In the 1800’s potatoes became increasingly popular in Europe, making it a common staple in every kitchen. In the 2000’s, potato’s are a common staple in my kitchen because like Bubba and his shrimp, I love potato’s every which way to Sunday. While Shepherds pie typically contains lamb, this breakfast adaptation is the perfect recipe for a family brunch, a lazy vacation with friends, or me on a hungry Monday! Mmmmm!
4C Shredded Potatoes
1/4 tsp Sea Salt
Dash of pepper
2C Shredded sharp cheddar cheese
In a 12” skillet heat up shredded potatoes, and press potato mixture evenly into skillet bottom. Once browned flip potato’s over and press evenly into the skillet (you do not have to flip all of them at once.) Season potatos with salt and pepper and any other seasonings you like. I tend to add tabasco for some extra kick. With a spoon make little wells in the potato mixture, crack open your eggs and plop them into the wells. Sprinkle cheese around the eggs and the rest of the skillet. Sprinkle with salt and pepper, and then cover and let cook for about ten minutes until eggs are set and cheese melted. YUM!
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