Hearty Skillet Breakfast with Fried Taters & Cheesy Eggs
This robust breakfast (or brunch/brinner) combines crispy pan-fried potatoes, aromatic onions, garlic, and a kick of jalapeño, mingled with savory braunschweiger. Served alongside cheesy scrambled eggs, toast, and a revitalizing V8, it’s a complete and satisfying meal!
Ingredients:
For the Fried Taters & Braunschweiger:
- 2 medium potatoes (Russet or Yukon Gold work great), peeled and diced into ½-inch cubes
- 1 tablespoon olive oil (or vegetable oil, or bacon grease for extra flavor)
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeño, deseeded and minced (or more, to taste, if you like heat)
- 4-6 ounces braunschweiger (liverwurst), cubed or crumbled
- Salt and black pepper, to taste
- Optional: Pinch of paprika for color on potatoes
For the Cheesy Scrambled Eggs:
- 4 large eggs
- 2 tablespoons milk (or cream, for richer eggs)
- Salt and black pepper, to taste
- ½ cup shredded cheddar cheese (or a cheddar blend)
- 1 tablespoon butter, for cooking eggs
For Serving:
- 4 slices of your favorite toast
- V8 vegetable juice, chilled
Equipment:
- Large non-stick skillet (for potatoes and braunschweiger)
- Medium non-stick skillet (for eggs)
- Spatula (for turning potatoes and eggs)
- Whisk
- Small bowls for prep
- Plates for serving
- Toaster
Instructions:
- Start the Potatoes: Heat the olive oil (or chosen fat) in the large non-stick skillet over medium-high heat. Add the diced potatoes in a single layer. Season with a pinch of salt, pepper, and optional paprika. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and starting to soften. Reduce heat to medium if browning too quickly.
- Add Aromatics & Jalapeño: Once potatoes are halfway cooked and browning, add the chopped onion to the skillet. Cook for another 3-5 minutes until the onion softens. Then, add the minced garlic and minced jalapeño. Cook for 1-2 minutes more, until fragrant, stirring continuously to prevent garlic from burning.
- Incorporate Braunschweiger: Gently stir in the cubed or crumbled braunschweiger with the potatoes, onion, garlic, and jalapeño. Cook for another 3-5 minutes, stirring occasionally, until the braunschweiger is warmed through and lightly browned in places. Taste and adjust seasoning with salt and pepper as needed. Keep warm over very low heat while you make the eggs.
- Make Cheesy Scrambled Eggs: While the braunschweiger mixture finishes, in a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Melt 1 tablespoon of butter in the medium non-stick skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set around the edges, gently push the cooked portions towards the center with a spatula, allowing the uncooked egg to flow underneath. When the eggs are still slightly wet, sprinkle in the shredded cheddar cheese. Continue to gently fold the eggs until they are cooked to your desired consistency and the cheese is melted and gooey.
- Toast Bread & Serve: While the eggs are cooking, toast your bread to your liking.
- Assemble Plates: Divide the hot fried tater, onion, garlic, jalapeño, and braunschweiger mixture among serving plates. Spoon the cheesy scrambled eggs alongside. Serve immediately with your favorite toast and a cold glass of V8 vegetable juice.
Enjoy this incredibly satisfying and flavorful meal – a true taste of comfort!