Wednesday, July 4, 2012

Kitchen Sink Skillet

I love a good breakfast skillet -- crispy potatoes, assorted meats, melted cheese, a runny egg, toast...MMMMmmmm.  My husband, Steve, could eat this breakfast every morning and whenever we take a trip to the grocery store, we always stock up on supplies.  However, when making this skillet, I tend to use leftovers from dinner the night before -- that’s why I lovingly call this The Kitchen Sink Skillet.  I’ll throw anything in this thing!  I’ve even been known to chop up leftover french fries and throw them in instead of fresh potatoes {{they are delicious and really make this breakfast about a thousand times faster to prepare!}}
For todays’ recipe, I used bacon, leftover steak, potatoes, cheddar cheese and an egg, cooking the potatoes in bacon fat really takes this to the next level.  Feel free to tweak this in any way -- I’ve had major success with leftover pork and sweet potatoes!
Kitchen Sink Skillet (makes 2 skillets, or 1 large husband sized skillet)
1 large russet potato, scrubbed and cubed into small pieces
3 strips bacon, sliced into small pieces
3 to 4 oz leftover steak, cubed
1 to 2 eggs 
1/4 c. sharp cheddar cheese
handful of parsley, chopped, for garnish
hot sauce for serving
  1. Heat a large skillet over medium-high heat.  Add bacon and cook until fat renders and  bacon pieces are crispy.  Remove bacon from pan.  
  2. Add potatoes to bacon fat and fry until potatoes are browned.  Decrease heat to medium and add bacon and steak to pan.  Cook until all meats are warmed.  
  3. Sprinkle cheese over skillet, cover and remove from heat.
  4. Heat a small pan over medium high heat and spray with cooking spray.  Cook egg over light or to your liking.  Place egg on top of reserved potato and meat skillet and sprinkle with parsley.  Serve with hot sauce and toast.

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