When Kerstin and I met for breakfast at Yolk, I got a "Skillet Your Way," which consists of diced red potatoes sauteed with 3 ingredients of your choice, sprinkled with cheddar cheese, and topped with two eggs cooked your way. My ingredients were turkey sausage, onion, and green pepper. I wanted to add tomato as well, but didn't want pay extra! My choice for the eggs was poached, with the idea that I could break the yolk over the rest of the skillet components. It was fantastic! I knew I had to recreate this one at home because it's such a simple concept. As the holidays approached, this fell to the bottom of my to do list, but thankfully was not forgotten.
My first order of business was to find a good potato recipe. My mom was raving about Melissa d'Arabian's Perfect Crispy Potatoes, and I decided those would be a great fit for the skillet. Once this recipe was chosen, the rest fell into place.
I served this as a dinner for Bob and I and we both LOVED it! First of all, Melissa's potatoes are, as their name suggests, PERFECT! So crispy and actually pretty quick. They are a great stand-alone side dish for any dinner - and the possibilities for seasoning are endless - add some chili powder, some Italian herbs, etc.. I definitely plan to make them again as a side dish and in skillet form.
I really just love this skillet. I think the combination of ingredients works so well together. I had intended to add shredded cheddar cheese on top but ended up forgetting and it was delicious regardless. I hesitate to call it a breakfast skillet because it's good for any meal, hence the "anytime skillet" title. One of my favorite parts is breaking the egg yolk and watching it run over the potatoes. If this is your type of thing, you'll love this recipe!
1 batch Perfect Crispy Potatoes (recipe below)
6 links turkey breakfast sausage, casing removed if desired (I used Jennie-O)
2 vine-ripened tomatoes
1/2 yellow onion, diced
1/2 green bell pepper, diced
grated cheddar cheese, optional
salt and pepper to taste
1 - 2 eggs per person
1. Prepare the Perfect Crispy Potatoes as directed below. While they are baking and using the same pan in which the potatoes were sauteed and steamed, heat onion and green pepper over medium-low heat until softened. Lightly season with salt and pepper. The residual butter and oil from the potatoes should be enough for the veggies; if not add a little more oil. Add tomatoes and stir. Cook for a few minutes until heated through. Remove from heat and set aside.
2. Prepare poaching liquid: Fill a straight-sided pan with 2 inches of water and 1 Tablespoon white vinegar. The white vinegar helps keep the egg from spreading in the water. Heat to a boil and then reduce to simmer.
3. Meanwhile, cook the turkey sausage in a small skillet until cooked through. Transfer to a plate lined with paper towels to drain. When cool, slice.
4. Poach the eggs: Break each egg individually into a small bowl. Swirl simmering water with a spoon to create a little whirlpool. Hold bowl containing raw egg close to the simmering water and, using a quick motion, dump each egg into the water. Cook approximately 3 1/2 minutes. Remove each egg from water using a slotted spoon and carefully place on a plate covered with paper towels to drain.
5. Assemble the skillet: Toss the crispy potatoes in the pan with the onion, peppers, and tomatoes. Add turkey sausage, and toss to combine. Add cheddar cheese, if desired, and allow to melt. Plate the mixture and top with the poached eggs.
Serves: 2 - 3
Source: Inspired by a skillet I created at Yolk
Perfect Crispy Potatoes
2 Tablespoons vegetable/Canola oil
2 large russet potatoes, washed, peeled, and diced into equal 1/2-inch cubes
Kosher salt and freshly ground pepper, to taste
2 Tablespoons water
1/2 Tablespoon unsalted butter
Preheat oven to 375F.
1. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes, and season with salt and pepper, to taste. Saute, stirring frequently, for 5 minutes.
2. Turn the heat up to high. Add the water, stir, and cover pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.
3. Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. (I did this without the lid). Toss in the butter and stir to coat the potatoes.
4. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes.
Source: Adapted from Melissa d'Arabian