Farmer's Breakfast
Servings 4
Ingredients
- 2 pounds potatoes peeled and diced
- corn oil to coat the bottom of the skillet
- 2 tablespoons seasoned salt - more or less or to taste
- 1 large onion roughly chopped about 3/4" square
- 1 green pepper roughly chopped about 3/4" square
- 1 8-ounce can mushrooms drained
- 8 eggs
- pepper to taste
- 1 8-ounce package shredded extra sharp cheddar cheese
Instructions
- In large nonstick skillet with a lid, heat oil for a few minutes, then add potatoes. Sprinkle with half of seasoned salt and cook for 5 minutes.
- Stir potatoes and season other side with other half of salt. Cook 5 more minutes.
- Test potatoes. When they are firm but edible, add onion, green pepper, and mushrooms. Increase heat to medium-high and stir to distribute. Leave potatoes until they begin to take on some color, then turn, repeating until potato cubes have light browning on all sides and are nearly at desired texture for eating.
- Scramble eggs and season with pepper. In a separate pan, scramble eggs to runny, half-finished consistency, then distribute over top of potatoes.
- Top potatoes and eggs with cheese mixture. Reduce heat to low, put lid on skillet, and leave covered about 5 more minutes, until cheese is melted.
Notes
While this recipe easily feeds a crowd, it also makes great leftovers for the week. If planning to reheat later, it's advised to cook only as many eggs as are needed. Reheat the potato and vegetable mixture and scramble new eggs fresh when ready to eat.
To scale up, add 2 eggs and another large potato per diner. You can easily feed 6-7 people without overcrowding the skillet.