Father’s Day is this Sunday! Thought I had another week. I wanted to get a breakfast recipe in for Dad, so we had breakfast for dinner tonight, so that I could try this out. We love breakfast for dinner at this house!
Keeping Dad in mind I wanted a manly breakfast. What’s manly? What do men love? Why, meat and potatoes of course!
There is so much meat in this dish that I thought I could sneak in a few veggies without Dad noticing. If you think you can get away with it you might add the whole bag of spinach…
I’m a little lazy, so I like to use the waxy potatoes with the thin skin, such as Yukon Gold, or a Red Bliss. I just give them a little scrub and dice them up. To help the potatoes get a head start, you could put them (whole not diced) into the microwave for about 3 minutes. They won’t be soft, but they will cook a lot quicker on the stove now.
3 Tbsp Canola oil
4 Medium sized potatoes, large dice, unpeeled (like a
gold, or a Red Bliss) Yukon
½ Large onion, large dice
½ tsp Seasoned salt
1 tsp Herb de Provence or Italian herbs
3/4 tsp Paprika
½ tsp Black pepper
1. Red or green bell pepper, or even poblano, large dice
½ Bag of baby spinach (my bag is 9 oz)
1 cup Pepper Jack cheese
8 Slices of bacon
8 Breakfast sausages
8 Slices of ham or Canadian bacon, large dice
4 to 8 Eggs (depends if each person wants 1 or 2 eggs).
2 Tomatoes cut into wedges
1. Preheat oven to 225 degrees.
2. Heat the oil over medium high heat in a large, heavy skillet or griddle. Add the potatoes.
3. When the potatoes are brown on 3 sides, add the onion, seasoned salt, herb de
, paprika, and black pepper. Cook about 3 minutes, until the onions begin to soften. Provence
4. Add the bell pepper. Cook about 3 minutes until the peppers are softened.
5. Add the spinach, add a sprinkle of salt to the spinach, stir, and remove to an oven proof dish.
6. Sprinkle the cheese over the top and leave the potatoes in the oven to stay warm while you finish the dish. This will allow the spinach to wilt and the cheese to melt.
7. In the same pan, cook the bacon, then sausage and then ham, (if you have a big griddle cook it all at the same time) remove when done to some paper towel.
8. I like everything the same size, so I cut the bacon and sausage into about 1 inch pieces.
9. Get your toast done now; get your bowls set up, because this is the critical part. (Don’t like overdone eggs!)
10. Prepare your eggs however you like; scrambled, over easy, poached…
11. Layer in a bowl first the potatoes and veggies, then the meat, then top with eggs, and a couple of wedges of tomato.