Skillet Breakfast

Skillet breakfasts have become popular restaurant fare of late. A hot skillet breakfast is a wonderful way to start the day in cold and wintry weather. Also, the hot skillet keeps the food warm even in an extended leisurely or al fresco dining. The recipe here is for a single meal but preparing multiple servings is easy. Fajita pans work just as well and have the bonus of their own wooden hot pads.
Preparation Time: 30 minutes Life experience recipe:
Serves   1 person

  • 1 Medium Idaho russett potato
  • 1/2 yellow onion, diced
  • 1 stalk celery, thin sliced on diagonal
  • 1 strip bacon, fried crisp, crumbled
  • 1 egg
  • 1/4 cup your favorite salsa
  • 1/2 cup diced green pepper
  • 1/2 cup frozen mixed vegetables
  • 1 slice sandwich ham, cut in thin strips
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded cheese, such as Mexican four-cheese blend

  1. Preheat oven to 250 degrees and place 6-inch cast-iron frying pan in oven to heat.
  2. Scrub potato, microwave 5 minutes or until, just softening. Cut in chunks.
  3. Fry bacon to crisp in separate frying pan. Remove bacon. Drain all but 2 tablespoons of bacon fat from the frying pan.
  4. Add diced onions, celery, green pepper and patatoes to hot frying pan with the 2 tablespoons bacon fat. Toss lightly to coat vegetables with fat.
  5. Stir and fry until potatoes are beginning to brown. Add frozen mixed vegetables and mushrooms. Cook and stir until potatoe are nicely browned and vegetables are soft. Add crumbled bacon and sliced ham. Reduce heat to keep warm.
  6. Melt butter in non-stick pan and cook egg to over-medium.
  7. Remove hot frying pan from oven. Careful! Like I said, its hot. Fill with the fried potato mixture. Place fried egg on top. Cover with the shredded cheese and garnish with the salsa. Enjoy!  
    Click to enlarge - Double or triple the recipe and use a larger suitable frying pan and make a family-style skillet breakfast for the whole gang.

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Latest revision done September 2014
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