|Photo courtesy of thescrumptiouspumpkin.|
A Skiers Skillet Breakfast
of Potato, Onion and Egg
When my wife and I first went to Aspen, Colorado one of our fondest memories was the hardy breakfasts served up at several locally owned cafes. It was a potato, onion bake + (various add-ons like sweet peppers, mushrooms, bacon or sausage). It was always served in a skillet with one or two eggs (fried or poached) gently placed on top and accompanied with a dark, rich mug of coffee.
This potato bake continues to be a popular option at many Colorado breakfast restaurants both in the mountain towns and in Denver. It's all about carb loading before skiing, hiking, running, cycling, etc. (all of the reasons people love being active in Colorado).
Here is the simple recipe.
Baby Dutch Yellow Potatoes cut into 1/2" chunks
(any potato will do, washed with skin on)
Yellow Onions - sliced into rings
(any onion will do, and they can also be a large chop)
Green or Red Bell Peppers
(sweet peppers here)
White Mushrooms - sliced
(some mushrooms are chewier than others, white mushrooms work because they can stand the heat and don't tend to get tough)M
(slice up a clove or two will add favor to the other ingredients and the oil)
Bacon or Sausage can be cooked seperately and added if desired.
Cook all of the skillet ingredients in olive oil and season to taste with steak seasoning. Cook first on the stove top to brown 5 to 7 minutes, then finish-off in a hot oven to soften and cook through for 5 to 10 minutes. (Just until potatoes, onions and peppers are softened.)
Cook Bacon or Sausage if you desire meat and mix it into the cooked potato mixture.
Cook the egg(s) separately fried or poached and place on top of the steaming finished skillet.
Serve the hot skillet with the eggs on top and on a hot pad at the table. Provide ketchup, hot sauce, salt and pepper for the individual diner's preference.
(SOURCE: ATKINSON FAMILY COOKBOOK)
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