The Kitchen Sink Skillet Recipe

parboil potatoes

Place cubed potatoes in a pot, cover with cold water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 5 minutes.

pan-fry potatoes and vegetables

Heat a large 12-inch oven-safe skillet over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add the parboiled potatoes in a single layer. Cook undisturbed 4–5 minutes to develop a golden crust. Add 1 cup chopped yellow onion and 1 cup diced green bell pepper. Season with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Reduce heat to medium and stir occasionally until peppers and onions are softened and potatoes are crisp on all sides, about 8–10 minutes total. Transfer potatoes and veggies to one side of the skillet or to a plate and wipe skillet lightly if needed.

In the same skillet over medium heat, add a drizzle of oil if dry. Add 1 cup sliced mushrooms and 0.5 cup thinly sliced onion. Sauté 3–4 minutes until mushrooms release moisture and begin to brown. Add 6 oz sliced cooked sausage and 4 oz diced ham; stir to combine and warm through, about 2–3 minutes. Add 0.5 cup additional diced green pepper and 1 cup diced tomato; cook 1–2 minutes just to warm the tomato. Season lightly with a pinch of salt and pepper. Push this meat-and-veggie mixture over the potatoes in the skillet so components are layered and intermixed — this creates the 'kitchen sink' topping.

In a medium bowl, whisk together 6 eggs, 1 tbs whole milk, 1 tsp salt and 1/2 tsp black pepper until just combined.

Create small wells in the skillet mixture and melt 1 tbs unsalted butter over medium-low. Pour the egg mixture evenly over the entire skillet, letting it settle between potatoes and meats. Stir gently with a spatula for scrambled eggs about 1–2 minutes until partly set, then stop stirring to let eggs finish cooking in the skillet for another 1–2 minutes. Aim for soft scrambled eggs that are mostly set but still moist.

Evenly sprinkle 1.5 cups shredded Monterey Jack cheese over the top. Transfer skillet to a preheated 375°F (190°C) oven for 3–5 minutes until cheese is melted and bubbly. If you don’t have an oven-safe skillet, transfer contents to a baking dish before adding cheese and baking.

While cheese melts, toast 2 slices of your choice of bread until golden. Chop 6 slices of crisp cooked bacon.

Remove skillet from oven carefully. Scatter chopped bacon and 2 tbs chopped fresh parsley over the melted cheese. Serve the Kitchen Sink Skillet hot with the two slices of toast on the side. Offer ketchup or hot sauce if desired.