Whole30 Egg and Potato Breakfast (Skillet)

Votes: 1

How to Make - Whole30 Egg and Potato Breakfast in a Skillet

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 372, total fat 17 G., saturated fats 6 G., proteins 14 G., carbohydrates 42 G., fiber 7 G., cholesterol 205 mg, sodium 1128 mg, sugar 12 G.

This potato hash is made in the style of chilaquiles, a spicy Mexican dish made with a thick sauce typically topped with fried tortillas. To make the recipe Whole30-friendly, the tortillas were replaced with sweet potatoes and bacon was added for a richer flavor. The best part about this dish is that you can fry an egg right in the sauce for a satisfying breakfast or dinner. The hash is quite spicy, but you can mellow the flavor by removing the seeds and membranes from the serrano peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 plum tomatoes
1 medium white onion, cut into quarters
1 serrano pepper, cut in half lengthwise
2 unpeeled garlic cloves
4 slices raw bacon
2 large sweet potatoes (about 800 g)
1 red bell pepper, seeded and cut into 2cm thick pieces.
1 yellow bell pepper, seeded and cut into 2cm thick pieces.
2 green onions, thinly sliced, light parts separated from dark parts
1 tsp sweet smoked paprika
1/4 tsp chili powder
1/4 teaspoon dried oregano
4 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, sweet potato, sweet pepper, plum tomatoes, serrano pepper, chili seasoning, oregano, paprika

Cooking the dish according to the recipe:

Position oven racks in the upper and middle thirds of the oven and preheat to broil. Line a baking sheet with foil.
Place the tomatoes, onions, serrano peppers, and garlic cloves on the prepared baking sheet. Grill until the vegetables begin to brown on one side, about 4 minutes. Flip the vegetables and grill until browned on the other side, about 4 more minutes. You may need to remove the serrano peppers and tomatoes before the onions are done. Set aside to cool. Preheat the oven to 400°F (200°C).

While the vegetables are cooling, cook the bacon in a 12-inch nonstick skillet over medium-low heat, turning occasionally, until crisp, 10–12 minutes. Remove the bacon to a paper towel-lined plate and set aside.
Finely chop the cooled tomatoes, onion, and chili. Peel the garlic cloves and place all the fried vegetables in a blender along with 1 tablespoon of coarse salt and 1 cup of water. Blend until smooth.
Meanwhile, peel the sweet potatoes and cut into 2-cm pieces. Place them in a medium microwave-safe bowl and sprinkle with 2 tablespoons of water. Cover loosely with plastic wrap and microwave until tender, about 10 minutes. Carefully remove the wrap and drain any remaining liquid from the bowl.
Heat the skillet with the rendered fat over medium heat. Add the pepper, white and light green parts of the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the vegetables with paprika, chili powder, and oregano and cook until fragrant, about 1 minute. Add the cooked sweet potato and pour in the prepared sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
Turn off the heat and make 4 wells in the vegetables for the eggs. Crack each egg into a small bowl and place it in the well. Bake the hash on a rack in the center of the oven until the egg whites are set but the yolks are still runny, 10–12 minutes.
While the hash potatoes are baking, crumble the bacon. Carefully remove the pan from the oven and sprinkle the bacon and remaining green onions on top. Serve the hash potatoes hot.

Categories:

recipe / Pan / Breakfast / Calorie content of prepared meals / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Sweet potato / Food Network - recipes / Tex-Mex

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