Brunch Skillet With Cheesy Potatoes Recipes

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CHEESY SKILLET POTATOES



Cheesy Skillet Potatoes image

Cousins: Take note of this decadent layered potato and 3-cheese dish. It's the most versatile side that you'll want to serve at all your holiday gatherings. Serve it with ham, roast beef, turkey-it'll complement whatever showstopper you serve. It's also easy enough to enjoy any time of year, since it's made in a skillet.

Provided by Kardea Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons salted butter
3 pounds Yukon Gold potatoes, peeled and very thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, plus more for garnish
1 cup shredded Gruyère
1 cup shredded sharp Vermont white Cheddar
1/2 cup shredded fontina cheese
2 cups heavy cream
2 cloves garlic, minced
1/4 teaspoon grated nutmeg
1/2 cup sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
  • Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
  • Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

LOADED BREAKFAST SKILLET



Loaded Breakfast Skillet image

Potatoes, bacon, onions, eggs, and shredded cheese make a hearty and delicious breakfast or brunch dish.

Provided by Dorinda Medley

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
3 russet potatoes, scrubbed, chopped into 3/4-inch cubes
¼ cup water
2 green onions, sliced
2 cloves garlic, minced
½ teaspoon smoked paprika
kosher salt and freshly ground pepper to taste
4 eggs
1 cup shredded Cheddar cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
  • Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
  • Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 43.1 g, Cholesterol 225.6 mg, Fat 18.3 g, Fiber 3.5 g, Protein 21.8 g, SaturatedFat 8.8 g, Sodium 567.1 mg, Sugar 3.2 g

CHEESY BREAKFAST POTATOES



Cheesy Breakfast Potatoes image

With Canadian bacon, red peppers and green onions, these crispy, cheesy potatoes beat the standard hash browns any morning.

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 28m

Yield 6

Number Of Ingredients 9

1 tablespoon garlic-flavored oil
4 ½ cups cubed potatoes
1 cup Canadian bacon, cut into 1/2-inch dice
¾ cup chopped red bell pepper
¼ cup chopped chives or green onions
2 cloves garlic, minced
1 teaspoon dried basil leaves
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 pinch Salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
  • Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 22.4 g, Cholesterol 38.8 mg, Fat 12.1 g, Fiber 3.1 g, Protein 17 g, SaturatedFat 6.1 g, Sodium 588.6 mg, Sugar 1.7 g

BRUNCH CASSEROLE



Brunch Casserole image

Enjoy this cheesy casserole made using Betty Crocker® Seasoned Skillets® hash brown potatoes, pork sausage and veggies - perfect for a brunch or dinner.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 9h20m

Yield 8

Number Of Ingredients 11

2 boxes Betty Crocker™ Seasoned Skillets® hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Steps:

  • Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.
  • In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.
  • In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.
  • Heat oven to 375°F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

Nutrition Facts : Calories 628, Carbohydrate 39 g, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1812 mg

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