Preheat oven to 400 degrees. Peel potatoes; cut into 1/2-inch cubes. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add potatoes. Cook 25 to 30 minutes or until golden brown and tender, stirring occasionally. Season with salt and pepper.
Potatoes and eggs are a match made in breakfast heaven. Even better: This vegetarian recipe comes together in just one skillet!
Servings and Ingredients
|2 lbs. Hy-Vee One Step russet potatoes|
|3 tbsp. Hy-Vee salted butter, divided|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|4 Hy-Vee large eggs|
|¾ c. Hy-Vee finely shredded chipotle Cheddar cheese|
|Hy-Vee pico de gallo, for serving|
Things To Grab
- Potato peeler
- 10-inch cast iron skillet
Add remaining 1 tablespoon butter to skillet; remove from heat. Make four 2-inch wells in potatoes; crack one egg into each well. Bake 4 to 6 minutes or until whites are set and yolks begin to thicken. Sprinkle cheese on top; bake 2 to 3 minutes more or until cheese is melted. Top with pico de gallo, if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 230mg
- Sodium: 570mg
- Total Carbohydrates: 42g
- Protein: 15g