Skillet Breakfast

121715-Recipe

It’s a go. We are now officially in holiday season. Thanksgiving is behind us, and Christmas will be here soon. Speaking of Thanksgiving, it was really a Thanksgiving the area needed to kick off this season on a high note not seen in the past few years. With a well-timed snowstorm that dumped a foot and more in places, plus the phenomenal snowmaking job the area’s mountains have produced, the local ski slopes looked to open more terrain than expected bringing parking lots full of happy faces.

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“There are so many parties during the holidays that one thing that’s as inevitable as the coming of the New Year is leftovers.”

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Of course, with this being the holiday season, skiing is not the only thing people are looking forward to. It is also the season for parties and the biggest meals of the year. Everyone always thinks of Thanksgiving and Christmas as being the two absolute biggest dinners, but let’s face it; there are so many parties during the holidays that one thing that’s as inevitable as the coming of the New Year is leftovers.

I actually have a few siblings that like leftover turkey sandwiches more than the actual meal. I do have to admit, a leftover turkey sandwich with stuffing and cranberry sauce is something to look forward to, but there are also other things that can be made and I’m not just talking turkey, or about turkey.

What’s the most important meal of the day? Right, breakfast. One easy meal to get you going in the morning is a skillet meal. Use whatever meat you have leftover, add the leftover roasted potatoes or make your own home fries, throw in the some onions, bell peppers and the leftover broccoli or asparagus, toss a few eggs on top and bake in the oven.

One pan dirtied and many stomachs ready for work; or for a day on the slopes. Of course, you can add anything you want, such as bacon or sausage, just as always, use this as an idea and don’t be afraid to build on it with whatever you have. Oh, and by the way, yes, you are also allowed to go vegetarian on this, although I don’t know why you’d want to. Just kidding; enjoy.

 

Skillet Breakfast – Serves about 8

1½ lbs. leftover roasted potatoes

1 lb. diced or shredded leftover meat (turkey, ham, prime rib or whatever you have)

1 smallish onion, sliced

1 bell pepper, sliced (I like red)

1-2 cloves garlic, diced

Leftover veggies on hand (broccoli, asparagus, zucchini, etc.)

8 eggs

2 T butter

 

If you don’t have leftover potatoes, dice 4 to 6 red potatoes into small to medium chunks. Season them with salt and pepper and roast them in half the butter at 350 degrees Fahrenheit for about 20 to 25 minutes tossing every once in a while until golden all around.

Remove the skillet from the oven and add the rest of the butter, onion and pepper. Cook either in the oven tossing every once in a while or I will usually just sauté this on the stovetop until the onions and peppers are soft. Add the leftover meat and other veggies, tossing once in a while and let heat up so all the ingredients are warm.

Crack 8 eggs into a separate bowl to avoid shell pieces and make 8 indents using the back of a spoon in the top of the hash. Add one egg to each place, return the skillet to the oven, and bake 10 to 15 minutes until the eggs are done and everything is hot throughout.

 

Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Smitty’s column, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at [email protected] or (530) 412-3598.