The classic American breakfast skillet can be found in nearly any greasy spoon/diner restaurant in the country. Just like the American eggs breakfast itself, there are nearly infinite variations on the theme, but typically it is a bed of potatoes with other stuff and eggs on top. In a restaurant, the eggs are any style. My personal preference is over-easy because I really like the way warm runny egg yolks mix with potatoes.
This is my version of the classic, but really any ingredients that sound good can go in this. I use a mix of small red, yellow and purple potatoes but any potato will do. Remember that sturdier potatoes hold up better to frying. It is traditionally served in a small cast iron skillet, but as my kitchen does not contain skillets that size and style I just use a shallow bowl.
- 1 tsp butter or olive oil
- 4 small potatoes, diced
- 1 small shallot, diced
- 1 clove garlic, minced
- 1/4 tsp ground thyme
- salt and pepper (to taste)
- sprinkle of grated cheese
- 2-3slices bacon, chopped
- 1-2 eggs, any style
Heat the butter or olive oil in a skillet over medium high heat. When ready, sauté potatoes, shallot, garlic, salt, pepper and thyme. When potatoes are warmed and starting to crisp, reduce heat and allow to cook for 20-30 minutes. Be careful not to burn the outsides while waiting for the potatoes to cook through. I've found that microwaving the potatoes ahead of time can greatly reduce the cooking time but I haven't done it enough times to give specific timing advice.
Put the potatoes in the bowl in a single layer. Put the bacon on top of that, then the cheese and finally the eggs. Serve immediately!
Other excellent ingredients are anything you might put into an omelette. Ham, sausage, mushrooms, peppers, etc.
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