Pepperoni Breakfast Skillet

September 26, 2018 Matt Hixson

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.