitely a guilty pleasure, Saturday morning with the paper kind of breakfast. Get ready.
Southwest Breakfast Skillet
8 eggs, poached
4 russet potatoes
green onions, sliced thin
Cut the potatoes into half-inch cubes, leaving the skin on. Heat butter in a pan and add potatoes, cooking on medium-high heat until they develop a golden brown colour and start to crisp up. Throw them in a 400°F oven to finish cooking, tossing a few times during cooking. Near the end, season with salt and pepper and add grated white cheddar cheese and let it melt in the oven. Divide the potatoes into 4 small skillets and top with sour cream, salsa, and tabasco sauce to taste. Top with two poached eggs and green onions. If you don’t know how to poach an egg, check out this earlier post with a recipe in which I explain the process. Serve with thick cut toast and some fresh squeezed OJ. Hungry yet?