Effortless Potato Egg Skillet (Print Version)
# Ingredients:
→ Base
01 -
Grab about 2 cups of potatoes, chopped up (about 2 medium ones), peel them if you feel like it
02 -
Go with 2 tablespoons of butter or olive oil for cooking
→ Vegetables
03 -
Chop up a garlic clove nice and small
04 -
Slice up about half an onion
05 -
Pick one bell pepper (any color you want), chop it up
→ Egg Mixture
06 -
Crack 6 eggs and beat them up
07 -
Splash in a quarter cup of either cream or milk
→ Add-ins
08 -
Toss in a third cup of cooked sausage, bacon pieces, or ham bits if you want
09 -
Go for half a cup of shredded Jack or Cheddar (or whatever cheese you like)
→ Seasonings and Garnish
10 -
Black pepper, however much you like
11 -
Salt until it tastes good
12 -
Chop up some chives, green onions, or parsley—about 2 tablespoons worth
# Instructions:
01 -
Crack open the eggs and mix them with milk or cream until they're blended. Mince your garlic, then chop the potatoes, bell pepper, and onion.
02 -
Toss the potatoes into a hot skillet with oil or butter set to medium-high. Keep turning them around until they're crispy and browned—should take 7 or 8 minutes.
03 -
Next, throw in garlic, onions, and bell peppers. Give them a few minutes so they get nice and soft, usually around 3 or 4 minutes.
04 -
Now turn the heat down just a bit. Pour the eggs all over your veggies, and toss in cooked meat if you're using any. Let things start to set, then gently fold it with your spatula.
05 -
Sprinkle cheese across the top. Cover your pan and hang tight for 2 or 3 minutes until the cheese gets gooey and eggs aren't runny anymore.
06 -
Once you're done, sprinkle on salt and pepper, then finish with a handful of fresh chopped herbs. Dig in!
# Notes:
01 -
Microwave or boil the potatoes a bit first—it makes them crisp up quicker in the pan.
02 -
Try swapping fillings or cheese for whatever you prefer or need.