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| My kind of 'comfort food,' pretty much any time of the day... |
Prep: 5 Mins.
Bake: 35-45 Mins.
INGREDIENTS
1 large russet potato, peeled and cut into 1/2" cubes
1/2 teaspoon seasoning salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon granulated garlic (or powder)
1/4 teaspoon granulated onion (or powder)
2 teaspoons Mazola oil
2 large eggs
METHOD
Preheat oven to 425F.
Spray an ovenproof 6x6" baking dish; set aside.
Place the cubed potatoes, seasoning salt, pepper, granulated
garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to
combine. Pour seasoned potatoes into a single layer in prepared baking dish.
Bake, uncovered, for 25 minutes.
Reduce oven temperature to 350F.
Crack eggs (individually, into a single layer) atop the hot
potatoes. Return baking dish back to oven; continue baking, uncovered, at the
lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.
Serve immediately in hot baking dish, with a cotton napkin
underneath, placed onto a serving plate. ~ Enjoy!
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Tips:
1) Most times I like this served 'as is,' although
occasionally before serving I'll top with a few drops of Sriracha, or red taco
sauce, or sliced pickled jalapenos, or homemade salsa.
2) This recipe can easily be doubled, just bake in an
8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.
