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A gratifying skillet breakfast

Awakening to the smells and sounds of breakfast cooking in the kitchen can be one of the most gratifying things a person can experience. Unfortunately, I wouldn’t know. I just so happen to be that person in the kitchen creating those sounds and smells.

The early bird catches the worm, so they say. I still have yet to find this worm but I guess I shouldn’t take things so literally. I find that being the first one to rise can be some what gratifying also, not only do I get to watch the world awaken, but I get first dibs on the coffee, too.

Coffee is brewing, skillet is heating up, dogs at my feet and the prep begins. I enjoy nothing more than being the person who cooks your first meal of the day. Being the one to awaken others with the smell of various breakfast items, causing the disturbance of slumber throughout the household, gives me a sense of satisfaction.

Breakfast, whether it’s late or early, is one of my personal favorite meal times. I’m sure you remember how much I love eggs and of course the oh-so-many ways you can cook them. (I know, there are egg haters out there, but that’s what pancakes are for.)

So eggs don’t take up that much space for breakfast but I guess thats because they are leaving room for their various egg ‘friends.’ For example, toast: Who doesn’t love toast?

OK, carb-haters I hear you. But, listen, carbs at breakfast don’t really count. You’ll burn them off running to work because you’re late due to the fact that a lovely person cooked you breakfast. I just cook and you eat. So maybe we should stick with potatoes— fried potatoes, that is. The most perfect egg accompaniment. Runny, scrambled or fried, you have got it made.

I love nothing more than creating the perfect breakfast medley on my plate. Everything must go together, including the must have strawberries. Believe it or not, strawberries taste great with eggs and coffee — oh, and potatoes, too.

Don’t forget the tomato jam or maybe that bottle of Sriracha to add that extra flare.

Review the poached egg blog and you have got yourself a rock-star breakfast. Go all out and prep these potatoes the night before, just keep them covered in water so they do not brown before cooking. Strain and voila, you are ready to awaken the others to the glorious smell of breakfast.

Skillet Potatoes with Peppers & Onions

2014 0920 kitchen breakfast potatoesYield: 4-6 servings

Ingredients:

4 cups potato, white, small dice
1 cup onion, small dice
1 cup bell pepper (red, green or yellow), small dice
Oil for frying, vegetable or canola
1 Tablespoon butter
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons dried thyme
Salt & Pepper to taste

In a medium-sized frying pan with edges, heat about 1 inch of oil. The oil is ready when it bubbles when a potato is placed in the oil. Fry the potatoes, in batches, until golden brown, about 8-10 minutes.

In a medium-sized skillet, melt butter on medium heat. Sauté onions until soft, then add bell pepper. Continue to cook until peppers are soft. Add the spices and salt and pepper. Add the potatoes. Sauté until well combined and heated through. Serve immediately along with your favorite style of eggs.

 

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Denise Civiletti
Denise is a veteran local reporter and editor, an attorney and former Riverhead Town councilwoman. Her work has been recognized with numerous awards, including a “writer of the year” award from the N.Y. Press Association in 2015. She is a founder, owner and co-publisher of this website.