BREAKFAST SKILLET

Restaurant ready breakfast made at home.

For all of you Charlotte locals, I went and tried Stacks Kitchen in Matthews, NC a few weeks ago and loved it.  It has a comforting atmosphere and the food tasted as if it came straight from my mother’s kitchen.  There’s something about hot, filling, comfort food that speaks to my heart.  My sister-in-law and I decided to order the Western breakfast skillet and some banana nut waffles (so good, by the way) and the weekend after I craved them all over again. Since Matthews is somewhat of a drive from where I live, I figured I would save the time and recreate it myself.  Since then, I’ve made this skillet at least once every two weeks. 

Also, let it be known that you could literally add ANYTHING to this.  Like if you’re a bacon lover, just go with it!

A2F Breakfast skillet ingredients A2F Breakfast skillet diced potatoes A2F Breakfast skillet eggs A2F Breakfast skillet vegetables A2F Breakfast skillet potatoes A2F Breakfast skillet potatoes A2F Breakfast skillet potatoes and cheeseA2F Breakfast skillet potatoes and cheese eggsA2F Breakfast skillet potatoes and cheese A2F Breakfast skillet potatoes and cheese and eggs

BREAKFAST SKILLET

Restaurant ready breakfast made at home. The combination of potatoes, cheese, eggs, and vegetables are amazing.


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Ingredients
  1. 1 bag of frozen Bird’s Eye recipe ready tri-color pepper and onion blend OR 1 bell pepper and one medium onion
  2. 3 Russet potatoes, peeled and cubed
  3. 2-3 eggs
  4. 1/2 cup of Mexican cheese (or your choice)
  5. 1 cast iron skillet
  6. oil
  7. salt and pepper to taste
Instructions
  1. Heat one tablespoon of oil and sauté vegetables until crispy.
  2. Remove vegetables and place on a paper lined plate to drain excess oil.
  3. Heat about 2-3 table spoons of oil in the same pan and lightly fry peeled and dice potatoes (about 7 minutes total) until brown and crispy. Transfer onto a paper lined place to drain excess oil.
  4. Assemble the skillet before preparing the eggs.
  5. FOR ASSEMBLY
  6. Layer potatoes on bottom of cast iron skillet while still hot. Add salt and pepper, then top with vegetables and cheese.
  7. Add cooked eggs (however you like them) on top.
Adapted from Stacks Kitchen
Adapted from Stacks Kitchen
Always Two Fabulous https://alwaystwofabulous.com/

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