Poorman's Breakfast Skillet

Rose Daly

By
@shapeweaver

When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Buttermilk Biscuits and Pepper Gravy.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you.I had this recipe posted on another site,but I wanted to share it here. Submitted on May 24th,2011.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
25 Min

Ingredients

1 1/2 c
peeled,washed,and thinly sliced russet potatoes
1/8 c
all-vegetable shortening
1/8 c
thinly sliced sweet onion
1 1/2 oz
diced spam or diced bolonga (can use more meat if desired )
3
eggs,well-beaten
1/2 tsp
salt,or to taste ( may not need any with the spam
1/2 tsp
ground black pepper,or to taste

Step-By-Step

1Melt shortening in a 8 inch cast iron skillet over medium heat.
2When shortening is hot,but not smoking add potatoes and onions,sprinkle with desired amount of salt and pepper.
3Cover with lid,and cook until potatoes are slightly softened(about 10 minutes ).
4Remove lid, add meat then turn mixture over and replace lid and cook until potatoes are almost browned.
5Push potatoes to one side,add eggs and scramble eggs until desired doneness is almost reached.
6Just before eggs are fully cooked,push potatoes into eggs and finish cooking eggs until done.
And Enjoy :)

About this Recipe

Course/Dish: Eggs, Potatoes, Meat Breakfast