Ranch Breakfast
By Yankee Magazine|Aug 13 2007|
Mark Seppanen made this dish when he was a bachelor. Today, it’s a family favorite. “We use potatoes from the garden and whatever meat is handy,” says Sara, who sometimes has included elk that Mark has brought back from a hunting trip.
Yield
Serves 4.
Ingredients
1 to 2 medium potatoes
2 tablespoons olive oil
2 tablespoons butter
meat (1 cup diced ham, warmed; or 1/2 pound sausage, browned; or 3/4 pound bacon, cooked until crispy)
4 eggs
salt, pepper, marjoram, onion and garlic powders, to taste
OPTIONS:
1/4 onion, sliced
2 cloves garlic, diced
6 mushrooms, sliced
1/4 green or red pepper, diced
Instructions
Peel and dice the potatoes into 1/4-inch pieces and fry in the olive oil and butter until golden. (You can substitute frozen pre-cut potatoes.) Add meat to potatoes. Add the eggs, stirring and turning as necessary until cooked to desired doneness. Season to taste. Add the options to the potatoes before you add the meat and eggs.
—Sara and Mark Seppanen
