Canadian Skillet Breakfast

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
Ingredients
3 large russet potatoes, peeled
1 onion, diced
1 red and green pepper, seeded and diced
1 jalapeno, seeded and finely diced
1/2 tsp paprika (optional)
1/2 tsp cayenne pepper (optional)
2 tbsp butter
1 tbsp olive oil
salt and pepper to taste
6 egg
1/2 cup smoked gouda cheese, shredded
Nutritional Facts
Amount Per Serving
329 Calories
Fat
14 g
Saturated Fat
6 g
Sodium
268 mg
Sugar
38 g
Protein
13 g
Fibre
3 g
Carbohydrate
38 g

Directions

  1. On large holes of a box grater, shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, then drain. Cover potatoes with more fresh cold water. Stir to remove excess starch. Drain potatoes and spread on a clean tea towel. Roll up the tea towel with potatoes and squeeze out any excess moisture.

  2. Mix potato shreds with onion, peppers, and jalapeño, paprika, and cayenne, if using.

  3. In a 12-inch (30 cm) non-stick skillet, heat butter and oil over high heat. Sprinkle potato mixture into the skillet evenly. Season with salt and pepper. Cook until potatoes form a brown crust on the bottom (about 5 minutes); stir. Cook until potatoes are browned all over (about 15 minutes), stirring occasionally.

  4. Reduce heat to low; with the back of a spoon, make 6 evenly spaced wells in the potato mixture. Crack an egg into each well. Cover and cook until whites are set, 4 to 5 minutes. Remove from heat and sprinkle with cheese.