Thanks to Julie at feedfeed.info for featuring this post on her “Breakfast Eggs” feed in November 2014!
Here’s an easy, one-pot-to-clean way to get breakfast or brunch on the table. I’m always throwing things together in a pan and this morning’s turned out pretty derned good.
This is a simple recipe. Use the pretty multicolored potatoes like I did, or use any waxy potato (such as small red “new” potatoes).
I made 2 servings in a 10-inch pan. You could squeeze 3 or maybe even 4 servings out of a 12-inch pan.
I love when a meal you throw together turns out great! Enjoy.
One-Skillet Eggs with Potatoes and Kale
- 2 tablespoons butter
- 1/2 – 3/4 pounds waxy potatoes, such as red or fingerling, cut into bite sized pieces
- 1/4 yellow onion, sliced thin
- 2-3 cups kale, stems removed, chopped into small pieces
- 3 eggs, beaten
- 1/4 cup shredded cheddar cheese
- 2 slices thick cut bacon
- 1/4 teaspoon garlic powder
- pepper, to taste
In a 10-inch skillet, heat the butter over medium-high heat. Add potatoes and garlic powder and cook 10-15 minutes, or until beginning to soften. Add onions and cook another 5 minutes. Pepper potatoes and onions to taste.
Reduce heat to medium. Move potatoes to one side and add bacon. Cook slowly for 10 minutes until crisp. Set on paper towels to drain.
Stir potato and onions, and add kale. Move potatoes to one side and slowly pour eggs (pan should be hot enough that the eggs begin to cook immediately and don’t mix too much with the potatoes). Top with cheese. Scramble and cook until fluffy.
Serve half the eggs and potatoes with 1 slice of bacon. Enjoy!