Black Skillet Beef With Greens and Red Potatoes

1 lb top round beef
1 Tbsp paprika
11/2 tsp oregano
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red-skinned potatoes, halved
3 C onion, finely chopped
2 C beef broth
2 cloves large garlic, minced
2 large carrots, peeled, cut into very thin, 21/2-inch strips
2 bunch (1/2 lb) mustard greens, kale, or turnip greens, stems removed, coarsely torn as needed nonstick cooking spray

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.

Easy Skillet Breakfast

2 pounds red potatoes, cooked, cooled and sliced (with skin on)
1/2 pound bacon, cooked and crumbled
2 teaspoons parsley flakes
1/2 cup onion, chopped
16 eggs
1/4 cup water
2 teaspoons Worcestershire sauce
1/2 cup cheddar cheese, shredded
olive oil

Put olive oil in a large skillet, brown the onions and potatoes. Potatoes should lay flat in several
layers. Cover with bacon, parsley, and onion. In medium bowl, whisk eggs, water, and
Worcestershire sauce. Sprinkle in Cheddar cheese. Pour over potatoes. Cook over low-medium
heat, with lid on, 5 to 10 minute. Check at 5 minutes intervals. When eggs are set, remove from
heat; cut into wedges. Serve hot. 6 – 8 servings.