YUM! My sweet potato, ham, egg and cheese mini skillet! Sweet and savory is oh so good!
My husbands extra large mini skillet with plain mashed potatoes, ham, scrambled eggs and cheese!
If you have leftover mashed potatoes or sweet potatoes, this is a great meal for you! Its a fast, no-fuss breakfast, or in our case dinner! We had turkey AND ham for Thanksgiving yesterday (meaning double the meaty leftovers) so I used ham in these mini skillets along with the leftover potatoes. Boy oh boy are the sweet potatoes fabulous with the ham, cheese and egg! My husband was not as adventurous and had plain mashed potatoes in his skillet, but still was equally as delicious not to mention filling!
We happened to have individual sized cast iron skillets, but you can definitely use one large one for your whole family. I purposely chose to do ours separately because I wanted a soft-centered, sunny side up egg and my husband wanted scrambled. Everything worked out well for our dinner and we made a little dent in our leftovers without getting bored of the same thing again and again. Below is the recipe for 1 mini skillet so double or triple where necessary.
Breakfast or Dinner Mini Skillets
1 tablespoon butter per person
2 tablespoons finely diced onion
1/2 cup prepared mashed potatoes or mashed sweet potatoes per person
1/4 cup cooked ham per person
1/4 cup cheddar cheese, grated
Preheat oven to 350 degrees. In small skillet, melt butter and cook onions for 2 minutes. Add in your choice of potatoes and flatten to create a thin layer. Cook 3-5 minutes or until potatoes have browned to your liking. Top with ham and eggs (whisk eggs for scrambled!) Sprinkle salt and pepper on eggs. Bake until eggs are done to your liking. (Mine took about 8 minutes and my husbands took close to 20). Turn oven off, top with cheese and keep mini skillets in oven until cheese has melted. Serve with left over rolls and butter or toast.