Cast Iron Skillet Potato Crust ‘Pizza’
Author: 
Cuisine: Paleo, Gluten Free, Dairy Free
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?
Recipe by Nourish To Fuel at http://nourishtofuel.com/cast-iron-skillet-potato-crust-pizza/