This breakfast skillet is baked with crispy golden hash, lots of cheesy goodness and perfectly cooked eggs. All you need is a skillet to make this deliciously satisfying breakfast! It's a one pan wonder!
Ingredients (serves 2)
- 3 large white potatoes, peeled & cubed 1" thick
- 2 shallots, diced finely
- 2 cloves garlic, sliced thinly
- 1 tbsp red MykChilli Sauce
- 2 tbsp olive oil
- 1 sprig spring onion, chopped
- 1/2 cup grated Cheddar cheese
- 1 large egg
- 1/2 tsp dried thyme
- Zest from 1 whole lemon
- Juice from 1/2 a lemon
- Salt and pepper to taste
Method
- In a large pot, boil the potatoes in salted boiling water. Remove and set aside once tender
- In a medium skillet, warm oil on a medium-high heat
- Add shallots and garlic. Season with salt and pepper
- When shallots are translucent, add the potatoes, lemon zest, lemon juice dried thyme, and MykChilli Sauce. Cook for 3-4 minutes
- Toss in cheese and mix together well. Press potato mixture down with the back of a spatula to create a crust on the bottom
- Make a small indentation in the centre of the skillet. Crack an egg in the centre and cover the skillet to let the egg steam for 2 minutes
- Remove the lid and place the skillet in a pre-heated oven (180°C) for 2 mins. Serve once the whites of the eggs are cooked through