Slop Bucket Breakfast Goulash

Sometimes, we just want breakfast for dinner. I mean, why not? Right? But instead of the usual, eggs, bacon, sausage, toast route, I decided to throw it all together in what we call “The Slop Bucket Breakfast Goulash!!”

Ingredients

About 6 – 7 medium potatoes, diced.
Tip: Cut all of the potatoes about the same size. This will allow them to cook evenly.
1 medium onion, chopped
1 red bell pepper, chopped
1 clove of garlic, finely chopped
About 10 pickled sliced jalapenos, finely chopped (use less or more depending on how spicy you like it)
Salt, pepper and Johnny’s seasoning salt (or Lawry’s) for seasoning.
I’m from the West Coast (Washington State) and we had Johnny’s there. If you want to try it, here’s their website to order.
www.johnnysfinefoods.com

 

1 log of Jimmy Dean Sage Sausage
1/3 cup of flour
2 cups of whole milk
salt/pepper for seasoning

Prepared Toast

Add 3 tbsp. of olive oil and 1 tbsp. of butter to the pan. Let melt and heat up. Add all of the potatoes.
Season with salt and pepper and Johnny’s (or Lawry’s)

Cook the potatoes (without flipping) until golden brown on the bottom. Add the red pepper and onion.
Season again with salt, pepper and Johnny’s (or Lawry’s)

Continue cooking the mixture until the potatoes are tender and all golden deliciousness! Add the garlic and jalapenos.

Turn the pan down to low-medium and keep warm and continue to cook (watch and stir so they don’t burn) Time to start the sausage gravy.

Add a splash of olive oil to the pan, then add the sausage.

Continue cooking the sausage until no longer pink. Use a spatula to break up the pieces and allow even cooking. Once the sausage is cooked through, add the flour and keep stirring to break up the pieces of sausage and cook out the flour taste. It’ll only take a couple minutes. Use the spatula to scrape up all those awesome brown bits from the meat.

Add the milk, season with salt and pepper. Continue to cook until thickened and bubbly. If it gets to thick, add more milk (but only a little at a time. You can always add more, but you can’t take it out)

While the sausage gravy is cooking/thickening, make little divots in the potatoes. You’ll need one for every egg  you’ll be adding. Then crack each egg into each divot. Cover the pan and allow the eggs to cook on low-medium until the desired doneness of each egg and the whites are set. While the eggs are cooking, make your toast. Keep warm until ready to use.

Now everything is ready to plate.

Put a piece of toast on your plate. Cut a section from the potatoes, including an egg and place on top of your toast. Then top this with the sausage gravy.

Voila! Yumminess ready to devour! (You can also garnish this with come chopped chives or parsley) I didn’t have any at the time I made this, so we went without. 🙂

 

 

 

 

 

 

 

 

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