Breakfast Skillet

This is one of my favorite ways to use leftover baked potatoes. The dish is layered together to build flavors that are deliciously savory. This recipe is the practical response to the problem of what to do with leftovers. Growing up my mom would always make home fries the morning after a steak dinner. Just throw a couple extra potatoes in the oven to ensure you have leftovers. One potato per person is enough. I use an 11-inch cast iron skillet, but you may need a larger pan if you are cooking for more people.

Servings: 2

Time: 30 minutes

Ingredients

• 6 slices of bacon
  
• 2 baked potatoes, left over, large dice
  
• 1/2 pint cherry tomatoes
  
• 4 eggs
• chili crisp
  
• Seasoning: garlic powder, onion powder, salt and pepper to taste 

Directions

 Place the bacon in the cold skillet. This will allow for even cooking and more rendering of the bacon grease. This is what you will use to fry the potatoes. Cook the bacon, flipping frequently, over medium heat. Remove the bacon when it is cooked to your liking. I enjoy my bacon crispy, but still chewy. I think it adds an enjoyable texture to the dish. Allow the bacon to drain on paper towel. Turn up the heat to medium high.

Add the diced potatoes to the pan. Avoid the urge to move the potatoes immediately. Instead, allow them to sit in the pan and get a chance to form a nice crust. This is going to make all the difference in the dish. Flip the potatoes after a minute and a half of frying then add the tomatoes. Make sure they come into contact with the pan so that the skins start to blister. You should notice that the skin lightens and takes on a slightly yellowish color. Shake the skillet to keep the mixture moving. The tomatoes will start to burst from the heat on their own, but you are going to accelerate the process and squish them even more. Watch out sometimes the insides shoot out depending on how you apply the pressure. Best to avoid that! At this point, I add the seasoning starting with onion and garlic powder. The potatoes are already seasoned if you used my baked potato recipe. I would taste for salt, and then adjust to your liking. Allow the mixture to keep cooking. Preheat the broiler on high. 

With a spoon or spatula, make 4 wells, or little spaces in the potato mixture. You are making space for the eggs. In the wells, put a small spoon of the chili crisp. Crack the egg into the hole. I add a bit more of the chili crisp to the top of the egg.  Depending on the brand of chili crisp and your heat tolerance, you'll want to adjust how much you add. I make my own that is heavy on flavor and lighter on the spice (but it's there), or I use this Chili Crisp Sauce. Put pan under the broiler for about 5 minutes or until the whites are congealed, and the yolk still jiggles when you shake the pan. 

Sometimes I chop the bacon into bite size pieces, or I leave the pieces whole. It just depends on my mood. There you have it! A delicious and easy meal that uses up leftovers. 

Would you try this? What's your favorite way to use left over potatoes? Let me know! 

Jackie

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