Skip to main content

Potato Egg Skillet

Potato Egg Skillet is an easy to make and filling dish that can be served as healthy breakfast or brunch.

Ingredients

  • Baby Potato or Baby Rooster Potato - 500 gms:
  • Bacon (optional) - 100 gms: (cut into cubes)
  • Egg - 4 nos:
  • Oil - 2 tbsp
  • Italian Seasoning (optional) - 1 tsp
  • Pepper Powder - as required
  • Salt - as required

Preparation Method

  1. Wash clean the potatoes (do not remove skin), pat dry and cut into cubes.
  2. Heat the skillet and add bacon, keep the flame in medium and cook till the bacon become golden brown in color and crisp. Remove from pan and keep in kitchen towel.
  3. If you are not using bacon, heat oil in the skillet and add potatoes. If you are using bacon, add potatoes to the oil drained out from the cooked bacon.
  4. Keep the lid closed and cook till potatoes are 90% done, stirring occasionally. Add Italian seasoning and mix well.
  5. Add salt and pepper powder as per your taste and mix well.
  6. Keep the potatoes to the middle and sides of the skillet and make 4 spaces.
  7. Crack each egg and pour to the spaces; sprinkle eggs with salt and pepper.
  8. Cook the egg as per your preference.
  9. Add cooked bacon, mix well and remove from flame.
  10. Serve hot and easy to make Potato Egg Skillet along with toasted bread as breakfast or brunch.


Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more