It’s Saturday morning. We’ve all slept in a little extra, coffee is brewing, and we’re all still in our pajamas with little to no agenda for the next several hours. Without a doubt, this is one of my favorite times of the week. Time for Dad to work some creative genius for breakfast!
If you’re like me, during the busy week your breakfast typically ends up looking like one of the following:
B. A toasted carb
D. A red bull and pack of smokes (for those of you who work construction).
Saturday mornings present the unique opportunity to scrounge up some key ingredients you may have sitting around the house, and make an event out of what is normally quite ordinary. A breakfast skillet is a hearty way to start a weekend morning, and they can be made with just about anything you’ve got left in your fridge or cupboards. Not a chef by nature? That’s ok, lets start with some basics:
- Do you have eggs?
- Do you have potatoes or hash browns?
- Do you have some form of onion?
- Do you have cheese?
- Do you have meat?
- Do you have salt and/or pepper?
If you answered yes to at least 3 of these questions, you can probably make a skillet…although an onion, salt, and cheese skillet might not impress the wife and kids quite as much as it would you, most other combos are a win. Here’s an example I whipped up this last weekend, and if I do say so myself, this actually turned out to be the best breakfast skillet I’ve made so far. Don’t give up if your first attempt produces mediocrity, “practice makes perfect,” or at the very least, practice makes more food. ; )
Mike’s Saturday Morning Skillet
(Disclaimer: Mike doesn’t really measure anything when he cooks, so this can turn out really amazing, or really …“memorable.” Mike recommends tasting as you go, especially before adding more salt. Taste the potatoes towards the end to see if you need more flavor or not).
Ingredients: (change any of these to your liking).
- A few potatoes – chopped
- Half a white onion – chopped
- A few green onions – chopped
- A tomato – chopped – remove the seeds or else the skillet will turn to mush
- Some spinach – you guessed it, chopped
- Mushrooms – sliced, or chopped if you’re already on a roll
- Cheddar cheese
- Onion Powder
- Onion Salt
- A few slices of Bacon
- Chop your onions, tomato, spinach and mushrooms first. Set aside.
- Chop your potatoes into half inch cubes, and boil for 10-15 minutes, or until soft (not mushy).
- Cook your bacon in a separate pan, remove from heat and chop once it’s cooked
- Drain potatoes and set aside until bacon is also cooked
Work The Magic:
- Add about a TB of butter, and a TB of oil to a large skillet or saute pan.
- Add potatoes, white and green onions, and mushrooms to the skillet.
- Season with salt, pepper, onion powder, and onion salt. (To personal taste).
- Once mushrooms have softened add spinach, tomato, and bacon. Cook for about 1-2 minutes.
- Cook fried eggs in a separate pan (I prefer over-easy). Season with salt and pepper.
- Add cheddar cheese to the skillet.
- Taste a potato to see if the skillet has enough flavor. If not, add salt and pepper to taste.
- Serve skillet onto a plate, and top with the over-easy fried egg(s).
- If you’re feeling really ambitious, top the whole arrangement with some hollandaise sauce (look for the “Easy Hollandaise Sauce” recipe coming soon).
That’s all there is to it. The whole process takes about 30-35 minutes, but the result is worth it. I should point out that these ingredients are just a starting point for the creative process. Other ideas to try: Parmesan cheese, Feta, sausage, broccoli, hash browns, peppers, or anything else you can find in your fridge. Just about anything goes with salt, pepper, and eggs, so be creative, experiment, and have fun!
Do you have fresh ideas to put in a skillet? We’d love to hear them!
Download the .pdf version of this “method” HERE.