1 ½ pounds Ontario new crop potatoes, quartered lengthwise and cut to ½-inch pieces
2 tablespoons Mazola® canola oil
1 white onion, diced
3 garlic cloves, finely diced
1 cup celery, diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 jalapeño pepper, seeded and diced (optional)
1 cup corn kernels
1 cup baby spinach
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup cheddar cheese, grated
½ cup Gruyère cheese, grated
6 eggs
freshly chopped herb, like parsley, basil, dill, cilantro
Serve with:
breakfast sausage, smoked salmon or bacon
toast, muffins, croissants or warmed biscuits
Takes ,
serves 6-8.
Instructions
Prepare skillet: Place large cast iron skillet on grill then light heat source under skillet. Close lid and preheat to 425˚F.
Drizzle half the quantity of Mazola® canola oil into hot skillet. Add potatoes then drizzle with remaining oil. Toss to coat potatoes then stir and close lid. Cook for 10 minutes, stirring occasionally.
Add mirepoix: Add onion, garlic and celery, stirring them in with the potatoes. Cook for 3 minutes more.
Add veggies and seasoning: Add remaining veggies and sprinkle pan with garlic powder, oregano, salt and pepper. Stir everything together and cook until veggies soften, about 3 minutes.
Move skillet to indirect side of grill. Sprinkle top with the two cheeses. Using a tablespoon, create 6 wells in the veggie mixture, then add 1 egg into each. Continue to cook until eggs firm up, about 8 minutes.
To serve: Sprinkle skillet with fresh parsley. Present with breakfast sausage, smoked salmon or bacon and your choice of croissants, toast, muffins or breakfast biscuits.
Breakfast Skillet Recipe
Ingredients
1 ½ pounds Ontario new crop potatoes, quartered lengthwise and cut to ½-inch pieces
2 tablespoons Mazola® canola oil
1 white onion, diced
3 garlic cloves, finely diced
1 cup celery, diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 jalapeño pepper, seeded and diced (optional)
1 cup corn kernels
1 cup baby spinach
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup cheddar cheese, grated
½ cup Gruyère cheese, grated
6 eggs
freshly chopped herb, like parsley, basil, dill, cilantro
Serve with:
breakfast sausage, smoked salmon or bacon
toast, muffins, croissants or warmed biscuits
Directions
Prepare skillet: Place large cast iron skillet on grill then light heat source under skillet. Close lid and preheat to 425˚F.
Drizzle half the quantity of Mazola® canola oil into hot skillet. Add potatoes then drizzle with remaining oil. Toss to coat potatoes then stir and close lid. Cook for 10 minutes, stirring occasionally.
Add mirepoix: Add onion, garlic and celery, stirring them in with the potatoes. Cook for 3 minutes more.
Add veggies and seasoning: Add remaining veggies and sprinkle pan with garlic powder, oregano, salt and pepper. Stir everything together and cook until veggies soften, about 3 minutes.
Move skillet to indirect side of grill. Sprinkle top with the two cheeses. Using a tablespoon, create 6 wells in the veggie mixture, then add 1 egg into each. Continue to cook until eggs firm up, about 8 minutes.
To serve: Sprinkle skillet with fresh parsley. Present with breakfast sausage, smoked salmon or bacon and your choice of croissants, toast, muffins or breakfast biscuits.
Breakfast Skillet Recipe
5 / 5. 1
New crop Ontario potatoes flashed in the skillet with Mazola canola oil, fried up with assorted colourful summer veggies, two cheeses and eggs…
This BREAKFAST SKILLET RECIPE is the perfect meal to start the day!
This crowd-pleasing homemade BREAKFAST SKILLET idea works like a charm. The entire dish is prepared in one large cast-iron skillet, plus we give you options on how to cook the meal, whether on a grill, conventional stovetop or even a campfire. Lastly, we created this delicious recipe as 100% vegetarian, although some sausage or bacon on the side is the perfect complement for you meat lovers out there.
The potatoes brown and crisp perfectly in the heat of the skillet after being tossed with MAZOLA® CANOLA OIL.
Additional flavouring comes from a simple mix of dried herbs and seasoning that bring out the flavours of our summer veggies, including bell peppers, corn, jalapeño and spinach.
This complete breakfast idea also contains eggs and two types of cheese.
Please note: this post contains sponsored content as part of our partnership with Ontario Potatoes and Mazola.
Here’s some additional information that’ll help you craft this BREAKFAST SKILLET RECIPE like a pro:
INGREDIENTS
Although this photo of all the ingredients needed to make this breakfast skillet might look like a lot, it really isn’t. Think of the recipe as a vegetable sauté topped with cheese and eggs. Thankfully, all of the vegetables, cheeses and seasonings are readily available at your local grocery store or markets. Gathering everything for this recipe is easy.
As mentioned, the principal vegetable for this skillet meal is NEW CROP POTATOES from Ontario. Potatoes are an excellent source of potassium, and also contain Vitamin C, fibre and folacin. This favourite potato variety is harvested in an immature state while tops are often still green, and we love how tender and flavourful they are in a skillet sauté such as this. They’re also perfect to try in this CRISPY HOME FRIES recipe.
When purchasing, look for firm, dry, well-formed potatoes, free from bruises, dark spots, cuts, cracks and sprouted eyes. For best results, store NEW CROP ONTARIO POTATOES in the refrigerator with a pledge to cook them up within a week. Prepping them for this recipe is easy, where we cut them into bite-sized chunks with the skin still on. They brown perfectly and are loaded with flavour. Wait until you taste them.
We selected MAZOLA® CANOLA OIL for this recipe for a couple of reasons. First, it’s a neutral oil, so no overpowering flavour or aroma. Second, MAZOLA® CANOLA OIL has a high smoke point, between 425˚F and 450˚F, hot enough to brown the potatoes gorgeous and golden. When considering what oils to use for recipes, here’s a great reminder: Corn Oil is perfect for frying, Vegetable Oil is an ideal choice for baking and Canola Oil is perfect for everyday cooking.
COOKING EQUIPMENT
We included this image of the essential cooking equipment you’ll need to make this recipe as a point of reference. As mentioned, you can make this BREAKFAST SKILLET RECIPE on a gas grill as we’ve done, or prepare it on a conventional cooktop. The recipe also works when made over a campfire. For best results, use a heavy, thick-bottomed cast-iron skillet like we used to make our famous STEAK AU POIVRE and HOT SKILLET CORNBREAD.
GRILL
This recipe was created with the skillet and grill preheated to 425˚F which we found is kind of a sweet spot. This temperature cooks the potato all the way through and crisps the skin without singeing it. Make sure to watch the VIDEO attached to this post where we also suggest you cook the potatoes and vegetables over direct heat before moving the skillet to indirect heat for the addition of the cheese and eggs. This two-stage cooking technique creates a perfect breakfast skillet every time.
SAUTÉ
The first step in this recipe has an instruction to preheat the grill and the skillet to 425°F. Once the grill and pan are both hot, we begin by warming the MAZOLA® CANOLA OIL and then adding the potatoes. Browning the potatoes will take time, about 10 minutes. Simply stir the potatoes every so often until lightly browned, then add the onion, celery, garlic and continue cooking.
ASSORTED VEGETABLES
Adding additional fresh veggies to your skillet is a brilliant and healthy move. We added yellow bell peppers, fresh corn, jalapeño pepper, red bell pepper and baby spinach. Of course, virtually all vegetables will work in this recipe. Others that work well include black beans, asparagus, mushrooms, green peas, green beans, tomatoes and green onions. Feel free to experiment with your favourite vegetables and make this recipe your own.
SEASONING
Seasoning a skillet breakfast is easy too. We seasoned ours with a mix of kosher salt, black pepper, garlic powder and dried oregano. You can also add chili pepper flakes, paprika and cayenne if you like a bit of heat. This idea also loves when we throw chopped fresh herbs into this mix. Add a sprinkle of fresh dill, parsley, oregano, tarragon, basil or thyme for added flavour.
CHEESE & EGGS
We knew from the very beginning that cheese has a place in this recipe. Having now tested this recipe a number of times we can confirm that it’s especially delicious when made with our favourite cheese combination sharp cheddar cheese and Gruyère. These two types of cheese add a lot of flavour but we also love the way they stretch and get all stringy after it melts over the veggies – yum! Other cheeses that will work include mozzarella, Parmesan, Havarti, Brie, Monterey Jack and Swiss.
Adding the large eggs into our skillet involves first moving the skillet to the indirect heat side of the grill. We then fashion six little divots into the sautéed veggies and crack an egg into each. Once the eggs are added, we leave the skillet on indirect heat so the eggs can set. You’ll know your eggs are ready when the whites get slightly firm while the yolks are still soft and tender. Of course, cook the eggs to your personal preference.
SERVE
You can serve this BREAKFAST SKILLET RECIPE as is, or enhance the meal with a few pairings. We love serving it with a side of our BUTTERMILK CHEDDAR BISCUITS and OVEN-ROASTED BACON. You can also pair this complete meal idea with smoked salmon and our delicious FRESH FRUIT SALAD. Additional garnish items can include salsa and sliced avocado. Don’t forget to keep oven mitts handy for when you spoon portions over to breakfast or luncheon plates. That skillet is hot, right? Please be careful.
This breakfast skillet recipe is so tasty, we suggest you PIN the recipe to a favourite breakfast or brunch board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
It’s our amazing BREAKFAST SKILLET RECIPE. Dig in, everybody!
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Ingredients
1 ½ pounds Ontario new crop potatoes, quartered lengthwise and cut to ½-inch pieces
2 tablespoons Mazola® canola oil
1 white onion, diced
3 garlic cloves, finely diced
1 cup celery, diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 jalapeño pepper, seeded and diced (optional)
1 cup corn kernels
1 cup baby spinach
2 teaspoons garlic powder
2 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup cheddar cheese, grated
½ cup Gruyère cheese, grated
6 eggs
freshly chopped herb, like parsley, basil, dill, cilantro
Serve with:
breakfast sausage, smoked salmon or bacon
toast, muffins, croissants or warmed biscuits
Directions
Prepare skillet: Place large cast iron skillet on grill then light heat source under skillet. Close lid and preheat to 425˚F.
Drizzle half the quantity of Mazola® canola oil into hot skillet. Add potatoes then drizzle with remaining oil. Toss to coat potatoes then stir and close lid. Cook for 10 minutes, stirring occasionally.
Add mirepoix: Add onion, garlic and celery, stirring them in with the potatoes. Cook for 3 minutes more.
Add veggies and seasoning: Add remaining veggies and sprinkle pan with garlic powder, oregano, salt and pepper. Stir everything together and cook until veggies soften, about 3 minutes.
Move skillet to indirect side of grill. Sprinkle top with the two cheeses. Using a tablespoon, create 6 wells in the veggie mixture, then add 1 egg into each. Continue to cook until eggs firm up, about 8 minutes.
To serve: Sprinkle skillet with fresh parsley. Present with breakfast sausage, smoked salmon or bacon and your choice of croissants, toast, muffins or breakfast biscuits.
Until Cottage Season
