Breakfast Skillet
Yield: 4 servings
Total Time: 1h 15m
Some links on this website are affiliate links, including Pampered Chef links from consultant Jennifer ♡my mum♡. If you make a purchase through these links, I may earn a small commission at no extra cost to you, helping to support this site and its content. I love all of the products I link!
♡ Thank you for your support ♡
Ingredients
- 441g russet potatoes, finely diced
- 1 tbsp Ghee
- 216g pancetta, diced
- 11g garlic, chopped
- 128g shallots, diced
- 2 scallions, sliced, green and whites separated
- 3-4 Large Grade A eggs
- 1 tsp adobo seasoning without pepper
- ¼ tsp table salt
- ¼ tsp ground pepper
- 75mL water
- ½ tsp Better Than Bouillon Roasted Chicken Base
- crispy fried onions, to taste
- Gouda, shredded, to taste
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Instructions
Step 1: Gather all of the ingredients.
Step 2: Dice and weigh the potatoes.
Step 3: Peel, chop, and weigh the shallots.
Step 4: Slice the scallions and separate the whites from the green.
Step 5: Peel, chop, and weigh the garlic.
Step 6: Measure the water and add the Better Than Bouillon Roasted Chicken Base. Whisk to combine and set aside.
Step 7: Drizzle sunflower oil in an oven-safe skillet and heat for 4 mins on medium heat.
Step 8: Cook pancetta until crisp, about 5 mins. Add the Ghee and melt, about 30 secs.
Step 9: Add shallots, potatoes, and scallion whites to the pan stirring to coat. Cook for 4 mins, stirring occasionally.
Step 10: Add water mixture and cover.
Step 11: Cook for 15 mins, tossing every 5 mins. Take off heat and carefully pour off excess grease and let rest 5 mins. I pour off what I can then I use a paper towel to soak up the excess.
Step 12: Add the salt, pepper, and adobo seasoning. Toss to combine.
Step 13: Crack the eggs over the hash.
Step 14: Bake uncovered for 5 mins. Remove from oven.
Step 15: Sprinkle cheese, to taste around the eggs and top with French fried onions. Cook 5 mins more.
Step 16: Remove from oven and let rest for 10 mins so the eggs can finish cooking.
Top with scallion greens and serve immediately.