On my Instagram account a few days back, I posed a question to some of my followers in which I asked what I should put for my second blog post. A vast majority wanted me to post a recipe for Brown Butter Cinnamon Rice Krispie Treats. This guy I know pretty well, Adam*, makes some pretty spectacular ones, loved by my friends, roommates, family, and co-workers alike.
…then the perfectionist in me didn’t like any of the photos I had taken of them in prior weeks and will wait until I’m blessed with better natural lighting.
Still, would y’all really complain if I decided to put a shredded potato, red bell peppers, and a baked egg in a cast iron skillet, would ya?
Didn’t think so.
A few weeks ago, I had some of my close foodie friends over for a small brunch at my apartment. Though my brunch preferences always lean towards the side of French toasts and pancakes, I knew I was baking for fans of savory brunch bites and connoisseurs of Yolk Porn. I am a big fan of cast iron skillets, if I may sound like a somewhat typical food blogger AND a Millennial female. *sigh* But really, who doesn’t love cooking ware that can go straight from stove top to the oven? It saves me time and dishes! I found a recipe online for a cast iron skillet-cooked breakfast bake, and it’s hard to go wrong with a carb, vegetable, and protein cooked together in one felt swoop. It was a hit among my friends, even if I did overcook the yolks.** I found myself craving it again in the weeks after this brunch, but didn’t want to whip out a 13″ skillet just for myself. Thank you, Lodge, for the creation of your 8″ cast iron skillet. You know how to make a girl happy.
* – He’s been stalking me pretty consistently for almost three years now. I’ve just given up. After all, he loves washing my dishes after I cook.
** – I hope my friends have forgiven me. If they haven’t, they’ve done a great job hiding their deep-seated animosity.
Potato & Pepper Breakfast Bake for One
– 1 Russet Potato, scrubbed and eyes removed
– 1 tablespoon butter
– 1 red bell pepper, diced
– 1 small white onion, diced
– 1 egg
– 2 tablespoons vegetable or canola oil
– 2 garlic cloves, minced
– Salt and pepper, to taste
– Chopped cilantro or parsley for garnish (optional)
Before We Get Started…
– Preheat oven to 350 °F.
– This dish will work best as noted in an 8″ – 9″ cast iron skillet. Should you not have one, modify as follows: Complete Step #2 in a non-stick skillet. Add contents of the skillet to a lightly greased 8″ x 8″ baking pan. Continue with Step #3.
1.) Shred potato and add to a large bowl; add enough cold water to cover. Let stand 5 minutes; drain and pat dry.
2.) Melt butter with oil over medium heat. Add pepper and onion, sautéing for 5 minutes or until tender. Add garlic and sauté for an additional two minutes. Stir in potatoes and cook, stirring often, for 10 minutes or until potatoes are tender. Add salt and pepper to taste.
3.) Remove skillet from heat. Use the back of a spoon to make an indentation in the potato and pepper mixture; crack the egg into this indentation.
4.) Move skillet to oven and bake for 12 to 14 minutes or until eggs are set.* Serve immediately!
* – Baking for 20 minutes will get you a very hard yolk and delightfully crispy potatoes, if that’s your thing. For me, you’re damn straight it is!