Egg and Potato Skillet – A Hearty Birthday Breakfast
Saturday was my birthday and I had an epic weekend. I ate a lot of breakfast so I thought I’d make you this potato and egg skillet!
I saw The Dark Knight Rises and drank a Berry Sangria the size of my face. Most importantly, my boyfriend took me river rafting on the Delaware River. This is probably the best gift anyone could have ever given me. The Delaware and rafting brings me back to my childhood. My family and I owned a 6 person raft and would take it to Pennsylvania for river trips all summer long. We went with another family: our friends and neighbors. Once they moved away we stopped frequenting the river. But I absolutely adored being on that river and I missed it so much. It was good to be back.
For rafting, you need a good pair of water shoes! Above you will see the view from our raft, his and her water shoes and a flaming marshmallow. After a good pair of shoes you’ll need a hearty breakfast before setting off into the sunset. Not to mention a cooler of ice packed with sandwiches, cheese and crackers, lots of water and even some ice cold beers… As long as you are 21
I’m completely in my element when it comes to water. I love to swim and it’s obvious in the picture above that I should have been a mermaid…
Even though I’m a pretty decent swimmer I kept my life vest on. You know you are getting older when you start obeying rules. My age showed again when I got nervous for kids jumping off cliffs and teenagers standing up on their raft during rapids… Put your life vest on, guys! Stop making me faint of heart.
I told a complete stranger on another raft that it was my birthday. He had his entire family sing “Happy Birthday” to me while floating down the river. His kids even sang the “are you 1, are you 2″ song. Let me tell you, that song is only cute until age 7.
Add more potatoes and eggs to this dish for a bigger breakfast to accommodate more people.
Prep Time: 15
Cook Time: 20
Total Time: 35
4 small potatoes, peeled and chopped
2 Tbsp oil
salt and pepper
Add the peeled and chopped potatoes to a pot and fill with water. Bring the pot to a boil and simmer for about 3-5 minutes. Do not cook the potatoes all the way through.
On medium heat, add the oil to a cast-iron skillet. Drain the potatoes and add to the skillet. Cook potatoes for 5 minutes. Stir and cook for another until they begin to brown on both sides.
Lower the heat and crack your eggs over the potatoes. Cover with a lid and cook until eggs are to your liking. Season potatoes and eggs with salt, pepper and sprinkle with parsley.