Poorman's Breakfast Skillet

Chef shapeweaver ©'s Note:

When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Recipe #141251.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you. Submitted to " ZAAR " on November 13, 2009.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 2

• 1 ½ cups peeled peeled washed and thinly sliced russet potatoes
• 1⁄8; cup of all- vegetable shortening (PLEASE DO NOT USE ANY OIL )
• 1⁄8; cup of chopped sweet onion (optional)
• 1 ½-2 ounces dicedSpam or 1 ½-2 ounces bologna
• 3 eggs , beaten well
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Melt shortening in a 8 inch cast iron skillet over medium heat.
2. When shortening is hot but not smoking, add potatoes and onions ( if using )sprinkle with desired amount of salt and pepper.
3. Cover with lid and cook potatoes until slightly softened, about 10 minutes.
4. Remove lid, add meat and turn mixture over.
5. Cover with lid and cook about 10 more minutes.
6. Remove lid and cook until potatoes are almost browned.
7. Push potatoes mixture to one side, and add eggs.
8. Scramble eggs until desired doneness is reached.
9. Just before eggs are cooked, push potato mixture into the eggs, and finish cooking eggs.
10. Eat and ENJOY :).