Inside I found a veritable treasure trove of tomatoes, cucumbers, leeks and celery. The fact that we have a full vegetable drawer devoted solely to home grown tomatoes brings a tear of joy to my eye. But while I weep happily over the tomatoes, the hubs is most pleased with the boxes starchiest content - potatoes. Perfectly dirty and small, these cute little buggers were darling enough to sway me from my standard no-thanks-I-only-like-sweet-potatoes line and want to give them a taste. Typically when we do homemade dishes with potatoes, we make some variation of baked hash browns with eggs. But these wee potatoes were so very tiny that attempting to cut them on the mandolin would have been the equivalent of a death wish for your finger tips. So the hubs had the brilliant idea to nix the shredding altogether and go with a simple dice for a sort of breakfast potato bowl.
Country Potato Breakfast Skillet (serves 2)
- 4 slices turkey bacon
- 1 1/2 tbs extra virgin olive oil
- 12-15 small potatoes, cut into 1/4 inch cubes (about 2 cups diced)
- 1/3 tsp salt
- 1/4 tsp pepper
- 1/8 tsp paprika
- 1/2 c smoked cheddar cheese, shredded
- 4 eggs
- 1/2 c tomato, diced
- chopped cilantro or green onions, to garnish
Place a large, heavy skillet over medium heat. Cut the bacon into match sticks and add to the pan. Cook, stirring occasionally, until bacon strips are crispy, about 6-8 minutes. Remove to a paper towel-lined plate to drain. Wipe out any excess grease with a paper towel.
Add the olive oil to the pan. When hot, add the diced potatoes and season with salt, pepper and paprika. Stir together to evenly coat. Grill the potatoes until they are cooked through and crispy, about 15-20 minutes.
When you add your potatoes to the pan, turn on the oven to 425 degrees. When the potatoes are ready, sprinkle evenly with the crisped bacon and cheese. Crack the eggs on top of the potatoes and transfer the skillet or pan to the oven. Bake for 4-5 minutes until the eggs are just set for runny yolks (add an extra two minutes for hard-cooked eggs). Remove pan from oven and let cool for a minute. Use a large plastic spatula to transfer the potatoes to your plate. I find the best way is to start with the potatoes under each egg - slide the spatula under the potatoes and lift them and the eggs onto the plate. Repeat with the a second egg and then add additional potatoes and bacon as desired. Garnish with diced tomatoes and cilantro or green onions. Serve with hot sauce or ketchup.