When I was little, my mom would make pancakes every Saturday morning. I believe this is a big reason for breakfast being my favorite meal. I absolutely love breakfast food, and can get behind breakfast for dinner almost any night of the week.
I am lucky enough to married to a man who loves breakfast food almost as much as I do, and this is something I’ve yet to make for him, but the recipe has been stashed away in the back of my mind for a while. It’s incredibly easy, looks spectacular next to the stack of pancakes, and feeds quite a few people. Let’s get cooking!
You Will Need:
Oven preheated to 400
Large cast iron pan
1 1/2 lbs. Baby Red potatoes, diced
3 Tbsps. unsalted butter
Black beans, drained and rinsed
2 large garlic cloves
3/4 cup extra sharp cheddar, shredded
1/4 cup smoked gouda, shredded
Cayenne pepper to taste
Salt and pepper to taste
Get your cast iron going over medium heat, add the butter, and while it melts dice up the potatoes and garlic. Once all the butter is melted, throw in the potatoes and let them cook until they’re brown and delicious. The potatoes should only take 15 minutes or so, and then you’ll toss in the garlic and seasonings. Mix everything together and then make 4 little spaces. In each space, crack 2 eggs and then put it all in your oven to cook for about 10 minutes. The whites should be completely cooked, but the yolks runny. Sprinkle the cheese overtop of everything and put it back into the oven until all the cheese is melted and bubbly.
Happy cooking! Enjoy!