Kenny's Farmer Skillet Recipe #297972
My Granddad was a farmer and made this frequently for my mother during her childhood. Mom made it for me as breakfast or anytime. I've left this recipe in its most basic form. It's not that it can't be gourmet, I just believe that its grandest statement is about cooking convenience and instant belly comfort. To me, that has its own five star merits. Of course, you could add onions and peppers, different cheeses, bacon or ham, leftovers from the fridge, or fancy spice blends. I make it a priority to cook a couple of extra baked potatoes to save for making this later...and it is always good.
20 min | 5 min prep
SERVES 3 -4
- 2 medium potatoes, cooked
- 2-3 tablespoons vegetable oil (if you're feeling very naughty, bacon grease!)
- seasoning salt, to taste (I use Morton's)
- 1/2 lb kielbasa, link cut in half and then sliced 1/4-inch (we currently use Turkey)
- 6 eggs
- Note: Work with cold cooked potatoes, stored overnight in the fridge is best.
- Cube potatoes or as I do: I cut potatoes in half lengthwise, lay them flat and cut in half lengthwise again, then sliced 1/4 inch thick.
- Heat skillet to medium high, add oil, then potatoes.
- Season generously and fry potatoes until lightly browned and crisp. Don't go stirring them around constantly or you will have mush.
- Add Kielbasa and cook until meat is slightly glazed.
- Crack eggs over top and then gently stir to break up yolks and cook eggs.
- You may consider adding more seasoning to the eggs as they cook.
- Note: This recipe was written so that everything cooked in one pan without having to transfer food around. We always work with a lite Kielbasa so if you are using something fattier, you may find that you'd rather cook it first and drain the grease, then add it later.
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5 stars