Welcome friends, join me for a tasty breakfast, or even a lunch or dinner! That’s right, this One Pan Green Eggs and Potatoes can be served for any time of the day, and I promise you will love it equally no matter which meal you serve it for!
Remember when we made that delicious Roasted Green Enchilada Sauce for those Easy Green Chicken Enchiladas way back in May?! Well I’m bringing that sauce back for another tasty recipe that’s been in my head since I originally made the sauce…and it had to come out!
The thick, slightly spicy sauce made of roasted tomatillos, jalapenos, poblano peppers, and plenty of cilantro is meant for way more than just enchiladas! First, I tried it as a sauce for my Green chicken Enchilada Pizza that used my Easy Cauliflower Pizza Crust and that was a winning combo. I knew that enchilada sauce and eggs were also meant to be.
I know you will love this One Pan Green Eggs and Potatoes. It’s simple to make – especially if you already have that Roasted Green Enchilada Sauce already made, which you should always stash some in your freezer, just in case! First, we fry up some potatoes in a little butter and some cumin and salt until they are crispy on the outside and partially cooked on the inside. Next you add that luscious green enchilada sauce to the pan and let the potatoes finish cooking in the sauce – then add the chopped kale for extra nutrition – and finally the eggs. Create a hole in the sauce and crack the egg directly into the hole allow them to cook until hard then sprinkle pats of goat cheese for just a little extra tangy richness! Serve with some fresh cilantro and some gluten free bread and you’ve got yourself one heck of a meal! And 35 minutes and 1 pan is all it took to make it! A quick meal and minimal cleanup FTW!
Yes you could totally throw some ham in there and call this recipe Green Eggs and Ham! I would totally support that decision, Sam!
Serve this One Pan green Eggs and Potatoes for a hearty breakfast on Saturday morning to guests or to to your family. Or make it for lunch or dinner, which is how I enjoyed it when I made it. Don’t you just love the flexibility of Brinner!!
- 1 tablespoon butter
- 1 cup yukon gold potatoes, diced (about 2 potatoes)
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon pepper
- 3 cupsRoasted Green Enchilada Sauce (previously made)
- 5 to 6 eggs
- 2 cups kale, finely chopped
- 2 ounces goat cheese
- cilantro leaves for garnish
- In a medium sized, heavy bottom skillet with a tight fitting lid. Heat the skillet on medium heat, melt the butter. Add the potatoes, salt, cumin, and black pepper. Saute for a 3 minutes, or until the outside of the potatoes are slightly charred and crispy, but they shouldn't be completely cooked.
- Add the sauce to the pan, bring to a simmer (at this point, if the sauce seems way too thick add in 1 cup of water to thin it out a little). Allow the potatoes to simmer in the sauce for 10 minutes, or until they are fork tender.
- Stir in the kale and allow it to wilt, about 3 minutes.
- Reduce the heat to low. Use a spoon to make holes in the sauce for the eggs. Crack each egg directly into the holes of the sauce. Cover and cook on low heat for 10 minutes, the sauce should barely be bubbling. Remove from the heat and keep covered for another 5 minutes, the eggs should not be jiggly.
- Add small bits of the goat cheese on top of the sauce. Sprinkle the eggs with salt and pepper. Garnish with cilantro leaves.
- Serve immediately, directly from the pan. I highly suggest serving it with some gluten free bread to soak up all the sauce!