Skillet Breakfast

This is an easy breakfast for a lazy weekend morning.  The original recipe comes from Pioneer Woman, who I just adore.  Lee Drummond is so personable and warm.  I like that her recipes are ones that I would actually make.  Sometimes I watch the food shows, but I wouldn't necessarily make any of the recipes from the show.  If you're not familiar with Pioneer Woman, do yourself a favour and look her up.  Here's a link to the original recipe:  http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/

This breakfast is just the right thing to fill you up for the day.  You cut up the veggies and slip it in the oven.  When they're crisp around the edges and cooked through, fry or poach an egg, slide it on top and you're done!

Ingredients:

• 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Green Bell Pepper, Seeded And Roughly Chopped
• 2 whole Red Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1/2 stick Butter, Melted
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Cayenne Pepper
• Kosher Salt And Freshly Ground Black Pepper

Instructions:

Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

When this is done, fry or poach eggs.  Add a few spoonfuls of the veggie mixture in a bowl and add the egg right on top.

We've also added sausage or bacon to the veggies and this is delicious too!