Black-Eyed Peas and Dill Potato Skillet (2024)

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07.2.12

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I'm not sure why but every time I go out for breakfast, which really isn't that often, I always drool over the breakfast skillet. There is something so delicious about potatoes, eggs, and veggies thrown all together and cooked. It's comfort all in one dish.

Yet when I order one (that is, if I can find one without meat), I'm always left slightly disappointed at the general over saltiness,abundanceof grease, and lack of flavor.

I've had these potatoes sitting around for a week and every time I went to make something with the potatoes, I would always change my mind. In a season where tomatoes and zucchini are abundant, potatoes always seem to be pushed by the wayside. So, I set off to make a meal that showcased the potatoes (and settled my hunger for a giant breakfast skillet.)

As long as you watch your ingredients, this meal is easily gluten-free plus you can make this meal for yourself or for your entire family by using multiple cast iron skillets or one large one. I think this would also be an amazing breakfast for camping and once temps cool back down, I will be trying it!

Ingredients

Scale

1 1/2 (roughly 3/4 lb) cups small red potatoes
1/3 cup dried black eyed peas
1 tablespoon olive oil
2 shallots, diced
1 tablespoon fresh rosemary
2 tablespoons fresh dill
1/4 teaspoon salt
2 eggs

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Instructions

Bring water, enough for peas and potatoes together, to a boil in a medium pot. Add 1/3 black-eyed peas and cook until almost tender, 15-18 minutes. Chunk potatoes and add to peas, cook for another 5-6 minutes or until potatoes and peas are both tender. Remove and drain.
In two 5" cast iron skillets* or one 10" skillet, heat olive oil over medium heat. Add in shallots and cooking until translucen, 3-5 minutes. Stir in potatoes, peas, 1 tablespoon rosemary, 2 tablespoons dill, and 1/4 teaspoon salt. Continue to cook until potatoes start to slightly brown.
Create a well in the center and add egg(s). Cover and let cook until egg is desired doneness (cook longer if you do not care for runny yolks.) Remove from heat and serve with an extra sprinkle of dill.

Notes

*If doing one skillet, divide all ingredients in half and add to each pan.

17 comments on “Black-Eyed Peas and Dill Potato Skillet”

This looks so, so, delicious! Yum!
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last friday, i made a shopping list before setting off to the farmers market. potatoes were one of the things on my list. when i got to the market, i realized i forgot my list. i tried my best to remember what i wanted and when i got home checked with my list. what did i forget? the potatoes! they do get thrown by the wayside. i have an overabundance of zucchini! love this dish... heavy, comforting, and delicious!
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Sooooooo purty. I want 16 servings.
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That looks amazing and I'm totally going to make this! Thanks for sharing!
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Fantastic idea! Eggs, potatoes, and dill are definitely a match made in heaven. Everything in that skillet looks so fresh and tasty. 🙂
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This has always been my favorite, and go-to breakfast option when eating breakfast out. But yes, the heavy, greasy, meat-laden skillets must be a thing of the past. I do love making them at home too, with anything leftover in the fridge. My current love was a Three Bean Chili that I scooped the solids out to simmer before dropping an egg in the middle. I may have to try this one though, as there is nothing better than spuds for breakfast.
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Looks great! If you have a ton of dried dill instead, how much should you use? Thanks!
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See Also
Sheet Pan Shrimp Boil - melissassouthernstylekitchen.com
1. I would say a teaspoon or two!
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This looks so good, Erin. I love potatoes at breakfast. And eating a greasy breakfast is always fun until 3 bites in. Then regret sets in. So thanks for a healthy version.
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I just made this and it was AMAZING. Only think I did different was add some diced jalapenos. So. Good.
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1. Yes! I'm so glad you liked it and I love the addition of the peppers- I think I am going to try that next time!
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I love a good hash. Love the addition of dill and black-eyed peas. Yum.
This post also makes me think that I need a cute mini cast iron skillet!
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This looks like a lovely Sunday breakfast - yum!
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[...] BLACK-EYED PEAS SKILLET [...]
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[...] I waited until I could get everything from the CSA and since I’m always looking for more zucchini recipes, I decided to replace the artichokes with thickly sliced zucchini and I used fresh tomatoes instead of the canned. Everything worked out perfectly for my 8″ cast iron skillet (can you tell I’m excited about my antique store find? Two cast iron skillet dishes in one week!) [...]
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This was great! Substituted the black eyed peas for some of the buffalo crumble and it was a great combo. The dill and rosemary were great together. Thanks for an amazing recipe!
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Had a bumper crop of self-seeded dill that I had to pull to prep the garden to plant-thanks for a recipe to help use it in large quantities! Delish!
★★★★
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