This hearty breakfast EggSkillet has it all - crispy potatoes, soft onions, peppers, eggs, and ham (or bacon) - all made together in one skillet! This filling egg skillet is packed with good ingredients and is simple to make.
2cupscubed red potatoes,scrubbed clean (peel if desired; I leave peel on)
Salt and pepper
2tablespoonsmilk, half and half, or heavy cream(I use heavy cream)
1cupdiced ham(or 7 slices cooked, crumbled bacon) (See Note 1)
1cupfreshly grated sharp Cheddar cheese
Optional: fresh parsley or cilantro, finely chopped
PREP: Coarsely chop the onion and red pepper; we don't want these finely diced, but chopped to about 1/2-inch pieces. Wash and dry the red potatoes. Peel if desired (I leave the peel on). Cut into small pieces; about 1/2-inch. The potatoes need to be small to get tender in time and the onions and pepper large enough they don't burn in the time it takes to cook the potatoes.
BACON: If using instead of ham, See Note 1.
ONION, PEPPER, AND POTATOES: In a very large nonstick skillet (12 inches) heat 4 tablespoons butter to medium heat. When the butter has melted, add in the prepared red pepper, onion, and potatoes. Season to taste with salt and pepper, and cook over medium heat for about 10-12 minutes, stirring occasionally. If anything begins to burn, turn down the heat; if it's not sizzling and cooking, slightly increase the heat. Once done (crisp on the outside, tender on the inside), empty the veggies onto a plate to sit while we cook the eggs.
EGGS: Combine the eggs, milk (or half-and-half or heavy cream), Cajun seasoning, and salt and pepper to taste. Briskly whisk with a fork to beat air into the eggs and mix until smooth and combined. In the empty skillet, add the remaining 1 tablespoon butter and heat to medium high. Use a silicone spatula to spread the butter to coat the skillet. As soon as the butter is melted, pour the eggs into one even layer. Let stand for 30 seconds without touching. Then use the spatula to push the eggs from one side of the skillet to the other, tipping the skillet so uncooked eggs fill the empty space of the skillet. Continue this process until eggs are cooked, but still slightly wet and shiny. Do not over-cook. As soon as the eggs are set, empty on top of the potatoes. Let pan slightly cool and then return to the burner on low heat.
CHEESE: Transfer all the food from the plate back in the skillet and top with the freshly grated cheese. Stir to melt the cheese. Taste and adjust any seasonings as needed. Transfer to plates and top with chopped bacon or ham.
SERVE: Serve immediately or stuff into tortillas to make breakfast burritos.
Note 1: Bacon or ham: Use 1 cup chopped, cooked ham OR 6-7 slices of bacon.
Ifusingbacon (instead of ham), cook the bacon before preparing the vegetables or eggs. Transfer cooked bacon to a paper-towel-lined plate and wipe out the skillet. Coarsely chop the bacon once it's cool enough to handle.
If using ham, just stir it in to heat through at the end of cooking the potatoes/peppers/onions and then transfer to the plate.
Nutrition information will vary, depending on any extra toppings you add; this nutrition label represents the ingredients in the written recipe.