This is one of our children’s favorite meal. Well, kinda a meal, but hey it counts right? What gets added always depends on what is left over in the fridge as far as protein goes…. maybe bacon, leftover steak, sautéed sausage, chorizo, or even scrambled eggs.
This is the base of the dish,
Potatoes. They are good for growing kids and my growing waist line.
Slice them real thin, I like to use a mandolin. I have even used left over baked potatoes from the night before. Nice, because they take less time to cook that way.
While you are slicing, melt an entire stick of butter in a very large pan, cast iron is the best. Then add an entire sliced onion. If you cook the onions down until they are clear the kids will eat them.
Then, add the potatoes and any protein you like. Or leave out the protein and just eat it like this for a side dish. I have added eggs at the end, cooked them in and eaten this in a tortilla. AWESOME!
Keep the heat rather high and add more oil or butter if you need to so that the potatoes brown really nice.
Oh my gosh! They get amazing and really crispy! The potatoes break down a little and get all crispy and wonderful! Season it a bit with seasoning salt and pepper. Keep it simple, sometimes I add a little garlic salt, but just a little.
Like I said you can eat it just like this as a side dish with some ketchup, or add some meat to it and make it a meal or even eat it in a tortilla as you are running out the door to baseball practice. Not that we do that almost every day…
Do you have a family “staple” dish?
Part comedian, part Dad, part athlete. He will boss around your children while they play ball.
Just as angelic as she looks, this girl could easily raise a Village by herself, and all the children would grow up to be President.
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This mini-Martha Stewart can handle ANY craft you send her way. She isn't all bows and rainbows, she's got karate kid moves!
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Anything that can be destroyed WILL be destroyed!
Practically Perfect in Every Way for now! Nicknamed "The Panda" she is rolly polly and lives by the motto, "the little one, is KING!"
The resident Labradoodle, Miller got his name because Mom won and got to name the baby! Need something chewed up? He'll take care of it. Especially if it's expensive..
that looks delicious…..I'm going to try it.. thanks
That is a long time favorite here. We call it hash. It is exactly what I had planned for the leftover, over cooked pork shops I made this week.
I'm now hungry
This is a staple in all Texas grandma's homes that I know. If you add eggs and chorizo it is called migas, if you make it taters and onions it is skillet fries, if you add sausage, egg, and cheese it is breakfast burrito….I like it best with onions carmelized and garlic and green onion thrown in at the end with canned ham. I used to make it in my electric skillet until it finally wore out; that way you have a one skillet meal and I didn't have to turn on the gas stove….hmmm, wonder if I have any taters.
Looks good! My husband lives for recipes that call for a whole stick of butter.
That is my kind of stuff. The easiest recipe that I have is for chicken salsa. You just put boneless, skinless chicken breasts in your crock pot, add as much salsa as you like, and let it cook for several hours. It is so easy, but my husband and 3 boys love it. You can add cheese about 5 minutes before you eat, or even serve it over rice.
My hubby had this alot growing up; parents are potato farmers. He calls it Mulligan, we always have it…onions, spuds and bacon…I looked up the definition and wiki says that it was a food made by hobos in the early 1900's … interesting…http://en.wikipedia.org/wiki/Mulligan_stew_(food) we love it and it fills us up!
We tried it tonight. YUM!!!
Did you drop a glob of saliva on your keyboard when you typed this?I did.
We make this for a filling for potato tacos, we fill a corn tortilla with the potato mixture and fold in half put in the freezer for a bit and then fry it, and top with chopped cabbage and salsa. It's really good!
My dad used to make something like this for us all the time. He hates onions though so we never made it like that. He used to make it with corned beef and eggs scrambled all up together. I changed it over the years because I hate to peel potatoes (and I don’t like the skins) so I use tator tots or hashbrown pre-shredded potatoes from the store. I fry them up in oil and season with garlic salt, drain grease, put back in pan, add tuna (corned beef is too greasy for this already greasy dish) and about 4 eggs! We eat it with ketchup too. 🙂 I have tried baking the tator tots first so I don’t use so much oil. Didn’t come up too bad-but everythings better fried. 😉 I love the idea of using the left over meat that you have though! I will keep that in mind.