Baked Breakfast Potatoes with Eggs

Potatoes, ham & peppers are baked in a cast iron skillet topped with sunny side up eggs.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 374

1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 pounds (907 grams) sweet and russet potatoes, peeled and cut into 1/2-inch cubes
1 cup (150 grams) ham, cut into ½-inch cubes
1 large or 2 small onions chopped
1 large red bell pepper chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh sage finely chopped
1 teaspoon fresh rosemary finely chopped
4 large eggs

Preheat oven to 400° F/200°C.
Heat the oil and butter in a large cast iron skillet over medium heat. Add the potatoes, ham, onions and bell pepper. sprinkle with salt and pepper and stir well and make an even layer. Cover and allow to cook and brown on the bottom for 10 minutes. * see note
Remove the lid, add the sage and rosemary and stir well making sure that you get all the browned potatoes off the bottom. Return to an even layer and replace the lid.
Cook for another 10 minutes until everything is well browned and the potatoes are tender.
Remove from the heat and make 4 wells in the potatoes using a small glass or cup, about 3 inches in diameter.
Crack an egg into each well, sprinkle with a little salt, pepper and chopped rosemary. Bake for 10 minutes until the eggs are set.

* If you don't have a lid that fits, you can use a flat bottom pan