Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
30 Mins
Stand Time
5 Mins
Makes 6 servings

The Sunny Skillet Breakfast can easily be altered to fit the tastes of your crowd. Try mixing in some of your favorite veggies or breakfast meats.

How to Make It

Step 1

Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.

Step 2

Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.

Step 3

Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.

Step 4

Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.

Step 5

*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step

Step 6

Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.

Chef's Notes

Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.

Ratings & Reviews

PCordova's Review

April 20, 2014
I just made this for Easter breakfast this morning. It was quick, easy, and delicious! I used frozen hash browns and diced up some ham and put it in right before going in the oven. It took a little longer in the oven though, for the eggs to set sufficiently.....I left it in for about 16 minutes. But it turned out beautiful and tasted fantastic! My boyfriend loved it! He kept saying how good it was, and I will definitely be making this again!

clc1298's Review

October 15, 2013

TMan4557's Review

June 30, 2013
I made this for breakfast this morning, it is really is outstanding. Next time I am going to put in sausage and cheese.

sequoia04's Review

June 12, 2011

Raglady's Review

October 07, 2010
I made this this morning and added sausage and chedder cheese. My family loved it. I will be making this again. Thanks

noahmom's Review

March 07, 2010
This tasted good but it took so much longer to cook. I also used hash browns and added a little cheddar cheese to the top. Will make again, but will plan a longer bake time.

juliebug's Review

November 13, 2008
Great recipe! It's delicious both ways. You can easily add your favorite veggies in either version, and change up the cheese in the frittata. I used frozen hash browns for ease. This will also be a perfect meal when camping for breakfast or dinner.