The Breakfast Skillet
My husband is one good cook! Here is a post he wrote up of a recipe he likes to make that utilizes the potatoes that we grow here on the farm! So here in Dave’s words…..
One of the beauties of cooking in a cast Iron pan is just how versatile they are. You can fry in them, cook eggs, bacon, steak, potatoes, veggies, the list goes on and on. You can cook stove top, fireside, even in the oven. They are super versatile and with proper care they get better with age.
This recipe is one I’ve cooked several times for our family and changed it up a little each time. You start off bringing your cast iron fry pan to a medium temperature on the stove top. You can chop up your bacon and veggies beforehand so everything is prepped and ready. Hint: if you wait until your pan is hot to start chopping, something is bound to get burnt.
Okay, after the pan is hot, you put in your bacon, chopped up small. I just take the whole package and start cutting off the end in half inch increments until I’ve got enough. I used roughly half a pack.
Fry it up until done. I wanted my bacon almost crispy. Pull it out and set it aside. Then take the potatoes and onions, if so desired, and fry them in the bacon grease. I season with McCormick All purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic blend.
Once the potatoes are soft and starting to brown, I turn the oven to 300-350 degrees. (You can preheat sooner if you choose.) Turn off the stove top. Sprinkle the bacon on top of the potatoes, then cover it all with cheese!
Next take the whole pan and put it in the oven for a few minutes until the cheese is melted. If you like your cheese just starting to brown, you can put it under the broiler instead, but only briefly.
Pull out once the cheese is how you like it and let cool for about 5 minutes. so the cheese finishes melting and cooking. Serve with eggs, steak, toast or whatever other breakfast foods you enjoy with potatoes. This dish is good enough it can be a meal all on its own!
Guest post by Dave Riggs