Saturday, December 11, 2010

Hearty Breakfast Skillet

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It's the weekend and it's probably the only time I have each week to really make a proper breakfast. With brunch dishes as an inspiration, I made this Hearty Breakfast Skillet for us to enjoy. Essentially, it's a mix of Canadian bacon, vegetables and cheese folded into scrambled eggs, which are nestled on top of crispy diced potatoes. It's one breakfast that's sure to start your morning right...

For me, I prefer my breakfasts on the savory side. Eggs, veggies, cheese and some kind of breakfast meat is what tends to get my attention at local breakfast and brunch places. The same applies when I'm making breakfast at home. When it comes to potatoes, I like them crispy so no soggy hashbrowns for me! This Hearty Breakfast Skillet combines all of this. I came across the best Diner Style Home Fries recipe from Cooks Illustrated and topped them with a free-form omelet with my choice of vegetables, Canadian bacon and cheese. This is another recipe where you can tailor it to your tastes. Simply make some scrambled eggs with your preferred ingredients mixed in and top the potatoes with them. Finish the dish off with a sprinkling of shredded cheese and you've got yourself a skillet!  (If you like your cheese melted, pop it in a warm oven just until it melts!)

Hearty Breakfast Skillet
recipe adapted from Cook' Illustrated
Diner Style Home Fries:
2 1/2 tablespoons canola oil
1 medium onion, diced fine
2 medium Yukon Gold potatoes, diced into 1/2 inch cubes
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon unsalted butter
1 teaspoon paprika
ground black pepper


Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onion to small bowl and set aside.

Meanwhile, place diced potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt, and place over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.

Heat butter and remaining 1 1/2 tablespoons oil in now-empty skillet over medium-high heat until butter foams. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turn potatoes with a spatula. Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer. Add onions, paprika, garlic powder, onion powder, remaining 1/4 teaspoon salt, and pepper to taste; stir to blend. Transfer to a baking sheet and place in warm oven until ready to serve with eggs below.


Eggs:
1 tablespoon canola oil
1 clove garlic, minced
1/4 cup sliced white button mushrooms
1/4 cup diced mixed bell pepper
3-4 slices Canadian bacon, diced
3-4 large eggs
2 tablespoons whole milk

1/4 cup shredded cheddar cheese
salt and pepper to taste
chopped fresh parsley for garnish


Over medium high heat, heat a nonstick skillet with 1 tablespoon oil. Add minced garlic and mushrooms, sautéing until softened. Add bell peppers and bacon, cooking until softened and warmed through.

In a bowl, whisk together the eggs and milk. Season with salt and pepper as desired. Pour the egg mixture over the sautéed vegetables and cook on one side until set. Carefully flip or turn over to cook the other side.

Plate the diner style home fries and place the eggs over the potatoes. Top with cheese, garnish with chopped fresh parsley and serve hot.

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