Thursday, February 24, 2011

Breakfast for Supper: Western Skillet

This is my take on Smitty's western skillet. It's a great way to get rid of a few potatoes that are just a little past their prime. This "recipe" serves 2 people!

You'll need:
3 tbsp canola or olive oil
2-4 potatoes, diced with skin on
1/2 a pepper, diced
1 tomato, diced
1/2 a small onion, diced
3 tbsp real bacon bits
5-6 eggs
1/3 cup cheddar cheese, grated
a splash of milk

1 tbsp basil
1 tbsp chili powder
salt & pepper
salsa & sour cream

First, heat 2 tbsp of oil on medium in a large pan. When hot, add diced potatoes and continue to stir until browned. Sprinkle with chili powder. (This will take about 20 minutes & you may need to increase the heat to make them crispy.)

Then heat the remaining tbsp of oil in another pan on medium & add the onion & bacon. Simmer for 3 minutes. Add the pepper & tomato and fry for 5 minutes. Beat eggs and milk in a bowl and add to the pan, along with the basil. Stir the egg mixture to scramble. Salt & pepper to taste.

Once the potatoes are browned scoop onto plates. Add half of egg mixture on top of the potatoes. Top with cheese, salsa and sour cream.

Enjoy, enjoy & enjoy some more.

xo Janelle

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