This last weekend we had the very first “official” overnight house guests at Bird’s Nest. What’s Bird’s Nest you ask? Oh, that’s just the name of our house… yes, I named it, just like Martha Stewart or George Washington! I plan on having specialty robes made for the guest room and putting a sign out front too, but that’ll come later. Right now I’m focusing mainly on supreme hospitality, which in my world meant a fabulous dinner followed by a more fabulous brunch the next morning! And since i’ll take any excuse to use my La Creuset Cocotte mini, I decided to make mini breakfast skillets! Potatoes, Bacon, Gravy, Eggs… what’s not to love??
Here’s How You Do It:
Mini Cocotte – I’ve also seen the most adorable little mini cast iron skillets, but in the absence of fancy miniatures, you can make these in a bowl.
5 Small/Medium Russet Potatoes
1 Green Bell Pepper
1/2 Yellow Onion
6 – 8 Strips of Bacon
Country Gravy – Get my recipe by clicking HERE
Eggs – One for Each Guest
Wash bell pepper and remove seeds, then cut pepper and onion into 2″ cubes, set aside. Thoroughly wash the potatoes and cut into 3″ cubes (leave the skin on!)
Cut bacon into 2″ cubes and cook over medium/high heat until done. You may want to use a mesh splash guard to keep the bacon grease from splattering. Once bacon is cooked remove from pan and set to the side with bell pepper and onions.
Now, gently add 1/3 of your potatoes to the skillet… I say gently because you’re putting them down in hot bacon grease and you don’t want it to splatter and burn you. Allow these potatoes to sit for a couple of minutes, then stir around, allow a new side to cook and crisp for another few minutes, then stir again. You want this round of potatoes to get a good crisp on because once you add the rest of the potatoes they’ll start to steam rather than crisp and I like a mix of crispy and steamed. While potatoes are cooking get a small bowl and mix together 1 Tbls of Chili Powder, 1 Tbls of Cumin, and 1 Tbls of Garlic Salt, set to the side. Add the rest of your potatoes to the skillet, stir and cover with a lid for 5 minutes.
After 5 minutes, remove the lid, stir the potatoes and add in the chopped onions and bell peppers and the spices you mixed together. Add some fresh ground pepper combined well and cover with the lid again, removing occasionally to stir. Once potatoes are cooked through be sure to taste test. These potatoes should kick you in the mouth with flavor, if they dont, add more spice until they do.
Now time to layer… Add a layer of cooked potatoes to the bottom of the your individual dish.
Now add a layer of the cooked bacon
And some gravy…
Now you’ll need to cook the eggs… the style is totally your choice but I prefer over medium because I love when the yolk mixes in with all the other yumminess!
Quick over medium lesson: warm a pan over medium high heat, add some cooking spray, crack your egg in the pan and allow to cook until the white starts to become translucent, season, add a small spoonful of water and cover with a lid. The water will steam the top of your egg to perfection. Remove and place on top of your skillet.
Add some bacon or potatoes for a little garnish and serve! Good Morning Sunshine!!