When you have a day that starts with a beautiful skillet breakfast, things are about to be grand.
And I’m not talking about restaurant skillets here people. This is the real deal. Like can’t-shove-it-in-my-face-fast-enough deal.
I’m partial to the unlikely gummy creations; gummy false teeth, gummy sunny side up eggs, gummy turtles. I’m also a fan of the long, skinny hard candy that you eat like a lollipop (pictured: in yellow). It’s about the size of a sharpie marker and if you work on it long enough you can fashion it into a sharp shank to stab unwitting friends. At least that’s what we did with them when I was little. Or maybe I did that to Dustin on the ride home. Whatever.
Hilo is a great town filled with the greenest parks, quirky old buildings, and on a sunny day, it’s a stunner of a coastline. We often sigh and dream of living among the giant ferns and dripping moss. A day trip will do for now.
Want to start your day off right?
Breakfast Skillet with Spinach and Avocado
1 TBL olive oil
4 small red potatoes, diced
1/2 cup smoked pork meat, cut into bite sized pieces (a couple strips of bacon will do, too)
2 cloves garlic, chopped
2 large handfuls of spinach
eggs (we used 3, but use how many you need)
salt & pepper
In a large cast iron skillet, heat the oil over medium high. Add the chopped potatoes, cover and cook for 10-15 minutes or until soft, stirring occasionally. Turn down the heat to medium low and add the garlic, spinach, meat, and some salt and pepper, stirring a bit. If your meat is uncooked, you’ll need to add it earlier to the potatoes to make sure it gets cooked through.
Crack the eggs into the skillet and cover, 5-8 minutes, depending on how well you’d like your eggs cooked. Check them often, but don’t touch them.
To serve, scoop some skillet goodness onto a plate and top with avocado. Add more salt & pepper if desired. Enjoy!