Pass on the time-intensive job of slicing and cooking potatoes with this innovative recipe that makes a good “breakfast for dinner” meal. Thanks to Brandie Weikle for sharing it with us!
2 cups wavy regular potato chips
1/4 cup finely chopped roasted red pepper
2 cups liquid eggs, or 8 large eggs, beaten
3 tbsp finely chopped parsley
2 tbsp olive oil
- Preheat the oven broiler.
- Place potato chips in a large bowl and add roasted red pepper, eggs and parsley and stir until combined, breaking up chips as you go. Let stand for 10 minutes, until the chips soften slightly.
- Heat oil in an ovenproof 10-inch cast iron skillet over medium-high heat until very hot, swirling the pan to coat the bottom completely. Pour in the egg mixture and spread it evenly in the pan. Cook 3–5 minutes, without disturbing, until bottom is set and golden. Transfer the skillet to the preheated oven and bake until the eggs are completely set, about an additional 5 minutes. Serve in pan, or invert and serve on a platter.
From: Canadian Family Magazine, Winter 2014.
Yield: Makes 8 servings
Total fat3 g