Mommy, what is the bad man doing?

"Nothing honey, he is making breakfast."

Alright, waking up in the morning cold and cranky has meant that I have gone out of my way to enjoy some traditional cold weather scout food from my childhood, and today is no different. This is what I call a leftover recipe that any uneaten baked potatoes become the heart and soul of this tasty mishmash of flavors in the skillet. Have you ever wondered when you go to a little roadside dinner how they get their skillet fried potatoes so crispy on the outside but still moist in the center? Well it is because they are precooked, all you are doing is making the outside all golden brown and tasty.

With that, to breakfast!

Next Morning Tater's Skillet

Tools:

Skillet

Lid or aluminum foil

Knife

Cutting Board

Spatula

Ingredients:

2 medium or 1 large prebaked and cooled potatoes (when I do my taters at night I will throw one or two more potatoes on the grill/in the oven/microwave so I have left-overs the next day. You can still do this recipe by nuking a large potato in the morning for about 4 minutes, then throw it in the freezer as you take a shower.) Sliced about 1/4th inch thick.

1 medium onion, sliced thinly

4 large eggs

2 pieces of toast (I like rye or wheat), cut up into small chunks.

cajun seasoning (to taste)

pepper (to taste)

olive oil (enough to just BARELY cover the bottom of the pan)

Time to be a bad man, mothers cover your children's eyes, what I'm going to do is NAUGHTY.

Precut everything on the cutting board while talking dirty to it. Why dirty? Why not?

Put the skillet on the burner set to low and add the olive oil. Cover and let the oil come to heat. If you add the potato before the oil is hot then you won't have that great brown crispy on the taters. Once the oil is hot, add the taters in a single layer on the bottom of the pan. On top of the taters, add the onions spread in a single layer, season with the cajun seasoning, and then the toast. Cover the skillet and leave it be for fifteen minutes on low.

When you return you will have a pan of beautifully crispy taters and onions and the like. Time to make a mess. Flip the potatoes over with a spatula so they can brown on the other side. Let the onion and beard lie where it lays as long as the potatoes are in contact with the pan. Leave it be for another five minutes with the lid returned to the mix.

Time to do something naughty, when you come back you have 4 perfectly innocent eggs who have done nothing to you. Well good thing you are a monster and they are tasty. :)

Crack the four eggs directly on top of the mixture on the four quadrants of the pan. The egg will slowly seep through everything to the bottom of the pan. Break the yolks if they survived the transfer, you want the tastiness EVERYWHERE. Add pepper to taste (most cajun seasonings have a lot of salt in them, so you won't need to add more) Re-cover the pan, turn the heat up to medium, and walk away for 5 more minutes. When you return the eggs will have set up and you have a wonderful breakfast cake to tear into.

Now that I have that out of my system, back to work and the promise of a a bowl of split pea soup tonight.

Bien Camino!