Skillet Breakast Potatoes with Goat Cheese and Carmelized Onions

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THE RECIPE

Skillet Breakast Potatoes with Goat Cheese and Carmelized Onions

INGREDIENTS

• 1 pound mixed baby potatoes, washed and cut into quarters

• 1 red onion, sliced into wedges

• 1/2 cup goat cheese

• 2 tablespoons extra virgin olive oil, plus more for drizzling

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

INSTRUCTIONS

1. Prepare the Potatoes: In a large cast iron skillet, heat the olive oil over medium heat.

2. Carefully place the potatoes into the skillet and move them around, coating each piece in oil. Allow the potatoes to sit for a while. Don't move them around the pan too much. Let the heat from the skillet brown the potatoes on each surface. Stir every 5 minutes or so.

3. After the potatoes have all turned a deep golden colour, add the paprika, garlic powder, and onion powder and then toss to coat. Set the potatoes aside.

4. Caramelize the Onions: Turn the heat up to medium high heat and drizzle some olive oil. Add the red onion wedges to the skillet and stir to coat. Cook the onions, stirring often, until hot and sizzling, about 3 minutes. Add salt (to help draw moisture out of the onions), and toss to combine.

5. Cover, reduce heat to medium, and cook until onions have collapsed to half their height and a pool of liquid has collected in bottom of skillet, about 10 minutes.

6. Fold onions with a spatula, scraping bottom of pan to ensure they don’t stick or scorch. Cook, stirring every 5 to 6 minutes and reducing heat as necessary to maintain a gentle simmer, until liquid has evaporated, about 35 minutes.

7. When pan looks dry, increase heat to medium, and scrape bottom and sides of pan with a rubber spatula, shaping mound of onions into an even patty pulled away from edges of pan. This careful shaping will help the onions cook evenly and prevent scorched bits around the edges.

8. If onions start to stick to bottom of pan, or if fond on bottom of pan darkens more quickly than the onions, add a splash of water, and stir and scrape to loosen any browned bits. Stir onions well until they are uniform in color, and reshape into a patty.

9. Continue cooking, stirring, splashing in additional water, and reshaping into a patty as needed, until onions are the color of bourbon, 35 to 45 minutes. Remove onions from pan, and use as desired.

10. Broil: Meanwhile, turn the broiler on high in the oven. Add the potatoes, red onions, and goat cheese to the skillet and broil, checking every few minutes so they won't burn. Broil until the goat cheese turns a deep golden brown and onions are tender.

11. Serve with parsley, green onion, whatever you desire! Enjoy!