February is National Hot Breakfast Month—one of the 115 breakfast holidays of the year. Before the month runs out, we made this special recipe, a skillet scramble with potatoes, bacon, and sausage.

The recipe was developed by Love Keil of Munchkin Time and shared with us by the Idaho Potato Commission.

> The history of breakfast.

> 115 breakfast holidays.
 
 
RECIPE: SKILLET BREAKFAST SCRAMBLED EGGS,
FRIED POTATOES, BACON & SAUSAGE

This dish is actually an entire skillet breakfast complete with golden fried potatoes, scrambled eggs, smoky sausage, and crispy bacon—all topped with melted cheese!

It’s a whole breakfast made in one pan—you can think of it as a scramble with potatoes, sausage.

Not only is it an easy meal, it’s hearty and delicious.

The recipe was developed by Ms. Love Kyle of Munchkin Time, and shared with us by the Idaho Potato Commission.

If you want to read more than we have in this post, you can read her entire article with step-by-step photos.
 
Ingredients For 4 Servings

While this recipe allows for one egg per person, we used to eggs.

In the past, we happily used the Litehouse brand of freeze-dried herbs specified below. But since we have a burgeoning herb garden on the kitchen windowsills, we used them in this recipe.

TIP: In general, if you want to use fresh herbs instead of dried, there is a 3:1 ratio of fresh:dried, i.e., 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. We’ve noted the equivalent measures in the ingredients list.

 
Preparation

1. COOK the bacon in a non-stick skillet on medium heat until crispy. Remove from the skillet and drain on a plate lined with paper napkins.

2. ADD the sliced sausage to the skillet and sauté for a few minutes, or until the slices are a nice golden color. Remove to the plate with the bacon.

3. MELT the butter, add the sliced potatoes, and cook on medium heat until cooked through and a nice golden color, about 10-15 minutes. Flip a few times using a spatula. Season with salt and pepper to taste.

4. ADD the eggs, parsley, chives, and half of the bacon and sausage. Stir and cook until the eggs are cooked through (scrambled), about 1-2 minutes.

[1] Except for the toast and coffee, here’s an all-in-one skillet breakfast (photos #1 and #2 © Love Keil | Munchkin Time | Idaho Potato Commission).

[2] Adding the eggs, with Litehouse freeze-dried herbs.

[3] Instead of smoky kielbasa, we used this chicken-apple sausage from D’Artagnan. It adds a subtle note of apple to the dish (photo © D’Artagnan).

6. GARNISH with a sprinkle of chives and parsley and serve while warm.