I’m not sure why but every time I go out for breakfast, which really isn’t that often, I always drool over the breakfast skillet. There is something so delicious about potatoes, eggs, and veggies thrown all together and cooked. It’s comfort all in one dish.
Yet when I order one (that is, if I can find one without meat), I’m always left slightly disappointed at the general over saltiness, abundance of grease, and lack of flavor.
I’ve had these potatoes sitting around for a week and every time I went to make something with the potatoes, I would always change my mind. In a season where tomatoes and zucchini are abundant, potatoes always seem to be pushed by the wayside. So, I set off to make a meal that showcased the potatoes (and settled my hunger for a giant breakfast skillet.)
As long as you watch your ingredients, this meal is easily gluten-free plus you can make this meal for yourself or for your entire family by using multiple cast iron skillets or one large one. I think this would also be an amazing breakfast for camping and once temps cool back down, I will be trying it!
- 1½ (roughly ¾ lb) cups small red potatoes
- ⅓ cup dried black eyed peas
- 1 tablespoon olive oil
- 2 shallots, diced
- 1 tablespoon fresh rosemary
- 2 tablespoons fresh dill
- ¼ teaspoon salt
- 2 eggs
- Bring water, enough for peas and potatoes together, to a boil in a medium pot. Add ⅓ black-eyed peas and cook until almost tender, 15-18 minutes. Chunk potatoes and add to peas, cook for another 5-6 minutes or until potatoes and peas are both tender. Remove and drain.
- In two 5″ cast iron skillets* or one 10″ skillet, heat olive oil over medium heat. Add in shallots and cooking until translucen, 3-5 minutes. Stir in potatoes, peas, 1 tablespoon rosemary, 2 tablespoons dill, and ¼ teaspoon salt. Continue to cook until potatoes start to slightly brown.
- Create a well in the center and add egg(s). Cover and let cook until egg is desired doneness (cook longer if you do not care for runny yolks.) Remove from heat and serve with an extra sprinkle of dill.