Wednesday, September 19, 2012

Good Morning Breakfast Skillet

This started out as “I need to clean out the fridge and it’s time for breakfast, so let’s see what we’ve got!” But it turned out delicious so I figured out the amounts so that I could post the recipe here. Because it’s a hodge-podge kind of dish, you can follow the recipe exactly or you can choose to substitute items for what you have on hand. This dish works great in a cast iron skillet, but if you don’t have one, don’t be deterred. Just use a regular skillet and keep it hot.

Good Morning Breakfast Skillet
2-3 tbsp ghee
4-5 small red potatoes, chopped small
1 small-medium onion, sliced into half-moons
½ bell pepper, sliced into thin strips
4-5 mushrooms, sliced thin
½ cup link sausage, sliced and cooked*
2-3 eggs
Salt, pepper, and paprika, to taste
Heat two-thirds of the ghee in a skillet over medium heat. Add potatoes and salt. Cook until potatoes are about half-cooked (the outside is starting to get soft, but the middle isn't quite tender yet) and add onions, bell peppers, and mushrooms. Add salt, pepper, and paprika to taste. When vegetables are almost desired doneness and potatoes are cooked through, add sausage and cook just enough to re-warm. Cook eggs in desired manner (I prefer over-medium seasoned with salt, pepper, and paprika for this dish because there are tons of ingredients to sop up the yolk!) and place over vegetable mixture. Serve.

*Pretty much any sausage, ground or sliced, will work in this dish. I used sliced Gaspar's linguiça, but you could use Portuguese or Mexican chorizo, regular breakfast sausage, etc. What you use for your sausage of choice can really change up the dish!