Tuesday, August 20, 2013

Country Skillet Breakfast

A country skillet breakfast meal, often called Farmer's Breakfast, made with fried potatoes, onions and peppers, eggs, sausage, ham or bacon, and cheese. Makes a great breakfast burrito filling.

Country Skillet Breakfast

This is a great breakfast meal, but honestly, it's just as good for brunch, lunch or even breakfast for dinner, and makes a great filling for breakfast burritos, a popular addition to the once a month cooking forum I used to frequent back in the day.

I'd make a batch of breakfast burritos and wrap them up to keep in the fridge for those busy mornings, making them a great make ahead meal for those hurried school mornings, especially for teenagers who might be more prone to stopping at the corner store for sugar laden sweets on the way to school instead.

The burritos are convenient because they can also be frozen, though some potatoes can be iffy for the freezer, because they will suffer a change in texture and become mealy and grainy. I recommend using red potatoes if you plan to freeze these as burritos, which seems to work a little better. If you want to make a big batch for the freezer, you may prefer to omit the potatoes and simply double the other ingredients.

Of course, this dish stands on its own too. You'll start with basic skillet fried potatoes with onions, and add in some smoked ham, or cooked breakfast sausage or bacon, plus eggs that you'll scramble in, and of course, cheese - all ingredients that make for a hearty country breakfast.

Customize it to your liking by adding in sauteed sweet or hot peppers, mushrooms, changing the meat, whatever you like, and yes, of course you can even make it a little healthier with a few minor changes. I was told by a reader over on the Facebook page that a dish like this is called "Honkey Eggs" in Pennsylvania and it's even available at the finer restaurants there. That's a new one on me and I'd love to hear why it's called that and where the name came from!

Add some fresh, seasonal fruit on the side and it's really a meal in one, although a side of buttered toast, or hot, homemade biscuits would be nice, especially if you add in some country gravy. I like a little dab of salsa with mine.

Here's how to make it.

In a large skillet, cook onion and peppers in butter till tender. I left out the bell peppers this time because, well, when I decided to make this, I was out.

Add peeled and cubed potatoes and season to taste with the salt and pepper; stir, cover and cook over medium heat for 10 minutes, without stirring.

Meanwhile, beat together the eggs, milk, Cajun seasoning and ham, or you may also use cooked sausage or bacon. I had some ham chunks in the freezer, so that's what I used today. Pour the mixture over the potatoes and cook over low heat, without stirring, until eggs begin to set on the bottom.

Lightly stir and turn eggs to shift uncooked eggs to the bottom and cook gently until eggs are cooked through, but still a little shiny and wet. You don't want to overcook them dry.

Taste, adjust seasonings as needed, and stir in half of the cheese, transfer to plates or serving platter, and top with remaining cheese. Serve immediately.

For more of my favorite breakfast and brunch recipes, visit my page on Pinterest!

Posted by on August 20, 2013
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