Parboil them just until they start to soften but not cooked all the way through so they don’t fall apart when finished off in the skillet. https://www.wideopeneats.com/17-cast-iron-skillet-breakfast-recipes Chili Verde Potatoes are bursting with flavor and the recipe comes together in a cast iron skillet. I used an 8″ cast iron skillet OR You can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish. The added bacon takes these potatoes over the top, in my opinion. This Cast Iron Sausage Egg Casserole recipe is like a cousin of the Oven Omelet. Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Grease your pan with a bit of butter all around…bottom and sides! 2. Bake for 15 minutes. For the protein, I used sage sausage. Remove from heat to a paper towel lined plate and set aside, leaving the bacon grease in the pan. So it is hard for me to pick just a few because they all play such pivotal roles in my kitchen. Loaded Mashed Potatoes are cooked and mashed potatoes mixed with cheese and bacon. Pour chicken stock over potatoes just until halfway up their sides. Add the potatoes, sausage, and bacon back into the skillet with the onions and toss to coat the potatoes with the bacon fat. Transfer to a plate lined with paper towels, reserving drippings in skillet. Easy one pan cast iron skillet roasted potatoes.A cast iron skillet works beautifully for searing and crisping potatoes in the oven. Remove from pan. Season with salt and pepper. A simple filling is made from tender sweet potatoes, butter and heavy cream. I cooked the bacon in a 10" cast iron skillet and then used that same skillet to make the casserole in. 2. Pretty sure I was a … Side note: Get yourself this cast iron casserole skillet and make it the one and only pan you will need for this entire recipe. Potato Tots are topped with a pork-based Colorado Chili Verde, shredded cheddar and muenster cheeses and crispy tortilla strips. Drain. Simple and quick to make, and your whole family will gobble them down! Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly. https://www.foodnetwork.com/recipes/crispy-skillet-potatoes-with-bacon These cast iron skillet potatoes are over-the-top flavorful, especially with the added bacon! Stir in frozen hash brown potatoes … Cast Iron Breakfast with Potatoes, Bacon and Cheese There are so many things I love in my kitchen: rolling pins, whisks, graters, measuring cups and the list goes on and on. Heat the oil in a large cast iron skillet or pan over medium heat. This recipe is also so simple. Cook over medium-high heat until evenly brown. The edges of the casserole also turned brown and a little crispy, which I really love. Preheat oven to 350 degrees Fahrenheit. I have never had a cast iron skillet before, and I am so in love with this thing! Mix the sauce into the potatoes and onions. Layer the remaining potatoes and onions on top. Preheat oven to 375°. However, bacon brings the whole dish together and keeps the dish from being cloyingly sweet. In other words, human body thrives on protein with some fats and starches for breakfast! A perfect cast iron skillet southwest breakfast casserole campfire meal with all your favorites, eggs, hash browns, bacon, peppers, jalapenos, and cheese.. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Cast Iron Skillet Southwest Breakfast Casserole Recipe. Add A Note. Transfer the mixture to the lightly oiled casserole dish or cast iron. These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce. Fill a medium saucepan with water, and bring to a boil. Cook the eggs until just set (they will cook more in the oven). for steady heat and lots of surface area to beautifully crisp the potatoes. Cut bacon in half crosswise and place it in a single layer covering the bottom of a large skillet. Have onions and potatoes prepared and nearby to grab easily when you are ready for them, Saute the bacon until it is beginning to look slightly crispy on the edges. When the bacon is cool enough to handle, roughly dice. Add in diced onion and continue to saute until onions are tender and clear. Cut the potatoes into uniform sizes to ensure even cooking. Sausage can be used instead of the bacon in this recipe; Use frozen hashbrowns instead of potatoes for a faster preparation Cook the bacon in a large cast iron skillet, set aside. https://www.tasteofthesouthmagazine.com/bacon-fat-confit-potatoes Remove bacon to a paper towel lined plate. Remove it before it gets very hot. While baking, heat the oil in a pan over medium heat. SO, I raid the pantry…Skillet Baked Eggs with Potatoes and Bacon it is. In the bacon drippings, cook the onion and potatoes until browned, about 5 minutes. In a large cast iron skillet over medium heat, fry bacon until crisp yet chewy. Pour the beaten eggs into the skillet. Use a wide, heavy-bottomed skillet (cast iron works best!) 1. Whisk together the eggs and a sprinkle of salt and pepper. When you are out camping, the last thing you want to do is dirty a ton of dishes. Top with half the onions. While the gnocchi is cooking, cook the bacon, and crumble it once it cools. In an oven safe heavy 10″ skillet (I prefer cast iron), Sauté 5 strips diced bacon over med/high heat 2-3 min then add diced onion and bell pepper.Sautee 7-10 min, stirring occasionally or until golden brown. When it starts to turn brown and gets a little crispy, turn each piece over. Crumble bacon; add bacon and spinach to skillet. Quickly sear the ground beef with the onions and spices in the same skillet; drain the renderings. Oil or butter a 12 Inch Skillet and arrange potatoes in a thin layer on the bottom. Cook over medium low heat on both sides until cooked through but not yet crispy, about 10 minutes. In a large, heavy skillet, cook bacon until crisp; remove the bacon to paper towels to drain. Cook Gnocchi & Bacon: Prepare the gnocchi according to the directions on the package, and drain. Bring to a boil over medium-high heat. In a cast iron skillet, add cream of chicken soup, sour cream, onion, cheddar cheese (reserve 1/4 cup), and a dash of garlic salt and pepper. In a medium sized bowl combine the rehydrated potatoes with the cream of potato soup, ranch seasoning, cheese powder, bacon bits, and chives. With the remaining half, sprinkle a handful of chopped garlic and rosemary on the potato layer, and a pinch of salt. 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