Jumping right into my Goode & Gooseberry Project, tonight’s recipe is Skillet Supper.
I bet you couldn’t guess that this recipe comes from Gooseberry Patch’s Mom’s Favorite Recipes.
While it is called Skillet Supper, it would be great as a Skillet Breakfast too… just sayin’
Now, I made this puppy last week when I was out of town and my family needed a home cooked meal to balance out the happy meals and takeout we had been living on while away from home.
Truth be told, cooking away from home and dealing with the cooking equipment supplied (or lack there of in this case) has its challenges. I opted to purchase a non-stick skillet as a minimum and make due with the rest 😉 Stay tuned… it gets a little comical when I can’t find a skillet lid.
Anyhoo, I started by melting 1 1/2 tablespoons of butter in my skillet.
Meanwhile, I tried to thinly (ha!) slice up a few red potatoes with what can only be described as a butter knife that was attempting to be “a wanna be steak knife”. Got the job done though 😉
I layered half of my red potatoes in the skillet.
I chopped up 1/2 of a green pepper and then tossed half of that in my skillet
Then I moved on to chopping up green onions.
I chopped up six green onions…
And tossed half of the onions in the skillet with 1 cup of ham cubes.
Don’t forget to add some salt and pepper baby 😉
Now you repeat the layers.
About right here I realize that I don’t have a lid. I didn’t buy one because I thought the very sticky prone skillet the hotel provided had a lid. (And it did, but I couldn’t find it at the time.)
So what is a girl to do when her very first official Goode and Gooseberry Project recipe is in jeopardy?
Enter the plate.
It worked 🙂
So I cooked these layers until the taters were tender. Since they were red potatoes–a softer variety– they cooked up pretty fast– around 15 minutes or so.
Meanwhile I grabbed 3 eggs and popped them in a coffee cup.
We’d always use coffee cups growing up to beat eggs for egg sandwiches in the morning… Just add salt and pepper and take a fork and beat away.
Anyhoo, I used the same method here and then poured the beaten/seasoned eggs throughout my skillet.
Get ‘er all in there and go hunt down that handy dandy lid.
Put a lid on it and wait for it to set up.
About 15-20 minutes later, the egg is nice and solid.
Now it is time to say “CHEESE”
Sprinkle 1/2 cup (or more ;)) of cheese on top…
And cover one more time with that stellar lid of yours–just to get the cheese all melty.
And YES, melty is a word in my world.
How else would you describe it?
Yum! Perfect with a side of ketchup!
For more recipes from the Goode & Gooseberry Project, check out the following page: