Every few weeks I make what we call Dad’s Stuff and Junk for Saturday breakfast. It varies from week to week depending on what I have on hand, but usually goes something like this.
Dice potatoes into half-inch cubes. Saute rosemary and garlic in butter, lard, or olive oil or a combination of those for a couple minutes and then add the potatoes with salt and pepper. Close the lid for 10 minutes and then take it off and turn the potatoes. Leave the lid off and fry for another 10 minutes.
In another pan, saute onions in butter until soft. Add ham, bacon, or sausage and cook until done. Whisk some eggs together with some cream, salt, pepper, and just a bit of chipotle pepper in adobo sauce. Dump the eggs in with the meat and cook until done. Add some chopped tomatoes.
Combine everything and mix it up. Add some grated cheese if desired.
UPDATE (6/28/08): Here are some recent improvements in this dish. I use stainless steel pans for all but the eggs.
For the potatoes, set the pan on medium-low (about 2.5-3 on a scale of 1-10). I generally use a combination of butter and olive oil. Make sure it is preheated before adding the potatoes. Cook with the lid closed for 8 minutes and with it off for 8-10 minutes depending on how crispy you want the potatoes.
For sausage, saute on all sides on medium-low until browned and there is fond (the brown stuff) stuck to the bottom of the pan. Add butter and onions and season with salt and pepper. The liquid that comes out of the onions will help to deglaze the pan. If there is still fond stuck to the bottom toward the end of cooking, deglaze with a little water or just a tiny splash of dry red wine or stock.
Cook the eggs separately in a non-stick pan with some butter. Add some of the chilpotle to both the eggs and the onion/meat mixture.
I use whatever fresh herbs I have on hand. Generally that’s rosemary and thyme. Sometimes I use oregano. Chives and/or parsley makes a good garnish.
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