Tonight I wanted something hearty and simple for dinner. In my copy of The Primal Kitchen Cookbook I found the Pepperoni Breakfast Skillet. I used that recipe for inspiration, but here’s what I ended up throwing together.
2 cups of potatoes
5 local duck eggs (I got mine from Catalpa Heart here in Mount Vernon, WA.)
3 large crimini mushrooms
Pepperoni to taste
Preheat oven to 375F.
Using a cheese grater shred about 2 cups of potatoes.
Rinse the potatoes in a large bowl of water a couple of times the way you would do if you’re making hash browns.
Coat a cast iron pan with EVOO.
Cook the shredded potatoes in the cast iron on the stovetop at med-high heat for about 5 minutes.
Once the oven has heated pour the whipped eggs on top of the potatoes.
Cover with cheese, mushrooms, and pepperoni.
Place into oven and bake for about 12 minutes.