Canadian Skillet Breakfast


3 large russet potatoes, peeled
1 onion, finely diced
1 each red and green sweet peppers, seeded and finely diced
1 jalapeño, seeded and finely diced (optional)
½ tsp (2.5 mL) paprika (optional)
½ tsp (2.5 mL) cayenne pepper (optional)
2 Tbsp (30 mL) salted butter
1 Tbsp (15 mL) olive oil
Salt and pepper
6 eggs
½ cup (125 mL) shredded smoked Gouda cheese, or your favourite cheese


Using large holes of a box grater, shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, then drain. Cover potatoes with more fresh cold water. Stir to remove excess starch. Drain potatoes and spread on a clean tea towel. Roll up the tea towel with potatoes and squeeze out any excess moisture.

Mix potato shreds with onion, peppers, jalapeño, paprika and cayenne, if using.

In a 12-inch (30 cm) non-stick skillet, heat butter and oil over high heat. Sprinkle potato mixture into the skillet evenly. Season with salt and pepper. Cook until potatoes form a brown crust on the bottom (about 5 minutes); stir. Cook until potatoes are browned all over (about 15 minutes), stirring occasionally.

Reduce heat to low; with the back of a spoon, make 6 evenly spaced wells in the potato mixture. Crack an egg into each well. Cover and cook until whites are set, 4 to 5 minutes. Remove from heat and sprinkle with cheese.

Makes 6 servings

Prep time: 20 min, Cook time: 25 min

Nutrients per serving:
Calories: 329
Fat: 14 g
Saturated Fat: 6 g
Trans Fat: 0.2 g
Sodium: 268 mg
Sugars: 38 g
Protein: 13 g
Fibre: 3 g
Carbohydrate: 38 g