#BREAKFAST
Kenny’s Farmer Skillet
Ingredients
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)
½ lb kielbasa, link cut in half and then sliced ¼-inch ( we currently use Turkey)
6 eggs
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)
½ lb kielbasa, link cut in half and then sliced ¼-inch ( we currently use Turkey)
6 eggs
Directions
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 ¼ 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.
www.food.com
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 ¼ 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.
www.food.com
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