Potato and Egg Bake

This recipe is adapted from American Heart Association’s Go Red for Women Cookbook  and can be easily adjusted for serving size. I’m including amounts for my 11″ and my 15″ cast iron skillets. I usually make the larger one so that we can have leftovers.   I love this recipe because it is easy to make, is a stand-alone dinner and you can add all sorts of ingredients depending on what is fresh that week.  Things that we’ve added include: hot peppers, garlic scapes, shiitake mushrooms, broccoli, sun-dried tomatoes, sweet peppers etc.  Pretty much anything that you might add to an omelet can be added to this recipe.  I also sneak in a bit of cream to the eggs if I have it on hand.  

11 inch skillet

1 inch cube of salt pork or bacon ends

2 cloves fresh garlic-minced

1 large onion

4 large potatoes- sliced thin with a mandolin 

8 chicken or 6 duck eggs

1 1/2  cups shredded mozzarella

1/3 cup grated parmesan 

½ cups milk

1/4 teaspoon Hungry Bear garlic salt

1/8 teaspoon pepper

15 inch skillet

2.5  inch cube of salt pork or bacon ends

3 cloves fresh garlic-minced

3-4  medium onions

6-8 large potatoes-sliced thin with a mandolin

One dozen chicken or 8 duck eggs

2.5  cups shredded mozzarella 

1/2 cup grated parmesan

3/4  cups milk

3/4 teaspoon Hungry Bear garlic salt

1/4 teaspoon pepper

Cut the salt pork into small bits.  Cook  in a 10” cast iron skillet until crispy.  Add the onion, garlic and toss with the salt pork.  Remove from the heat and start layering the potato slices in a ring to cover the bottom of the pan.  If you have more than one layer of potatoes, brush a bit of olive oil on the top of each layer before adding another.   Place the skillet into a 375 degree oven and bake until the potatoes are tender (about 40 mins.).  While this bakes, beat the eggs and add remaining ingredients to the eggs. Top with any of your desired ‘extras’  Pour the egg mixture over the potatoes and return the skillet to the over for about 20 more minutes (until the eggs are fully cooked).