I sometimes substitute the 1 pound Cooked bulk sausage, browned and drained.
- Carbohydrate 84.5564733866351 g
- Cholesterol 144.39915597968 mg
- Fat 23.3030715119094 g
- Fiber 13.8725420505913 g
- Protein 22.3066183396273 g
- Saturated Fat 9.50451393680861 g
- Serving Size 1 1 Serving (875g)
- Sodium 889.101678842325 mg
- Sugar 70.6839313360438 g
- Trans Fat 1.45064198665989 g
- Calories 619 calories
Step-by-step
- Melt shortening in skillet.
- Spread half the potatoes over bottom; sprinkle with salt and pepper.
- Top with a layer of half the onion and half green pepper; sprinkle with salt and pepper.
- Arrange half the meat on top.
- Repeat layers of vegetables and meat.
- Cover; cook over low heat until potatoes are tender, about 20 minutes.
- Break eggs into bowl and beat slightly, then pour over potatoes, spreading eggs evenly.
- Cover and cook until eggs are set, about 10 minutes.
- Top with cheese and cook 2 minutes.
Golden, tender potato slices form a crisp crust beneath layers of savory spiced meat, translucent softened onions, and set eggs finished with melted cheddar cheese. This dish relies entirely on a carefully managed thermal gradient inside a covered skillet rather than oven heat. Without precise heat control, moisture from the vegetables traps steam unevenly, leaving the bottom potatoes scorched while the center remains raw.
Achieving structural integrity requires slicing the potatoes uniformly thin, ideally two millimeters, so they cook through entirely during the twenty-minute covered steaming phase without requiring added liquid. Maintaining low heat prevents the fat from rendering too quickly and burning the bottom layer before the internal starches soften. Pouring the lightly beaten eggs evenly across the surface fills the interstitial gaps between the vegetables, binding the components into a cohesive single slab that can be cleanly segmented into six portions.
Leftovers store adequately in an airtight container in the refrigerator for up to three days, though the potato texture softens upon chilling. Reheat individual portions in a hot skillet over medium-low heat for five minutes to restore the exterior crispness without overcooking the eggs.
