Cassie’s Ruminations

Breakfast Skillet

This was a great easy meal! I used eggs and potatoes from my CSA boxes with some thinly sliced pork chops to make a balanced meal with the side of green salad we had.

Breakfast Skillet
Serves 4

1 lb meat of your choice, cut into small bite sized pieces (I used thinly sliced pork chops this time)
2 large yellow potatoes, about 1.5 lbs, cut into small bite sized chunks
6 large eggs, lightly beaten
1/2 tbsp olive oil
2 tbsp butter, divided
kosher salt and black pepper

Heat the olive oil in a large skillet over medium high heat. Add the pork pieces, season with salt and pepper, and brown well on all sides. Remove the pork to a bowl. Add 1 tbsp butter and melt. When it foams, add the potatoes, season with salt and pepper, and brown on all sides. Add 1/2 cup of water to the skillet and cover. Steam the potatoes for 5-7 minutes or until fork tender. Remove the potatoes to a bowl and let any remaining water boil off. Lower the heat to medium low. Melt the final tbsp of butter in the skillet and when it foams add the eggs and season with salt and pepper. Stir gently until the eggs are cooked through. Add the pork and potatoes back to the skillet and stir to combine. Serve warm.