Smoked Paprika Potato Skillet

If you’ve been following my food tweets, you may recognize this beautiful beast of a breakfast — the Smoked Paprika Potato Skillet — that I conjured up last week.  Every time I create a breakfast like this (remember the Healthy Huevos Rancheros?), I have a little mini-dialogue in my mind that goes something like:

Me: “Oh wow.”

The Other Me: “I know, right?!”

Me: “You should really think about opening up a breakfast joint. This is amazing!”

The Other Me: “Totally.”

After typing that all out, I’m just hoping I sound smarter when I actually speak out loud. In any case, this breakfast has called to me every day since I made it and I know that means it’s worth sharing!

{Smoked Paprika Potato Skillet}
Makes 1 Generous Serving

1 tsp coconut oil
1/2 a medium white onion, chopped
1 medium peeled Russet potato, chopped into small cubes
1 clove garlic, minced
1 tsp smoked paprika
2 organic eggs
1 organic Roma tomato, chopped
1/2 avocado, sliced
1 oz fresh goats cheese, crumbled

  1. Preheat oven to 350˚ F.
  2. In a cast iron skillet, heat oil over medium heat and add onion. Stir frequently and once translucent, add potato cubes.  After about five minutes (stirring frequently), add the garlic and paprika and cook for one minute more. Sprinkle with sea salt.
  3. Place skillet in oven on the middle rack, for ten minutes or until potatoes are fork-soft (a fork easily cuts through one).
  4. Set the skillet on a hot plate while you fry the eggs (use my quick-steam method from the Huevos Rancheros recipe for best results).
  5. Plate the skillet potatoes and top with fried eggs, chopped tomato, sliced avocado and crumbled goat cheese.

Domestically Yours,
Natasha Kay