crispy potato and bell pepper breakfast skillet
This breakfast skillet has everything you need in the morning and can be made in one pan. Flavorful fat from the beef helps crisp the potatoes while melty cheese and fresh eggs tie it all together.
Serves 4-6
Ingredients
2 pounds First Light Ground Beef
2 large Yukon Gold Potatoes (diced)
1 Red Bell Pepper (diced)
1⁄2 Yellow Onion (diced)
6 scallions/green onions
6 Eggs
1⁄4 lb grated Cheddar Cheese
Sea Salt
Cracked Pepper
Method
Preheat oven 375°F. Bring a large (12-14 inch) cast iron skillet to medium high heat over the stove. Add a drizzle of olive oil to the pan before adding the ground beef. Break up the ground beef with a wooden spoon or spatula before seasoning with a liberal pinch of salt and a few cracks of black pepper. Allow the ground beef to brown heavily while breaking it up (~3 or 4 minutes). Add the diced potatoes, bell pepper, and yellow onion to the pan with the beef and stir to incorporate.
While the vegetables and beef are cooking together, thinly slice the entirety of the scallions; set the green part aside and add the whites to the pan. Stirring occasionally, continue cooking the veggies and beef until the onions are translucent and the potatoes are tender and start to crisp (10-15 minutes). Taste and adjust seasoning as needed.
Using a spoon, create six evenly spaced “wells” in the beef mixture for the eggs. Crack six eggs into each well and sprinkle each egg with a pinch of salt. Scatter the shredded cheese into the pan and palace a lid, or sheet of foil over the top. Transfer to the oven to allow the eggs to cook and cheese to melt (5-8 minutes).
Remove the lid and check the eggs for doneness - they should feel mostly firm with set whites. Finish the dish with a sprinkling of the remaining scallions before serving.
