Cast Iron Skillet Potato Crust ‘Pizza’

Baby Heirloom TomatoesIt was Sunday morning, everyone was hungry. As our 10 year old would say she was starting to feel hangry (hungry + angry). I needed to go to the grocery store, so there weren’t many food options available. I had eggs, a sweet roasting pepper, leftover browned hamburger, and three yukon gold potatoes from our CSA box left over. I threw them together in a skillet with some ghee and ended up creating this sauceless and no cheese ‘pizza’ with sliced potatoes as the crust. The I had no food options creation was a hit. Everyone had a clean plate afterwords, some had seconds, and I had a new recipe for Cast Iron Skillet Potato Crust ‘Pizza’ just like that.

Wait. Potato crust. Aren’t potatoes, other than sweet potatoes, not Paleo? And don’t you follow a Paleo diet?

Yes, I do follow a Paleo diet. And no, in the original Paleo diet white potatoes are not considered Paleo. I follow my personal Paleo template with what works for me. Being as active as I am means I need more carbs otherwise I cannot continue to have the energy needed to pick heavy things up and put them back down. I do eat white potatoes on occasion in addition to white rice to meet my carb needs. Whole30 now allows white potatoes and there are some discussions about when white potatoes might be okay to eat or not  and why they got the no label to begin with. If you do follow a strict Paleo template it would be really easy to sub the white potato in the recipe with sweet potato. After all, the fun of this recipe is it can be made with any number of toppings just like pizza. It’s very versatile. As long as you have potatoes, white or sweet, and eggs you can throw in whatever toppings you have on hand. I’ve included additional topping suggestions at the end of the recipe to get you started.

In the photo below, the Cast Iron Skillet Potato Crust ‘Pizza’ is served with a salad of baby arugula and quartered baby heirloom tomatoes (pictured above) with an olive oil, white balsamic vinegar, dijon mustard, lemon zest, chopped fresh oregano, and salt and pepper dressing.

Cast Iron Skillet Potato Crust 'Pizza'

Cast Iron Skillet Potato Crust ‘Pizza’

Prep time: 

Cook time: 

Total time: 

Ingredients
  • 3 Medium to Large Yukon Gold Potatoes, peeled and thinly sliced
  • ½ Pound Hamburger, browned
  • 1 Yellow Bell Pepper, diced
  • 1 Orange Bell Pepper, diced
  • 6 eggs
  • 1 Tablespoon Fresh Oregano chopped or 1 Teaspoon Dried Oregano
  • 1 Tablespoon Hot Sauce
  • Salt and Pepper to taste
  • Ghee - optional
  • Spectrum Organic All Vegetable Shortening or Butter to grease skillet bottom and sides
Instructions
  1. Pre-heat oven to 375° and grease bottom and sides of 12" Cast Iron Skillet with all vegetable shortening or butter (a 9" pie dish can be used if you do not have a cast iron skillet- reduce recipe to 2 potatoes and 5 eggs if using a 9" pie dish).
  2. Layer bottom of skillet with sliced peeled potatoes, after each layer season with salt and pepper.
  3. Overlap potatoes in second layer to fill spaces from first layer.
  4. Optional: spoon 5 to 6, ½ teaspoons of ghee on top of potatoes. Use of ghee adds a creamy taste to the 'pizza' and tricked the husband into thinking this had cheese.
  5. Sprinkle hamburger and yellow and orange bell pepper on top of potatoes.
  6. Whisk eggs with oregano, hot sauce, and salt and pepper. Pour slowly on top of potato and toppings.
  7. Bake in oven for 30 to 35 minutes until egg is cooked through.
Notes
Variations

Additional topping suggestions, instead of hamburger and bell pepper try:

*Sausage and mushrooms

*Spinach, tomato, greek olives, and basil

*Hamburger and shredded carrot

*Chicken, jalapeño, and onion

*What toppings would you try?

 

Products I used when making this recipe:

And now for the disclaimer: The products above and linked to in this post are ones I used in my recipe. I did not receive any financial compensation or product for recommending any brand or product in this post. These are simply my personal recommendations and items I stock in my own kitchen. If you do purchase an item from the Amazon affiliate link located on the shop page, Nourish to Fuel receives a small compensation which helps to cover a portion of the cost for the site. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: