Skillet Potatoes and Eggs Survival recipes

Skillet Love

In times like COVID19 pandemic and quarantine, we need good survival recipes. The staple items we can usually still find at the local grocery store, even if all the toilet paper and dry milk powder are all gone or gone up in price. We should still be able to find some meat, potatoes, onions and eggs. It’s survival time, so we gotta make the most of what we have while staying at home.

One of my favorite ways to eat brunch is to fill the tummies up for two meals for a family of five with some meat and potatoe hash. The skillet comes in handy, but if you don’t have a cast-iron skillet, that’s okay you can use whatever skillet or non-stick skillet you have laying around.

The skillet recipe starts off simple and you can add your style of eggs; scrambled or over easy that’s totally up to you. If you don’t like eggs that’s fine, but it does make the skillet dish go further for a brunch meal. The cutting technique is not for perfection, it’s for cooking everything evenly.  So rough estimate the cuts to a small dice. Always keep an eye on the skillet never walk away.

So here we go!

skillet with a scrambled omelet

Skillet Meat and Potato Recipe: preparation time is 15-20 minutes. Serving size up to 5 people


2 washed potatoes, if you’re using smaller size potatoes use about 4      (russets, Yukon golden, red skin )

1/2 of an onion

2 oz red breakfast sausage, brown sausage, ham, bacon or leftover meat from dinner

2 green onion rinsed well

2 Tablespoon of cooking oil

2 Tablespoon of water

1 Tablespoon of unsalted butter (optional but lovely)

salt and pepper ( black or white pepper)

Eggs over easy 1-2 Large  eggs

scramble eggs 4  large eggs


  • Taking your skillet pan, set on the stove turn the heat on to a medium flame. Turn on that fan and allow it to heat up.
  • Wash and cut up your potatoes into roughly the same side cubed.
  • Chop the half of an onion into small dice or cube it.
  • Add to the hot skillet 2 Tablespoon of cooking oil
  • Add both chopped potatoes and onions together into the skillet sprinkle about 1 teaspoon of salt and 2 Tablespoon of water.
  • Place the type of makeshift lid to create a little steam for the potatoes. Cook this for about 5 minutes on medium flame. Meanwhile, chop up other ingredients
  •  Chop up the breakfast sausage or if you’re a vegetarian use whatever vegetables you have around.  Brussel sprouts or zucchini are recommended.
  • After about 5 minutes, turn the flame up a bit higher to medium-high. Add the meat or vegetable of choice and combine it well. Go ahead and season the potatoes and meat with 1 teaspoon of salt and pepper. You may need more later on.
  • If you find the potatoes are stuck to the pan, and it does happen. Add a little more oil. The higher heat and oil will slightly burn a bit but that’s okay it a good roasting taste. But it will also loosen the potatoes and onions that are stuck.
  • Place a lid on skillet and allow potatoes and meat to cook another 5 minutes; lower the heat back to medium flame. Keep an eye on it.
  • Taste one of the potatoes for doneness and flavor, if it’s hard texture keep cooking it; if it’s not a lot of taste add more salt and pepper. Optional to add 1 Tablespoon of unsalted butter to the center of the meat and potatoes in the skillet for that buttery flavor. It crisps up the potatoes on a medium-high heat even more. This takes only about 1 more minute cooking time. Leave the skillet on a low simmer while you make the eggs.
  • Egg Time!
  • In the meantime, place a second frying pan onto the stove and turn the heat to medium-high. If you don’t have a second pan you can always move the potatoes and meat over to half the pan and cook the eggs on the other half.
  • Heat pan on medium-high heat add cooking oil. In a bowl crack one egg and place it into the bowl. Look for eggshells that might’ve fallen before you add the egg to the pan. Then add 1 Tablespoon of cooking oil. Once the oil is heated up, add the egg to the hot frying pan. It may splatter so be careful. Lower the flame to medium heat. It takes about 1 minute before you need to gently flip it over to make over easy eggs.  If you’re doing two or more over easy eggs, just crack the eggs into one bowl and add to the hot pan. I would add an extra 1 Tablespoon of oil. Turn the heat off and it’s done ready to be plated.
  • If you don’t like over easy we can scramble an omelet egg.
  • Back to the frying pan on medium-high heat add 1 Tablespoon of cooking oil. Crack on a flat surface 4 eggs into a bowl 1 teaspoon of water and a pinch of salt and pepper and whisk it with a fork until it’s well combined.
  • Into a frying pan some cooking oil on medium-high heat, once it’s hot enough add the eggs and allow the eggs to form a circular look around the pan. Once it starts to get brown on the bottom flip it over like a half-moon shape. If you don’t like runny eggs allow it to cook off the runniness. Fold it again into a triangle and move it over to the skillet with the meat and potatoes. Turn off the heat on the second frying pan.
  • You’re done!  Enjoy with whoever you’re quarantined with! It will feed both breakfast and lunch so two meals down only one more meal to go!
Over Easy
skillet with a scrambled omelet