cast iron

Pepperoni Breakfast Skillet

Pepperoni Breakfast Skillet

Pepperoni Breakfast Skillet

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.

Ingredients

  • 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
  • Mozarella cheese

Directions

  • 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.
  • Whip eggs.
  • 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.