Target: 6 × 4 inches · landscape

Breakfast Skillet with Eggs and Potatoes

47 min · 4 servings

Ingredients

□ 1 1/2 lb russet potatoes, scrubbed and cut into 1/2-inch dice

□ 2 tbsp neutral oil

□ 1 medium yellow onion, finely diced

□ 1 medium red bell pepper, diced

□ 8 oz smoked ham, cut into 1/2-inch dice

□ 1 tsp kosher salt

□ 1 tsp paprika

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp water

□ 4 large eggs

1. Heat oven to 400 F. Warm oil in cast iron, add diced potatoes, season, and brown undisturbed for 4 minutes.

2. Cover potatoes with water and steam 6 minutes until nearly tender. Uncover and cook 5 minutes until water evaporates and edges crisp.

3. Soften onion and pepper for 5 minutes, then fold in smoked ham and paprika for 2 minutes.

4. Make wells for the eggs and move skillet to the 400 F oven. Bake 8 minutes, until whites set and yolks still jiggle.

5. Rest the hot skillet 2 minutes on a heatproof surface, then serve carefully from the pan.

Cook’s note: Uncover before the final stovetop browning so steam escapes and the potato edges turn crisp.