This recipe is the second in my series of two skillet stack breakfast recipes by Never Enough Thyme. In my opinion, this one’s where it’s at. The crescent roll that resides at the bottom of the stack adds an entire dimension that’s quite enjoyable. I think if I combined the red bell pepper from the last recipe with the crust in this one, we’d have a winner. That’d be easy enough to do as well. Perhaps I’ll jot that idea down in my notes. This mixture of ingredients is what makes skillet breakfasts so much fun. Just toss some stuff in a pan and bake for a while. That’s my type of breakfast.
The Recipe
Many of these “stack” recipes are quite similar. Basically, you stack ingredients on top of one another in a cast iron skillet. And you can get as creative as you’d like. In the future, instead of shredding the potatoes, I think I’m going to dice them. Also, I’d like to add some sweet potato to the mix as I believe they’ve got more health benefit to them. Not like this is a healthy meal or anything though. I suppose if you work on the cheese and the butter issue, you could make it somewhat healthy.
In the previous recipe, I mixed the shredded potatoes with some egg. I didn’t do that this time. In this recipe, I lightly fried the hash browns with some onion to soften them up a bit. Because of the dough in the skillet, lower heat was necessary. I’m not sure the potatoes would cook all the way through at only 375 degrees.
Ingredients
Serves: 2
1 Tube Crescent Rolls (get the biggest one you can find)
Unsalted Butter
4 Medium Sized Potatoes, Shredded
1/2 Medium Sized Red Onion, Diced
2 Tablespoons Pure Olive Oil
4 Ounces Yellow Cheddar Cheese, Shredded
2 Large Eggs
Regular Table Salt
Ground Black Pepper
1/4 Cup Scallions, Chopped
Step-by-Step Instructions
The reason I said to pick up the largest tube of crescent rolls you could find is because if you get the thinner tube, the dough may not reach across your skillets. I bought the smaller one and was surprised at how tiny the roll dough was. My intention was to initially prepare 3 skillets, but once I found myself running out of dough, I had to limit things to only two. I think if I had picked up the fatter tube (you know, the big dinner ones), I could have easy made what I wanted.
Pre-Heat Oven
Since this is a fast moving recipe, go ahead and pre-heat your oven to 375 now.
Butter Skillets
The last thing you want is for your crescent roll dough to stick to the cast iron. To avoid this, you’ll need to coat the inside of your two pans with butter. Be sure to coat nicely and evenly.
Arrange Dough & Bake
You’ll most likely use 4 rolls worth of dough for each skillet. Go ahead and arrange two rectangles of dough in each and bake for 5 minutes. All you want to do here is to form a very thin crust on the dough, so keep your eye on the baking. Here’s a photo of mine after the 5 minutes had passed.
Under the heat, the dough puffs up a bit. Now, if I had used the large dinner rolls, the dough would be overflowing from the pan, which would be pretty awesome. Lesson learned.
Cook Potatoes & Onion
On your stovetop in a large skillet, place the 2 tablespoons of pure olive oil over medium heat. When the pan is warm, dump in your shredded potatoes and chopped red onions. Cook between 5-10 minutes until the ingredients soften.
Arrange Ingredients in Small Skillets
Dividing between the two smaller skillets, arrange the softened potato and onion mixture on top of the crescent rolls. Be sure to keep the center of the potatoes lower then the edges – sort of like a bowl.
On top of that, sprinkle the cheddar cheese, again, evenly between the two skillets. In the center of each skillet, place an egg. See how the egg sits nicely in the center? That’s why I suggested you create sort of a bowl from the ingredients. This way, the eggs don’t roll to the edges, which makes for a very annoying breakfast preparation.
Bake Ingredients
Once everything is set up and looking good, place the two skillets in the oven and bake for about 15-20 minutes. Again, you’ll need to keep your eye on two things during this time. First, you don’t want the corners of the crescent rolls to burn and second, you want the egg to set. I cooked mine for about 15 minutes and it was fine. The eggs did take a while to set at this lower temperature though.
Top with Scallions
When the skillets are cooked to perfection, take them out of the oven and sprinkle the 1/4 cup of chopped scallions on top of the other ingredients. Not only does this make the stacks look better, it makes them taste better.
The Final Product
Here are some photos of the final product.
As you can see in the next photo, there are some layers to this dish. I have to tell you, the crescent rolls add a whole bunch of flavor.
This is what happened to the skillet after a few seconds of me taking pictures. I have a little issue with eating the set.
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