1105 E. King Street Lancaster , PA 17602
Root Vegetable Skillet Bake
This is most likely The Lancaster Bed & Breakfasts savory breakfast favorite. This individual skillet root vegetable hash topped with shirred eggs is not only delicious; it’s filling and healthy. If smoked chicken is not’t available, grilled chicken breasts or chicken sausage will replace the smoked chicken. The dish has Yukon gold potatoes, sweet potatoes, purple heirloom potatoes, turnips, celery, carrots, onions, parsley and smoked chicken breast. The purple potato, originally from Peru, has the lowest carbs and the highest nutrition of any potato while adding a wonderful simple flavor.
This dish is also easy to alter to suit you or your guest’s individual tastes or dietary needs. The dish is low on bad carbs as well as any complex sugars, it is high in protein while remaining low in fat. By substituting vegetable sausage for chicken you can offer the dish as vegetarian.
Ingredients:
4-5 medium Yukon gold potatoes small diced
4-5 medium Purple heirloom potatoes small diced
1 large sweet potato, peeled & small dice
2 medium turnips peeled & small diced
1 medium yellow onion small dice
4 medium carrots quartered lengthwise and small diced
4 full stalks of celery, halved lengthwise and small diced
1 small handful of parsley chopped
3 clove garlic diced to be added while sautéing
1/2 tsp. kosher salt added while sautéing
1/4 tsp. pepper added while sautéing
1/8 tsp. cumin added while sautéing
2 Tbsp EVOO (extra virgin olive oil)
1 1/2 cup Smoked Chicken Breast diced added while sautéing last 2 minutes
2 Eggs per portion added just before baking
Herbs de Provence a dash added to onto eggs before final baking
Directions:
Preheat oven 425°
Dice all vegetables approx 1/2" and should all be diced the same approx. size. NOTE: One full cup of raw diced veggies (with slight overflow) is a single 6" cast iron skillet serving.
Dice the smoked chicken breast same approx. size, 1/4 cup per serving
Take the eggs out of the fridge and carefully break into prep bowl, allow to reach room temperature before baking, two eggs per portion.
In a 12"-14" non-stick skillet
2 tablespoon EVOO (extra virgin olive oil) on med high for 6-10 minutes sauté’ all diced vegetables. Slightly browning the vegetables they should begin to soften but remain firm. Time will vary depending on number of servings being sauteed. NOTE: In a 14" skillet you can successfully saute 6 servings, careful not to overcrowd the pan, without space in the pan the veggies will steam and not brown.
While sautéing the vegetables add salt, pepper and cumin
NOTE: Add the chopped garlic 5-6 minutes into cooking and just before adding the chicken
During the last 2 minutes add the diced chicken mixing completely.
Spray 6" lodge cast iron skillets with cooking oil spray. Fill the each skillet to within 1/4 inch of top, create a slight dip in the center without exposing bottom.
Cover each skillet with salad/desert plates and stack. Holds well for 45-60 minutes.
Final Baking: When ready to finish on medium high heat each skillet until veggies begin to slightly sizzle. Gently pour the two eggs onto the hash and sprinkle with Herbs de Providence or finely diced parsley.
Bake on the center rack at 425° for 12-13 minutes until the whites are fully set. If the egg yokes are higher than the sides of the skillet they will overcook.
Serve by placing very hot skillets back on the cleaned cover plates.
Serves 8-10 skillets
Dietary Facts:
Calories: 330
Carbs: 32g
Protein: 18g
Sugars: 10g
Fats: 18g
Preparation Time:
45 minutes
Cook Time:
12-13 minutes
