Pepperoni Breakfast Skillet

Tonight I wanted something hearty and simple for dinner. In my copy of The Primal Kitchen Cookbook I found the Pepperoni Breakfast Skillet. I used that recipe for inspiration, but here’s what I ended up throwing together.

Ingredients

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2 cups of potatoes
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5 local duck eggs (I got mine from Catalpa Heart here in Mount Vernon, WA.)

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3 large crimini mushrooms
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Pepperoni to taste
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Mozarella cheese
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Directions

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Preheat oven to 375F.
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Using a cheese grater shred about 2 cups of potatoes.

Rinse the potatoes in a large bowl of water a couple of times the way you would do if you’re making hash browns.

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Coat a cast iron pan with EVOO.
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Cook the shredded potatoes in the cast iron on the stovetop at med-high heat for about 5 minutes.

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Whip eggs.
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Once the oven has heated pour the whipped eggs on top of the potatoes.

Cover with cheese, mushrooms, and pepperoni.

Place into oven and bake for about 12 minutes.

Matt HixsonSeptember 25, 2018recipe, pepperoni, mushrooms, cast iron, primal2 Comments