One-Skillet Eggs with Potatoes and Kale

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!


Bleu Cheese Burgers with Spicy Onion Confit

These burgers are spicy, savory, and tangy. The flavors hit you all at once!

Red chile peppers are mildly spicy and add just the right amount of heat. The bleu cheese is melty and creamy from being toasted on the bun; the onion confit is mild and buttery, so you don’t even need mayo. And it’s all so easy, but you’ll look super fancy.

Bon appétit!

Bleu Cheese Burgers with Spicy Onion Confit

  • 1 1/2 pounds lean ground beef, shaped into four 6-ounce patties
  • canola oil for pan
  • hamburger buns
  • 4 ounces blue cheese, crumbled
  • lettuce leaves

for the confit:

  • 1/2 red onion, sliced very thin
  • 2 garlic cloves, sliced very thin
  • 2-3 sprigs fresh thyme
  • 1 red chile pepper or jalapeño, sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons red wine vinegar (or balsamic vinegar)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

To make the confit: Heat the butter and oil over medium-low heat; add the onions, thyme, chile pepper, sugar and salt. Cook slowly, until onions are very soft but not brown, 30 minutes. Add vinegar and simmer another 30 minutes. Turn off heat to burner.

Heat a grill pan over medium heat; brush with oil. Add burgers and cook to desired doneness, flipping once.

Top each hamburger half with bleu cheese and toast until cheese is melted. Add lettuce, 1-2 hamburger patties, and onion confit. Serve immediately. Enjoy!