Poorman's Breakfast Skillet

Prep Time
Cook Time
Ready In

Recipe: #6061

July 30, 2012

"When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Buttermilk Biscuits and Pepper Gravy.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you.Posted to " ZAZZ " on July 30th.,2012"

Original recipe yields 2 servings


  • Serving Size: 1 (111.3 g)
  • Calories 262.6
  • Total Fat - 22 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 270.7 mg
  • Sodium - 377.1 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 14.1 g
  • Calcium - 40.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Melt shortening in a 8 inch cast iron skillet over medium heat.

Step 2

When shortening is hot,but not smoking add potatoes and onions,sprinkle with desired amount of salt and pepper.

Step 3

Cover with lid,and cook until potatoes are slightly softened(about 10 minutes ).

Step 4

Remove lid, add meat then turn mixture over and replace lid and cook until potatoes are almost browned.

Step 5

Push potatoes to one side,add eggs and scramble eggs until desired doneness is almost reached.

Step 6

Just before eggs are fully cooked,push potatoes into eggs and finish cooking eggs until done. Enjoy :)

Tips & Variations

No special items needed.

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