Easy recipe for a Potato and Egg Skillet – add other flavours and toppings to suit your tastes
1 tablespoon Olive Oil
1 medium potatoes, peeled and cubed (1 cup of frozen Diced Southern Hash Brown Potatoes could be used)
1/4 Yellow Onion, diced
1/2 Bell Pepper, (I used Red for the sweetness)
Salt and Ground black pepper to taste (Pinch or two of each)
1/2 teaspoon Dried parsley
1/4 teaspoon Cayenne pepper, or Chili flakes
2 eggs + Pinch of salt
1/2 teaspoon Za’atar
Pinch of Sumac
Garnish is optional, but gives an amazing aroma and taste
Wash, peel and dice potatoes. IF you are using frozen, just set aside for 10 minutes just to defrost a bit, but they do not have to be frozen all the way.
Heat a skillet or a pan and add oil.
Add potatoes to cook on a medium-high heat for 5-7 minutes, stirring to prevent from burning.
To the potatoes add diced bell pepper and onion, then stir. You may add a bit more oil if the potatoes are sticking to each other or on the bottom of the pan.
Season it with salt, pepper, dried parsley, and cayenne pepper. Keep stirring to combine and cook everything for 5 more minutes.
Break eggs, season with a pinch of salt, and with the spatula, try to separate potatoes underneath and allow the egg white to go all around without breaking egg yolk. You can mix eggs and pour it, over it, but sunny side up, eggs are wonderful like this. They cook, they are never over cooked.
After about a minute or two of trying to cook an egg white, turn the heat off, and cover the skillet or a pan and let it cook under the lid for about 2 minutes or until you are satisfied with the egg texture – soft or hard egg yolk.
Garnish the dish and enjoy.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.