Cast-Iron Breakfast Skillet

Recipe

Breakfast
Cast-Iron Breakfast Skillet

Primary Media

User Rating

4.63 out of 5 stars
Rate it:
8 ratings

Recipe Data

4
Servings
24min
Prep
40min
Total

Recipe Wellness Badges

Author

Save Options

Description

Potatoes cook extra crispy in a cast-iron skillet because cast-iron holds a constant temperature when food is added to hot oil. Use a skillet with a large surface area so you can cook everything in one batch without overcrowding.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.Hy-Vee Select extra virgin olive oil
1 ½ lbs.red potatoes, coarsely chopped
1red bell pepper, seeded and chopped
½ c.yellow onion, chopped
2 clove(s)garlic, minced
½ tsp.Hy-Vee kosher sea salt
¼ tsp.Hy-Vee black pepper
4 oz.fully cooked Spanish chorizo, sliced
1(4-oz) can Hy-Vee mild diced green chilies
1 c.Hy-Vee shredded Cheddar cheese (4 oz)
4large pasteurized eggs
Fresh cilantro, for garnish

Things To Grab

  • 10-inch cast-iron skillet

Directions

  1. Preheat oven to 400°F.

  2. Heat olive oil over medium heat in a 10-in. cast-iron skillet. Add potatoes, bell pepper, onion, garlic, salt and black pepper. Cook for 12 to 15 minutes or until potatoes are tender and golden brown, stirring occasionally. Add chorizo and chiles; stir until combined. Sprinkle cheese evenly over potato mixture. 

  3. Create four 2-in. indentations in the potato-chorizo mixture, using the back of a spoon. Crack one egg into each indentation, ensuring the egg is in contact with the bottom of the skillet. Bake for 12 to 15 minutes or until egg whites are set and yolks begin to thicken. If desired, garnish with cilantro.

Nutrition facts

Servings

480 Calories per serving

Amounts Per Serving

  • Total Fat: 34g
  • Cholesterol: 260mg
  • Sodium: 1110mg
  • Total Carbohydrates: 20g
  • Protein: 24g

Daily Values

0%
Vitamin A 40%
0%
Vitamin C 90%
0%
Iron 10%
0%
Calcium 25%

Recipe Source:

Seasons, October 2017