Copper Queen Skillet Recipe

par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer for 6 minutes until just tender but not falling apart. Drain and let steam-dry 2 minutes.

Heat a large 10–12 inch ovenproof skillet over medium-high heat. Add vegetable oil and butter. When butter foams, add the par-cooked potatoes in an even layer. Cook without stirring for 4–5 minutes to develop a crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until golden and crisp on most sides.

Add diced onion to the potatoes, season with 1 tsp salt and 1 tsp black pepper, and cook 4–5 minutes until onions are softened and edges are lightly browned. Push potato-onion mixture to one side of the skillet to make room for meats.

In the empty side of the hot skillet, add diced bacon and cook 3–4 minutes until fat is rendering and bacon begins to crisp. Break up bacon with a spatula as it cooks.

Add raw breakfast sausage (6 oz) to the skillet near the bacon. Break it into small pieces and brown thoroughly, about 4–5 minutes. When both are brown, stir in diced ham to warm through for 1–2 minutes. Mix meats evenly into the potatoes and onions. Reduce heat to low–medium to keep warm while you prepare eggs and gravy.

In a bowl, whisk together 2 eggs, 2 tablespoons whole milk, a pinch of salt and a pinch of pepper until combined and slightly frothy.

Push a well in the center of the skillet mixture and add a touch of butter if needed. Pour the egg mixture into the well and gently scramble, stirring slowly with a spatula to form soft curds, 1–2 minutes until just set but still moist.

Sprinkle the shredded cheddar evenly over the scrambled eggs and surrounding hot potatoes/meats so it melts into the mixture, about 1 minute. Remove skillet from heat and tent with foil if necessary to hold warmth.

While eggs are cooking, in a small saucepan over medium heat, brown 4 oz spicy pork sausage, breaking it up until no pink remains, about 4 minutes.

Sprinkle 2 tablespoons all-purpose flour over the cooked sausage and stir to coat; cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup whole milk, scraping up browned bits. Bring mixture to a gentle simmer while whisking; gravy will thicken in 3–5 minutes. Stir in 1 tsp crushed red pepper flakes, 1 tsp ground black pepper and 1 tsp salt. Taste and adjust seasoning. If gravy becomes too thick, thin with up to 2–4 tablespoons additional milk.

Spoon the hot spicy sausage gravy over the center of the skillet mixture so it covers the eggs and meats but still shows the crispy home fries around the edges.

Warm the toast or biscuit and butter it. Place it on the side of the skillet or on a plate alongside.

Garnish the skillet with chopped parsley if using, serve immediately straight from skillet for 2 people.