Happy day after thanksgiving everyone (for those who celebrated)!! I hope you all had a lovely day with your family and friends full of food, fun and laughter, I know I did!
I thought today was the perfect day to share this recipes with you as one of them could be made from thanksgiving leftovers! We had about 5-6 dishes of just potatoes last night and I’m pretty sure I could make this skillet (the recipe that I’m sharing with you today) with those.
Anyway, I actually made this last weekend when my friend and I decided to do a small brunch party. I had never really properly made brunch, so I looked at a lot of different recipes. I finally settled on a breakfast potato skillet that I had always wanted to try making.
My friend had some pumpkin puree she wanted to use so she made pumpkin chocolate chip pancakes. She also went to Heyser Farm to pick up some fresh donuts and to The Bagelry in Silver Spring to get bagels.
We set the table up and somehow it unintentionally ended up being a fall themed decor. Her table cover already had all those warm fall colors on it. Then to add some life to it, we went out and picked some fall leaves and branches and laid them out on the table as well as a big one to put in an empty mason jar (I love my mason jars). So easy yet very festive, right?
I’m not the biggest fan of donuts but the few times that I’ve had warm and FRESH ones, I’ve loved them and these were really good! Unfortunately, I didn’t try the bagels but my friends said they were good as well.
Okay, now here are the two recipes!
Breakfast Potato Skillet with Eggs
-4 medium red potatoes
-1/2 red bell pepper
-1/2 yellow bell pepper
-4 cloves garlic
-1/4 cup corn (frozen or canned)
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp chili flakes
-1 tsp dried oregano
-1/2 tsp paprika
-salt to your taste (I used about 2 tsp)
-3 tbs vegetable oil
-1/4 cup shredded mozzarella cheese
-1 avocado & fresh tomato salsa for garnish (optional but makes it all taste so much better)
1. Cut potatoes into small cubes. Chop the vegetables into square pieces and mince the garlic.
2. Heat 2 tbs vegetable oil in a large skillet (that has a lid) and put the potatoes in. Cook them until tender (15-ish minutes). Make sure to stir them around every few minutes. When they start to turn brown, add 1/2 the minced garlic along with all the spices and salt.
3. Meanwhile, in another smaller pan, heat 1 tbs vegetable oil and saute onions, red and yellow bell peppers and the remaining garlic until everything becomes translucent and tender. Season with some salt.
4. When the potatoes are done, add the vegetable mixture to them along with the corn (I like to also grill the corn sometimes which you can do in 5 minutes over a very hot pan, the same one used to saute the veggies) and let them all cook together for a minute or so. Taste the mixture at this point to add any more seasoning. (I usually end up adding more salt, as potatoes absorb so much of it.)
5. Take a wooden spatula and make 4-5 wells in it. Crack an egg in each well and spread the mozzarella cheese around each egg. Cover the skillet with a lid and let the eggs cook to your liking.
7. Garnish with fresh salsa and avocados
-You can also fry the eggs separately and serve them on top of every individuals plate (just in case not everyone wants an egg)
-As mentioned in the beginning, you can make this with a lot of your veggie leftovers, especially from thanksgiving! Add some turkey to it too! (A sweet potato and turkey skillet also sounds good!)
Pumpkin Chocolate Chip Pancake – Friend used a recipe from the blog Sally’s Baking Addiction.
-2 cups all-purpose flour
-2 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-2 tsp ground cinnamon
-1 tsp pumpkin pie spice
-1 cup semi-sweet chocolate chips
-1 and 1/4 cups pumpkin puree (canned or fresh)
-1/3 cup packed light or dark brown sugar
-1 large egg
-3 tbs canola or vegetable oil
-1 and 1/2 cups whole milk
1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
2. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until just combined, no more. A few lumps may remain.
4.Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
I wish I had taken more pictures of my friend making the pancakes but I was too busy trying to make sure my food was turning out perfect because it was my first time making the potatoes! lol
Hope you will make these and let me know how they turn out! 🙂