Entree: United States – Rocky Mountain West – Mountain Man Breakfast (Hearty skillet of potatoes, mountain meat, and eggs cooked together for a sustaining frontier breakfast)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 8 min

Total 45 min

Ingredients

- 1 lb (454 g) potatoes (Yukon Gold or russet), peeled and diced into 1/2-inch pieces
- 8 oz (225 g) bacon, chopped
- 1 lb (454 g) pork or elk sausage, sliced into 1/4-inch rounds
- 1 medium onion, about 6 oz (170 g), chopped
- 1 green bell pepper, about 6 oz (170 g), diced
- 6 large eggs, approx. 10 oz (300 g)
- 2 tbsp (30 ml) butter or vegetable oil
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or chives (optional)

Instructions

1. Heat a large cast-iron or heavy skillet over medium-high heat and add the butter. When hot, add the diced potatoes in an even layer. Season with half the salt, half the pepper, and the smoked paprika. Cook, turning occasionally, until potatoes are golden and tender, about 12–15 minutes.
2. Push the potatoes to one side of the skillet (or remove briefly to a bowl if your pan is small). Add the chopped bacon and sausage to the pan and cook until well browned and cooked through, about 6–8 minutes. If removed, return potatoes to the skillet and mix with the cooked meat.
3. Add the chopped onion and bell pepper to the skillet and sauté until softened, about 4–5 minutes. Taste and adjust seasoning with remaining salt and pepper.
4. Make six small wells in the meat-and-potato mixture. Crack one egg into each well. Reduce heat to medium-low, cover the skillet, and cook until eggs are set to your liking—about 4–6 minutes for runny yolks, 8–10 minutes for firmer yolks.
5. Sprinkle with chopped parsley or chives if using. Serve the skillet family-style, with hot coffee and thick country bread or biscuits if desired.