Cast Iron Potato Skillet
|1||tablespoon vegetable oil|
|½||cup CO-OP GOLD Thick Cut Maplewood Smoked Bacon, 1-inch slices|
|2||cups button mushrooms, quartered|
|½||cup red onion, medium slices|
|2 ½||cups baby new potatoes, quartered|
|⅛||teaspoon black pepper|
|½||tablespoon garlic, minced|
|4||CO-OP GOLD Eggs|
|1||tablespoon fresh dill, lightly chopped|
|¼||teaspoon smoked paprika|
Prep Time: 5 minutes
Cook Time: 30 minutes
- Place a 12-inch cast iron pan on medium-high heat or close to coal on a campfire. Add oil and heat until it shimmers.
- Add bacon and mushrooms and cook for two minutes allowing colour to form. Add onion, potatoes, salt and pepper and cook for another five minutes, stirring occasionally. Reduce to medium-low heat and make sure potatoes are pushed to the bottom of the pan, stirring occasionally.
- After about 20 minutes, use a fork to check if potatoes are cooked through. Add garlic and cook for one more minute. Make four holes in the mixture around the pan and crack an egg each of into the spaces. When eggs are cooked, remove from heat and garnish with dill and smoked paprika. Serve from the pan.