North Penn Skillet Hash
Hearty blend of potatoes, meat, eggs, vegetables, and cheese
Servings 2
Equipment
- 1 skillet
Ingredients
- 8 oz Breakfast meat (raw or pre cooked) ham, ground turkey, bacon, sausage etc
- 1 c diced potatoes (frozen shredded, leftover baked etc)
- 2 tbsp avocado oil
- 2 tbsp onion chopped fine
- 1 c mixed veggies I personally loved hot peppers, tomatoes and greens (see notes)
- 4 eggs see notes
- 1/2 c shredded cheese
- fresh parsley garnish
Instructions
- Heat your skillet on medium
- In a bowl whisk eggs together and pour into prepared skillet. Cook through. See notes.
- Once the eggs are cooked through, remove and ready skillet for cooking meat
- If your meat is not yet cooked through, you want to do that first and set aside.
- Prep your skillet for the potatoes by adding avocado oil to the pan and allow to heat before adding in your potatoes.
- Add in chopped onions and any veggies that may still need cooked through
- Cook until potatoes are cooked through and browned
- Add cooked eggs, and meats back into pan. Add in green (if using) and shredded cheese on top.
- Turn off heat and cover your pan to allow green to wilt and cheese to melt.
- Add any fresh parsley if using
Notes
Note* While scrambling the eggs first and setting aside is what I typically do, the eggs could be added and cooked through at the very end (after you cook the veggies), while it is easier and faster, it is not as visually appealing. For the purpose of this post, I chose to let them simmer in a hot mixture in their whole form for the beauty of it.
Note* If using any greens, only add in at the very end and cook just until wilted. Right about when you add in your shredded cheese