This filling and satisfying dish is perfect for breakfast or brunch, or even for dinner! The flavor of the potatoes has been enhanced with some savory spices. It's quick and easy to make, so try it soon!
1 12 inch cast iron skillet or other oven-safe skillet
Ingredients
3tablespoonsbutter
2poundsred potatoeschopped
¼cupfresh parsleyminced
1teaspoongarlic powder
1teaspoononion powder
1teaspoonhot paprika
½teaspoonkosher salt
⅓teaspoonblack pepper
8large eggs
½cupsharp Cheddar cheeseshredded
Instructions
Preheat the oven to 400°F.
Heat the butter in a 12 inch cast iron or other oven-proof skillet over medium-high heat. Add the potatoes and stir until they start to soften and brown.
3 tablespoons butter, 2 pounds red potatoes
Stir in the parsley, garlic salt, onion salt, paprika, salt, and pepper.
¼ cup fresh parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon hot paprika, ½ teaspoon kosher salt, ⅓ teaspoon black pepper
Make four wells in the potato mixture with the back of a spoon and break two eggs into each well.
8 large eggs
Put the skillet in the oven and bake for about 10 minutes. The whites of the eggs should be completely set, and the yolks should be cooked to medium.
Sprinkle the cheese over the potatoes and eggs and bake for 1 to 2 minutes, until the cheese is melted.