Irish Skillet Breakfast
Ingredients
- 4 medium Russet potatoes diced
- 1 small Onion sliced thin
- 2 cups shredded Cabbage
- 1/8 teaspoon Dried thyme
- 1/8 tea Dried rosemary
- Salt, Pepper, Cumin, Garlic Powder
- Olive oil
- 6 large Eggs
- 1/4 cup Cream or whole milk
Instructions
- 1. In the biggest, heaviest skillet you got, put enough oil to coat the bottom generously( about 2 TBSP) and let it heat up slowly on medium.
- 2. When the oil starts to shimmer (or ripple) carefully add the potatoes and give them a good toss to ensure they are dressed by the oil, this will help them not stick. Once the crack, snap, pop settles down add the onion. Season with a healthy dash of salt, pepper, cumin, and garlic powder. Keep the mixture moving so it doesn’t stick. If you want a good browning on the potatoes there are some tricks to do that, but this recipe does better when they aren’t so much.
- Cook until the onion and potatoes are well soften, near 15-20 min.
- 3. Throw in the cabbage and just wilt it, this wont take long at all.
- 4. Beat the eggs for at least 50 strokes (seriously this make them super fluffy) and the cream and beat a little more so its incorporated. Add eggs and herbs to potatoes and scramble.
- 5. Garnish with whatever, sour cream, chives, ketchup, etc. Enjoy!!! This can so be carnivorous if wanted, bacon sausage, corned beef, ham, everything, lends well.
