Mediterranean “Hercules” Skillet

Heat 1 tablespoon oil in a large cast iron skillet to medium-high heat. Add ¾ of the onion and saute 4–5 minutes, until soft. Add garlic, oregano leaves, coriander, cumin and ½ teaspoon salt and pepper and saute 30 seconds. Add ground meat and cook until browned, about 5-6 minutes, using a spatula to break it into pieces. Taste and adjust seasonings, if necessary. Remove meat mixture from the skillet and place in a bowl; set aside.

In the same skillet, heat remaining tablespoon of oil to medium heat. Add remaining ¼ of the onion and the cubed potatoes. Season with ½ teaspoon salt and pepper. Cook for 10–12 minutes, stirring frequently and adding oil if pan is too dry, until potatoes are crispy on the outside and fork tender. Taste and adjust seasoning, if necessary. Sprinkle with a few red pepper flakes, if desired. During the last 2–3 minutes of cooking the potatoes, add meat mixture and cherry tomatoes back to the pan. Top with olives and feta cheese.

While potatoes cook, heat a medium-large nonstick skillet to medium heat. Coat pan with cooking spray. Crack 4 eggs into the pan and sprinkle with salt and pepper. Turn pan to low and cook, without flipping, for 2–3 minutes, until egg white is cooked, but yolk has not set. For the last minute of cooking eggs, place a fitted lid over the pan. Place eggs on top of skillet and garnish with chopped cilantro, mint and/or dill.

Serve with toast and/or pita and drizzle with mint pesto and/or tzatziki sauce, as desired.

Notes:
1. You can also use cooked gyro meat for this recipe. If you’d like to do so, replace the gyro meat with the ground meat and spices. Just chop the gyro meat and toss it in for the last few minutes of cooking the potatoes.
2. If you’d like to use frozen hash browns or American fries, you can replace the Yukon gold potatoes with them. Follow the same cooking process.