Uncle Dibbz Breakfast Skillet




    • 6 cups of cubed fresh potato

    • 1 cup of white onion, chopped

    • 1/2 cup of green bell peppers, chopped
    • 1/2 cup of red bell peppers, chopped
    • Uncle Dibbz Straight Drop Rub, to taste
    • 4 large eggs

    • 1 cup of Cheddar cheese, shredded


  1. Place your cast iron skillet on the stovetop, at medium-high heat. Add butter and allow to melt and coat the skillet.

  2. Add your cubed potatoes to the pan along with the chopped white onion and peppers. Fry the veggies in the butter for 2-3 min.

  3. Season the mixture to taste with Uncle Dibbz Straight Drop Rub. Cook for another 15 min, flipping the potatoes a couple of times to ensure they end up crispy on all sides.

  4. Use a wooden spoon to create 4 round wells in the potato mixture.

  5. Crack one of your eggs into each of the wells, and place in a 400ºF oven. 

  6. For firm whites with a runny yolk, you'll need around 8-9 min. Add a 1-2 min more for medium, and 3-4 min more if you prefer your egg yolks hard.

  7. Around 2 min before the eggs are cooked to your liking, sprinkle the shredded cheese over the top, and top with fresh chopped parsley. 

  8. Divide into portions and enjoy!

*Dibbz Tip: Cook bacon or sausage prior to adding veggies into the skillet. Remove once cooked then add back to skillet with the eggs* 

1 comment

  • The picture looks like it has bacon. The recipe does not mention bacon…..

    Celeste David

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