Preheat oven to 400 degrees. Peel potatoes; cut into 1/2-inch cubes. Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Add potatoes. Cook 25 to 30 minutes or until golden brown and tender, stirring occasionally. Season with salt and pepper.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Potatoes and eggs are a match made in breakfast heaven. Even better: This vegetarian recipe comes together in just one skillet!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. Hy-Vee One Step russet potatoes | ||
| 3 tbsp. Hy-Vee salted butter, divided | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 4 Hy-Vee large eggs | ||
| ¾ c. Hy-Vee finely shredded chipotle Cheddar cheese | ||
| Hy-Vee pico de gallo, for serving |
Things To Grab
- Potato peeler
- 10-inch cast iron skillet
Directions
Add remaining 1 tablespoon butter to skillet; remove from heat. Make four 2-inch wells in potatoes; crack one egg into each well. Bake 4 to 6 minutes or until whites are set and yolks begin to thicken. Sprinkle cheese on top; bake 2 to 3 minutes more or until cheese is melted. Top with pico de gallo, if desired. Serve immediately.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 230mg
- Sodium: 570mg
- Total Carbohydrates: 42g
- Protein: 15g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 20%