Roasted Potato & Veggie Skillet with Poached Eggs

This homey dish makes for a fantastic breakfast-for-dinner dish.

1½ pounds Amarosa fingerling potatoes, washed, scrubbed and sliced into coins
2 Krimzon Lee peppers, seeded and diced
1 Walla Walla sweet onion, peeled and diced
1½ cups Patty Patty summer squash, washed and sliced into thick coins
Olive oil
2 garlic cloves, finely minced
4 poached eggs
Freshly-chopped parsley
Sea salt and fresh ground pepper

1. In a large cast-iron skillet set over medium-high heat, add in the olive oil and then sauté garlic for 1-2 minutes until fragrant.

2. Add the potatoes, peppers and sweet onion and cook, flipping occasionally with a spatula for 10-12 minutes, or until potatoes are tender and beginning to brown. Add in Patty Pan squash slices and then season the entire skillet with salt and pepper. Continue to cook, flipping occasionally, for an additional 5-8 minutes, or until all veggies are tender and browned. Remove from heat and garnish with the parsley.

3. To serve, add generous portions of potatoes and veggies onto four dinner plates and top each with a poached egg.

Variation: This dish is also wonderful with grated English cheddar on top—just sprinkle the cheese over during the last minute of cooking to melt it.

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