This hearty New Potato Skillet with Baked Eggs one pan dinner, inspired by the classic diner breakfast, is simple, full of flavour and very satisfying. Watch the video on how to prepare these seasonal potatoes and then follow the recipe for delicious breakfast for dinner.
1 tbsp (15 mL) canola oil
6 slices bacon, chopped
2 lb (1 kg) new potatoes, cut into chunks
1 onion, chopped
1 tbsp (15 mL) fresh thyme leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) baby spinach
1/2 cup (125 mL) chicken broth
1 tomato, cut into chunks
1/2 cup (125 mL) fresh shelled peas
Heat the oil in a large skillet set over medium heat. Cook the bacon for 7 minutes or until crisp. Transfer half the bacon, using a slotted spoon, to a paper-towel lined plate. Add the potatoes, onion, thyme and half the salt and pepper to the skillet.
Cook, stirring occasionally, for 10 minutes or until softened. Increase the heat to medium-high. Cook for 5 minutes or until potatoes are lightly browned. Stir in the spinach, broth and tomato. Cook, covered, for 10 minutes or until potatoes are fork tender.
Stir in the peas. Create 4 small divots in the potato mixture. Cracks an egg into each divot. Cover and cook for 4 to 6 minutes or until eggs are cooked to desired doneness. Sprinkle with reserved, crisp bacon. Serve immediately.
Test Kitchen Notes:
• Stir in chopped jalapeno or pickled peppers with the peas for a spicy entrée. • Try melting some shredded Cheddar over the skillet before serving. • Use good quality frozen peas when fresh peas are not available.