Brits Try To Make [COUNTRY BREAKFAST SKILLET] For The First Time!
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- เผยแพร่เมื่อ 30 ม.ค. 2023
- In todays reaction video, YOUR British Family (Mr H and friends) Attempts To Make COUNTRY SKILLET BREAKFAST (For The First Time)
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Don't use soap on a cast iron skillet, unless it is the very first time you wash a new one. The best way to keep it seasoned is to use it often, and put it in the oven with a little oil when you bake anything. Avoid rapid temperature changes to cast iron (like pouring cold water in a hot pan). It transfers heat well, so don't go above medium heat.
Check out huevos rancheros cooked in a skillet.
I hope everyone gives your comment a like so they see! Nothing worse than ruining a good cast iron skillet with soap!
@@Charlee1776 Agreed! All that residue in the skillet pores is called 'seasoning', it adds tremendously to the flavor of anything you cook, and is not dangerous at all, as long as the skillet is routinely heated to a high enough temp to kill any germs.
Best way for sure!
@@DFWTexan42, exactly. My late mum would spin in her grave if a cast iron skillet was abused! She bloody lived by them! Few meals were ever prepared by her that DIDN'T include the use of one.....
Absolutely!. Hot water, non-metal scrub, that's it. Dry it. I will often heat it a bit and run a paper towel with some lard over it. Let it cool and wipe it clean. Idea is that it will burn and build-up a carbon layer from anything previously on it, over time. (I can fry eggs in my smaller cast iron, just like a crappy non-stick. But I won't brag :)
Something we in the South take for granted and I just realized nobody has told you that I can see is this; almost every time I cook bacon I save the grease in a medium sized crock or jar and instead of using the bottled oil I use the bacon grease! You will be thrilled at the flavor explosion of your gravies and fried potatoes and fried green tomatoes lol! Love from Texas!
Country breakfast skillets seem to be a staple in most diners. Ingredients vary in different regions could be country style, mexican, all meat, etc.
Yes. Practically every American diner has a skillet breakfast of some sort served in a single meal sized iron skillet.
Never seen it on Waffle House menus.
I started dribblin' when I read the title😋
I’ve rarely made anything like this at home, but I’ll order it at a restaurant/diner. It doesn’t seem like a frequent at home meal.
Yes either on a diner menu or a brunch cafe. It more or less something I have when I'm eating out , though I might make it if I had overnight guests staying with me.
This is a common breakfast dish pretty much all over North America, in most diners and restaurants. My mother used to make it a lot! You can put pretty much anything in it, like onions, green peppers, hot peppers, different types of sausage ... just let your imagination run wild! It is similar to a frittata, except that you beat your eggs and put them into the skillet along with all the other ingredients and bake it in the oven. Lovely!
As someone who doesn’t use soap on cast iron, I use salt to clean them. After a while they get close to non-stick
Do you use the salt like a scouring agent?
@@hedonista7593 exactly
Yep. When you keep it seasoned the oils convert into a polymer. That's how non-stick pans work.
@Phil Hofman I've used scrubbing pads to get off sticky bits. I've even used a ball of tin foil.
No soap. Then I coat the pan in peanut oil, and wipe it in.
That said, I've always got salt on hand, but not always the other two.
😁
I love cast iron pans, too.
Cheers!
Great idea. I tend to deglaze my pans while cooking, and then wipe them out with paper towels. If you do wash them, just use hot water and a gentle scrubby sponge (nothing harsh) and then after drying them thoroughly, wipe them out with a thin coating of vegetable oil, and then place them into a 250 degree F oven to thoroughly dry. Rust is the enemy of iron pans.
The best way to clean a cast iron skillet is to get some coarse salt and once the skillet has cooled down wipe out any excess food and grease and than you cover the bottom with coarse salt and scrub it clean. You can slowly heat the skillet back up while doing this if needed. The thing about iron skillets is they won't stick once you get them properly seasoned. Seasoned meaning there is a nice thick carbon coating on the inside of the pan. Once you get a seasoned skillet you never want to ruin it by washing it with water because that takes your seasoning away. Also with iron skillets you don't really have to worry about scratching them all that much. I find using a stainless steel spatula works great for scrapping off what does stick on the bottom of the pan while you are cooking. Cast iron skillets can be a bit tricky to cook with but once you get it seasoned good they are great and they do hold the heat so you will want to cook at a lower temperature to avoid burning. All new cast irons skillets are supposed to come pre-seasoned but I have yet to have one that was perfectly seasoned. A good way to season one is to get some cooking oil with a high flash point and coat the inside of the skillet with the oil and place in a very hot oven and let that oil start to smoke. Once it it smoking you can turn the oven off and let the skillet cool down. The more you repeat this the thicker the layer you build up. Before storing your skillet it is always good to wipe it down with a thin coat of cooking oil to prevent rust.
Seconded. The poster hit all the important points plus one cannot overstress - NEVER put your iron in a dishwasher, NEVER use dish soap and NEVER store leftovers in it. Clean it while it is still warm using coarse, kosher salt, rinse, warm it up to evaporate the moisture and apply a very thing coating of a cooking oil with a high burn point - I tend to use a touch of lard after the water is gone and its still cooling. The goal is to build up a black, non-stick coating over time. The iron I inherited is almost a hundred years old and still makes the best cornbread.
Nitpick, but a seasoned pan does not have a 'carbon coating'. Heating the pan with oil in it gets the oil to 'polymerize' onto the surface. It's degraded, or cooked oil that does the trick. A layer of carbon on your pan won't be seasoned, just flavored with charcoal.
@@mudageki A seasoning patina is actually both, as most oils don't provide enough carbon to make an effective polymer lattice of sufficient strength (that extra carbon from the food is the difference between the rubbery, glue-like substance that forms on the upper reaches of deep fryers versus the nice, dark, porcelin-like patina that forms at the bottom.
The oil/grease gets into the pores of hot cast iron, as it expands with heat. After a while it seals the pores, causing a nonstick surface. Never use soap cleaning, as it removes the oils. Salt or just a steel scratch pad and hot water will clean your cast iron perfectly. Always put a new coat light coat of oil on a warm pot/pan and allow to cool before storage. As said elsewhere you can bring your pan to temp then remove or decrease heat and still cook, as cast iron holds heat massively.
I honestly started to smell the bacon!
I actually cook fried potatoes with onion and peppers quite often for dinner, or breakfast. They go great with biscuits and gravy. I make bacon gravy instead of sausage gravy most often
With Kielbasa!
Same here in Tennessee. I was raised on fried potatoes, biscuits & bacon gravy. All cooked in cast iron skillets. I live close to the factory that makes most of the cast iron skillets in the world. Lodge Manufacturing. We have a National Corn beard Festival every April. Highlighting Cast Iron Cooking. It's very good. Enjoy your channel.
ohhh that sounds really good. I'm going to have to try that. I was raised on sausage gravy and biscuits.
@@beverlydorn9498 bacon gravy sounds amazing. We do sausage gravy all the time.
@@willwatson4040 same
A skillet can be used to bake corn bread
And it's wonderful
I use an 8 inch skillet for cornbread. This large skillet too bad
@@suem6004 Some years ago I gave my mom a couple of Lodge cast iron cornbread pans . One made cornbread in the shape of fish and the other made cornbread in the shape of ears of corn . She loves them .
100% right! I've been usi8ng a cast iron skillet for more than twenty-five years and it's always been a important part of my tiny kitchen.
Yes, my mom makes this. Only difference is she also adds diced onions, always salts it while it cooks, and she pours beaten eggs over it once the potatoes are cooked enough. Sometimes adds red and yellow bell peppers, sometimes ground sausage instead of bacon or even just seasoned ground hamburger meat It’s so good!
Cast iron skillet retains its heat, so you must lower it or it will burn the food.
We clean out with oil and salt. It seasons the cast iron and keeps it from rusting.
Great job guys!
Can We Get 2K LIKES for Mrs H and her cooking (Thank you so much) XX
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#american #skillet #breakfast
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Here is a link to the recipe we followed. th-cam.com/video/oesPp44n0l8/w-d-xo.html
Hey man, I know it's a minor thing, but that red border on TH-cam makes me wonder if I've watched it before.
I'd add diced onions and cheddar cheese. You cooked the eggs on too high a temp
I am so happy to see that you finally got a cast iron skillet. There is nothing better in this world to cook in.
I'm really surprised there are no onions in that recipe! That's pretty much a staple with that combination. If you guys like onions, try some in there, just cooked along with the peppers. Completely changes the character of the dish, I think.
NO SOAP!! Do not use soap on cast iron. Hot water and wipe out with a paper towel. Then back onto stove for a quick heat to dry and a quick wipe with an oil soaked napkin.
My grandma had a cast-iron skillet from when she was about 30 years old. She always put it in her soapy dishwater, cleaned it, dried it, put it back on the stove and took a paper towel and rubbed oil all over it. She did the same thing for 60 years with that pan. Oh no my uncle has it and uses it and he’s been using it for another 20 years, so yes, you can wash it with soap and water. All you have to do is make sure it’s dry and oil it after
I used to make breakfast skillets at a restaurant I worked at and you can’t imagine the different combinations. So never be afraid to customize it to suit your tastes. 😋
I would cook the bacon then add the potatoes and brown them then turn the heat down and put a lid over it and stir frequently. Then before they are done, I would add onion and pepper then cook them.
I love my skillets. Food taste so much better when you cook in a skillet for some reason. Once you get it seasoned you will really tell the difference.
probably the maillard reaction.
Davina in Alaska here. We find using left over baked potatoes or even boiled potatoes. NEVER EVER USE ANY TYPE OF SOAP IN YOUR SKILLET. Clean it with dry paper towels dipped in cooking oil. If you need to deglaze it first just dry it after. Then use the oil rub down. Leave it coated lightly with oil. This way it will stay non stick. Using soap will put the soap into the little holes naturally in the iron. Then your food will taste like it and invite nasty stuff to grow.
That cast iron skillet is a thing of beauty
Quite right good sir!👍
Please research seasoning the cast iron skillet. They do require a bit of care, and if you do it season it, you'll find much more enjoyment in using the skillet.
Dish detergent is fine. When you season a cast iron pan, you are creating a polymer. Common household washing up soap will NOT hurt that seasoning. Scrape most of the gunk out, wash it and dry it, lightly coat with the tiniest bit of spray or neutral oil and it will be fine. ( I have almost 50 pieces of cast iron here that are in regular use from 1880s to made last year)
I have my grandmothers 85 y/o skillet and rarely use dish soap. It's a myth that says to never use soap. The best way to clean these pans is to use coarse salt and a little water or a chain mail scrubber. Jed at the Cook-Culture TH-cam channel is a good source of maintaining cast iron skillets.
soup that doesn't contain lye is fine. It's the lye that removes the seasoning
u can clean the skillet with jus water. let it soak... avoid soap as it can absorb the taste into the pan.
We eat this for dinner not breakfast in our home. I cook the bacon fist, then simply throw the rest of the ingredients into the pan and fry them together.....I also have used a baking sheet and placed everything into the oven when I don't want to have to stand over the stove forever while it cooks. I also add onion to ours as well, and I always use lots of pepper and salt while frying. Good job Mrs H, you are quickly expanding your cooking skills!
I have made this for dinner too - it's a fast, easy, yummy dish!
In my opinion. There are two things meant for a cast iron skillet. Cornbread and pineapple upside down cake.
way more than 2 things!
If your food is stuck on the pan, remove the pan from the heat, and put a lid on it for a few minutes. The interior steam will loosen the food. Also, this is very similar to a Swiss Roesti, which is fried potatoes with egg on top. I usually cook my eggs on top of the potato/meat mixture, covering the pan for a few moments, which cooks the top of the eggs and melts the cheese.
We usually just wipe our skillet out with paper towels instead of washing. Or if we wash it, we make sure to dry it thoroughly.
You can get that stuff that's sticking on the bottom of the skillet up by pouring a small amount of water on it while the skillet is hot. It not only keeps it from burning and ruining whatever you're cooking but it also adds extra flavor back into whatever you're cooking especially if it's a gravy.
"De-Glazing". Frequently done with wine too.
You can deglaze with any liquid, and it works best when the liquid is cold.
@@angelagraves865 I wouldn't counsel pouring cold liquid into empty hot cast iron (that's how you find out your cast has a structural flaw and explosions happen) but hot tap water works just fine.
The country skillet breakfast is a big breakfast. It's something like a full English in that way. If you ate this every morning, you'd likely get very big. lol For me, it's a weekend thing once in a while. Usually make pancakes on the side too. For skillet cleaning, wipe it out with paper towel (kitchen paper) after it cools. If there's anything stuck on the bottom, boil some water in it and gently scrape with a wooden spatula. Once it's all smooth and unstuck, rinse it out in the sink. Let it cool and wipe it out with kitchen paper again. The goal is to not damage or remove the seasoning (cooked-on oil) that makes it anti-stick.
4:26
In reference to cleaning a cast iron skillet or any other cast iron cookware is that you definately don't want to use soap and water to clean it, because if you did, anything that you'd cook in the cast after cleaning it with soap and water will taste like soap
You'll want to use plain hot water to get any food residue out and break up any grease leftover from the cooking process and after drying, you'll want to add a thin layer of oil to reseason the cast iron and have a couple sheets off paper towels laid out on the skillet when you store it
-Wipe the skillet out with a damp dish rag ! Then heat the empty skillet very hot ! Next, run cold water, place the skillet under the water face up . Be sure to use a cold wet rag to hold the handle ! It will steam clean . Then wipe out with paper tiles !
Here are some variations of the country skillet:
Greek Skillet - Spinach, tomato, onion, and feta
Denver Skillet - Ham, onion, pepper, cheddar (Red Hatch Chili Sauce for Authentic Colorado)
California Skillet - Garlic, Avocado, bacon, tomato, sour cream, olives, Monterrey jack
Mexican skillet - Jalapeno. onion, Mexican chorizo/ bacon, tomato, (olives optional), Cheddar/ Pepper jack/ Cotija and salsa & sour cream
Irish Skillet - Corn Beef Hash, Onions, cabbage, cheddar with a side of fried apples/ drunken apples.
New Mexican Skillet: Denver with Substitute potatoes with beans (pinto or black) and Hatch Green Chili Sauce.
About 20 years ago, I taught my son's Scout Troop how to make this over a campfire. Ain't nothing like cooking in cast iron. Once you get it hot turn the heat way down/or off. The cast iron will still cook the food because it holds the heat so well.
I've said it before but it bears repeating: I love how excited Mr. H. gets at tasting time. He's just like me in that regard.
Nice job on the cooking, Mrs. H!
I'm a country girl from Maryland. 😊 This is something my grandparents would make for us grandkids when we would spend the weekend at the farm. It was perfect! There's things everyone likes. We had scrambled eggs, potatoes, peppers, onions, mushrooms, sliced sausage (or bacon crumbles), topped with cheese, and a side of biscuits. I still fix this on my days off work. It works great as a breakfast or dinner. I love it !!!
Country style typically refers to the way the potatoes are cooked. There is hash browns, country potatoes and this recipe is close to potatoes O’Brien. I usually just wipe down my pan. Rinse under water if too many bits remain and wipe down again. I recently saw a technique for cooking bacon using water. I often put the eggs in and then add some water then cover with a lid to steam the eggs so the top cooks. You could add some Southern style biscuits with this
A few suggestions: I would also boil the potatoes before cutting and frying, too. They fry up faster and are more tender with less of that raw potato taste. I would add diced onion in with the peppers. I would use less oil and then deglaze the pan with some water, chicken broth, or white wine (if you're feeling fancy) instead of adding more oil during cooking. Using a wooden spoon or wooden spatula, you can scrape up those bacon bits from the bottom of the pan after adding a couple of tablespoons of your deglazing liquid, to ramp up the flavor. When the peppers, onions, & potatoes are almost done, I'd toss in a couple of finely minced garlic cloves to enhance the flavor further (if you add the garlic in too early, it will burn.)
throw the chopped spuds in the nuke for a few minutes.
This dish is sometimes called a Farmer's Breakfast so that gives you an idea of where in the USA it is common. I heard that a dish like this is called "Honkey Eggs" in Pennsylvania. Also, some folks use the items as a filling for a breakfast burrito. In California, where I live, we wrap all sorts of things in a tortilla and call it a breakfast burrito with salsa on the side. Which does not make it Mexican food but it is for sure a California thing. Add a side of fresh fruit for a whole yummy experience
Cast Iron takes special care including not using soap. The basic upkeep is 1. Rinse with warm water and use a brush or scraper to remove stuck-on bits. -- For really stuck-on food, scrub with salt and oil, rinse and wipe clean. 2. Dry the pan and coat with a thin layer of oil. 3. Store until ready to use. Some folks use a chain to get off stuck on bits. You should goggle it for lots of tips
This dish is used by everyone in the States and there are a lot of variations to it. I make mine with chopped onions, chopped potatoes, green and red peppers, eggs and after it is cooked, I put Salsa on top for more flavor and vegetables.
Definitely a regular meal around our house. More often than not we use ground pork sausage (breakfast sausage), add onion to the the list of veggies you used, then once all of that has cooked we pour the scramble eggs and cheese over it all and give it a quick mix letting the eggs cook and cheese melt. Depending how we are feeling that morning we make peppered gravy (think same gravy as biscuits and gravy) and everybody can use as much or little of the gravy once the food is dished out.
As for cleaning your cast iron, I recommend looking at some videos on how to properly season it, and then never use detergent on it. Once seasoned it will become non stick. Using soap on a seasoned skillet will leave the taste of soap in the pan, and thus into your food.
Outstanding video as always, wishing you the best from Northern Michigan.
Very similar to how my family makes it here in Texas! Gotta have onions in it
Looks good! One thing though- not sure if you used British bacon or not, but I'd highly recommend using American bacon next time. The flavor is just not the same. You also don't need any oil in the pan when frying it as it has such high fat content it will render a ton of good fat that you can save to flavor other dishes. Also, salt the food while you cook it instead of at the end if you can. :)
Baby H was thinking, you gotta give me some of that food. It smells too good.
There are hundreds of variations of this type of dish. Literally, you can make it using a great variety of meats and vegetables. I've personally made it in restaurants (reminder: I am a professional chef) using cured ham, Canadian bacon (which is actually a different kind of ham), regular bacon, chicken, ground beef, steak, and even salmon. Various potatoes, rice, jicama for starch, and onions, peppers, celery, carrots, pretty much any vegetable... Its all up to your imagination.
As for cleaning your cast iron skillet. Wash it *once* with the soap, and then never again. Use a pan scraper for stuck on food, and if that doesn't work, simmer a little water for 3-5 minutes, and then use the scraper after the pan has cooled. Dry promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal. After you dry the pan, rub a very light layer of cooking oil onto the inside surface of the pan, then wipe it down with a paper towel until no oil residue remains.
The skillet breakfast I had was at a restaurant and it had scrambled egg in the bottom of the skillet, then potatoes, then sausage, then sausage gravy, onions, and then covered with cheese.....yum!
A lot of restaurants have these on their menu too. My dad use to make this every Sunday. It was a family tradition. I miss it. ❤️
Man she is fricking adorable!!! Crack the egg slightly on the edge of the pan, the knife is breaking the yolk. Is your pan treated? I did mine with flaxseed oil and a 500 degree oven makes the skillet non stick Clean it with salt, I use a scrub brush, medium strength brush, no metal ones rinse with hot water we use paper towel to dry it, this way your towels won’t get all black
Looks delicious! Your doing a great job!! Most of our diner and restaurants have their own skillet We have one that has a Benny skillet it’s eggs Benedict hash brown on the bottom, ham, 3 eggs, how you want them and then smothered in Hollandaise Sauce, choice of bred or English muffin I can get 2 meals out of it!!!
You can do the bacon potatoes bell pepper add onion and bake them in the oven as well
This is a common dish in Amrican diners. Home cooked is even better. Looks delicious.
Couple suggestions would be to also add some onion, and to add some diced (and de-seeded if you don’t want too spicy) jalapeños along with the bell peppers.
I came to the comments looking for onion :)
I say nay nay to jalapeños but if spouse really wanted one,we have a med/large and a small cast iron. I can make mine in the small one.
YEEPEEE!!! It's about time The Little Princess got some.😋😋
7:20, there is a reason why the saying wake up when you smell the bacon is actually true. Even our babies know that beautifull aroma.
If you scramble the eggs then you can actually put it in a tortilla and make a breakfast burrito out of it.
Some people call that a breakfast hash. One thing about that dish is that you can put whatever you want in it to make it to your own taste. Pending on what region of the US you are in will depend on what you will find in a skillet breakfast at a diner.
I love to put Mexican chorizo (fresh) in that instead of bacon and then put it in a tortilla and eat it as a breakfast burrito.
A tip for next time you make a skillet breakfast is pre cook your potatoes then you can actually just add in ingredients as you need them instead of having to take all the other ingredients out before cooking other stuff.
With cast iron you never wash with dish soap after you have seasoned your cast iron cookware. Before you use cast iron cookware you need to season so that way your food will not stick and how you season it is you put vegetable oil in your pan and then you put it in the oven that is high as it will usually go for about an hour.
It’s basically a breakfast burrito sans the burrito. Nekkid Brekky Burrito
*tortilla rather Or call it breadless breakfast burrito
Clean the skillet by scraping it with a plastic or wood utensils then use mild dish soap only if needed. Rinse and dry thoroughly… put the skillet back on the burner (job as I believe you say) to complete drying.
You should probably then, while it is still very warm coat it with grape seed or other neutral oil and bake the pan upside down in the oven at 350 or higher for a couple of hours to “season” the skillet.
I'm from Indiana & America Hash is extremely common & popular. Not only with recipes but also as a "clean out the fridge" dish.
If you are checking out ABs recipes may I suggest the smothered pork chops? NOM!
I grew up eating this but my family calls it home fries. We usually season the potatoes with seasoned salt,paprika, garlic & onion powder black pepper and hot pepper seeds 😂we like it spicy. And onions cooked with the potatoes.
I recommend very hot water to soak your iron skillet and never ever use soap as it will absorb into the non-stick coating and don't use a scouring pad either something like a Teflon scrubber or just a washcloth
That skillet breakfast looks amazing and yummy baby Miss H is a cutie pie 🥰 I can't believe she is one years old she is sprouting up like a weed soon she be tall like her daddy she is so adorable 🥰
i lived in texas for a while, where breakfast tacos are a common occurrence at many jobs ive worked. somebody would always bring in like 30 tacos for the crew. it was not very different to what you've made. you could throw that in as filling into a tortilla with some hot sauce or salsa and itd be pretty close
Yup, I'm from California and we make breakfast burritos out of it, except we add homemade salsa and avocados. However, I include sausage patties and throw it all in the oven. Yummmm😊
Don’t forget the Texas Pete hot sauce 🤘🤘
Cholula is superior
I am so Happy Mrs. H is now a regular part of your Videos as Well as Baby H. I absolutely Adore your Family
A good way to make an “over easy” egg without risking a flip over is to put a few drops of water in the skillet and cover until tops are just white (about a minute). I usually break the yolk, if I flip the egg).
Also this is an occasional breakfast, maybe around the Holidays when all of the family is together
I've not made this at home, but it is on the menu in most diners for the breakfast menu. I still remember when I was new to using cast iron, when my mom saw me put it in soapy water, you'd think I had murdered someone LOL
Yes one thing to consider. When Mrs. H says "I don't know how many calories".
Americans: "ALL OF THE CALORIES!"
To clean the skillet, if its not too bad, i put a handful of course salt like kosher salt and scrub it around with a paper towel. If its very messy, i put water in it and bring it up to a boil and scrub off the stuck food. Then pour it out and and repeat the step with the salt. After cleaning, i suggest wiping the skillet down with small bit if olive oil to help keep it fresh and seasoned.
This is my breakfast everyday. I make a huge batch on Sunday and portion it out for the week. It makes for great meal prep and it is a nice way to get some protein and vegetables.
I personally add some heat to my dish with either some jalapeños, chili flakes, or hot sauce.
AB's channel is OUTSTANDING -- peeps, you gotta try his southern fried cabbage w/bacon and andouille, it is TO DIE FOR.
The family H would fit very well here in the USA!!
I don't know if you seasoned that pan before using it or not. But that helps with the cleaning of it. Usually I put the pan back on the stove with it filled half way up with water and bring it to a boil. Then move it to a cool burner. Let it cool to where it's warm enough you don't burn yourself. Put 1/8 cup of dish soap in it. Get the water foamy. This will collect up the grease. Dump that down the sink with a lot of running hot water and scrub lightly with a soapy green scrub pad to get any stuck remains. Don't scrub too much because you will remove the seasoning, and you'll have to reseason the pan.
The ingredients can be prepared before hand then cooked up when needed, like breakfast casserole.
I love this meal. I sometimes will do kielbasa, peppers, onion and potato as breakfast. I season with salt, pepper, paprika, oregano and a dash or 2 of Texas Pete
I'm there for the Kielbasa. Fried kielbasa is best. Mrs H 💕
@@Mrhandfriends My mother often made fried potatoes, onions and keilbasa for dinner. One day my6 yo son asker her "Granny, are we going to have fried potatoes ands sausage on Christmas like we usually do?" To my knowledge we had never had it on Christmas, however she didn't miss a beat and said "We absoluterly are!" And we did for many Christmas dinners afterward. :)
This is one of those great recipes. You can change up ingredients to suit what you have. You can do sausage or corned beef, peppers, onions, broccoli, mushrooms, cheese, eggs. You name it.
One of the best things about a pan like that is you can cook damn near everything in it.
Honestly if I've had a long night the next morning/afternoon I'm taking the family to waffle house. We do make a breakfast skillet in our house but it's more for dinners, special occasions like Christmas morning or if we have guest staying with us. I like to use Spicy breakfast sausage, onions, and jalapeños along with all the ingredients yall used. Yall did great on your skillet
Some grits and bulldog gravy would round that out real nice!! 😋
Get yourself a chainmail scrubber on Amazon and coarse salt. Lots of people have already given the full step by step on cleaning and seasoning, but I cannot overstate how helpful a chainmail scrubber is. I swear I near had a heart attack when you said dish soap and cast iron in the same sentence.
I love skillet breakfast. On rare occasions we have it for dinner as well. I have my mom's cast iron. Just wash it in water if possible. Dry it and as you have a gas stove put it in to dry. You can preheat to a very low temp,, then turn it off. Prevents rust. After coat it with a light coating of oil. We actually store ours in the oven rather than the cupboards. Many people do. As it seasons, you will see it stck less and less. Yours is brand new so yes, it will stick at first.
Lol that is exactly where I put ours to store it. It's so heavy I didn't want to try to find a place for it in the cupboard with our other pots and pans. Mrs H 💕
Hi guys! Great to see you again.
I am jealous! That looks so good! I love breakfast food! I go to Dennys here all the time for their breakfast skillet all times of the day. Also a lot of local mom and pop breakfast/brunch/lunch places have breakfast skillet dishes. I love going out to my local brunch places here where I live when I can (assuming I don't just sleep all the way to 1pm on Sat and Sun!
Nothing like a good cast iron skillet! The best piece of kitchenware on the planet! Well done!
I absolutely adore Cooking with H! You guys are so adorable and baby H is precious!
Cute that your little one liked it. She's adorable. What you made is similar to the way we make it in California but you did use too much oil. The bacon already has enough oil/fat/salt. You need to pour some of the oil/grease out of the pan. That dish is something many people eat here for breakfast usually with chopped up left overs & fresh veggies like green bell peppers, mushrooms, grilled with yellow onion, potatoes, garlic, & topped with cheese & green onions. Your pan was too hot when you cooked the eggs, that's why they bubbled up & papered. You can make it with sunny side up, over easy, or scrabbled eggs but always cook eggs on a very low heat. Many people add sausage & ham chunks & a tiny bit of seasoning salt or regular salt & pepper. Cast iron Skillets are prized & not usually washed with soap though some people do use soap. People usually use oil & salt to clean them. My favorite breakfasts here are Huevos (eggs) Rancheros, Chicken & Waffles, Pancakes, sausage, & over easy eggs, or breakfast burritos. All very common here. We eat over easy eggs & sourdough toast often & scrambled eggs with bell peppers in corn tortillas with verde (green) salsa. I make that for my kids in the morning. This is because we are in California lots of other places in the US serve biscuits & gravy or heavy breakfast dishes etc...You can get that here but more healthy locals eat fruit for breakfast, a big lunch & salad, & a small healthy dinner. Cheers to you 3 trying new things. Must be fun. :)
Yes, we have this a couple times per month, but not just for breakfast. I usually add diced onion, garlic, salt and pepper. Then when it'd cooked, I add fresh tomato. Fun fact, if your potatoes don't want to cook, adding just a light sprinkling of salt while they're cooking will help draw the water out and help them cook faster. As for cleaning the wrought iron skillet, I clean in hot water with a nylon scrub pad and dish soap, then I put it back on the stove on low heat to dry, then wipe with a new seasoning layer of oil to keep it non-stick and keep it from rusting.
I clean my cast iron skillets this way too and I drain my bacon grease into a glass jar that I keep in my refrigerator to season it when needed.
Never had country skillet before. But I didn’t grow up with most of these foods you guys have made. So you guys are giving me ideas on recipes to try as well! Haha! Where’s Gina and Kathy to help with your cast iron questions?!?!?! Lol Good Job Mrs. H!
Where are you located
@@ryanawilson8549 I am from Southern California but was never really exposed to these dishes since I ate more culturally based foods.
@@k.ambrosio602 makes sense
One way to tell if your skillet is at the right temp is, without any oils in the pan, put a drop of water in it. If it becomes a bead and starts doing circles around the pan, you're good. If it sizzles away you're too hot, if it doesn't sizzle away but doesn't bead, your not hot enought. If your pan is well seasoned and you cook at the right temp, you won't have a lot of sticking problems.
I've eaten something like this my whole life (well over 50 years now). Never really had a name for it. I live in the Pacific Northwest, but I think most people in America probably have one or more versions of it. It's basically just fried potatoes with whatever is on hand. Onions, peppers, veggies, bacon, sausage, ham, etc., and I either scramble some eggs in toward the end, or fry them separately over-easy or over-medium and put on top, so I can get the nice runny yolk mixed in (if I don't break the yolks, lol. I've had lots of practice though. I was cooking my own breakfast as a child). Cheese is always good if you have it. Many kinds will work.
I also like using leftover baked potatoes, and I use the leftover bacon grease and/or butter rather than oil. Everything is better fried in butter, imo.
How cute , The baby almost jump out to eat . Lol
Hi guys! I use salt to clean my skillet. Every once in a blue moon it might need dish detergent, but only do that once your skillet is seasoned well and a little nonstick. Otherwise continue to use salt and rinse with water only, and dry immediately. 😁
I have my grandmothers iron skillet
Cast iron skillets are durable, versatile, and hold heat amazingly well. Some tips:
1. *Do not wash with soap or metal scrubbing devices.* There is a protective layer of oil on it, also called the "seasoning." It keeps the metal from rusting. If you need to scrub out the pan, use salt.
2. If the protective layer of oil begins to get scraped away, you'll see rust on the surface. Wipe it away, and wipe a small amount of vegetable oil over the pan to keep it sealed against moisture.
3. You can also look up on TH-cam or the Internet about how to re-season a cast iron pan if it becomes necessary.
4. When cooking on cast iron, remember it has a lot of mass and holds a lot of heat. Watch the temperature on your stovetop. Iron takes a little while to heat up, but it *stays hot.* Bump it down a little if you start seeing the oil begin to smoke.
Feta cheese, omlete or scrambled egg, freash chopped spinach, and green onions. Yum. Fried potatoes and bacon on the side.
Pretty common breakfast dish at diners, but I'd wager families probably make this kind of thing on weekends for a sit-down breakfast, etc.
Honestly, not something I make myself terribly often, but I'm sure we've probably had something similar when I was growing up on more laid-back days on the weekends when there was more time to prep and cook and sit-down to eat. Otherwise it was more quick breakfasts like cereal, toast, fruit, juice, etc.
love a good breakfast skillet ( at our house we call it a breakfast bowl) it's also good with some salsa , or maybe a little ketchup on the potatoe part lol
All this on a giant piece of buttered toast would be absolutely delicious! Along with some country gravy ….GIDDY UP ! Cheers
This is similar to the skillet hash that I've made! Along with the potatoes, onions, and bell peppers I add smoked sausage, carrots mushrooms and sometimes cabbage and fry up everything until tender! I top with cheese( cheddar, Swiss, pepper jack, etc) cover and let cheese melt! So good for breakfast, lunch, or supper! Use whatever meats, veggies, seasonings and cheese you like!! So good! Love from a very cold Missouri!!!
Cast iron pizza is the BOMB!!
We made a Chicago deep dish skillet pizza and it was amazing th-cam.com/video/UnzCfZueq70/w-d-xo.html ♥️ 🇺🇸
My nieghbor is Italian American and she cook pizza in cast iron skillet and her pizza came out heavenly
We definitely have breakfast casserole or skillet breakfast in the south. I am a native Tennessean and also lived for a while in southern Georgia. It varies a little from region to region.
I would add some chopped onion to that recipe for a little extra flavor. I've also seen people add sliced mushroom but I don't care for that in my.
I would have completely covered the top of that Skillet dish with grated cheese. You can never have enough
Also I've seen it made with hash browns instead of diced potatoes but that's also a regional or a taste preference. I use whichever I have available. I often have a bag of frozen grated potatoes which is what we make hash browns.
Yours looks delicious.!!
You dont wanna wash it all the time can cause it to rust but if you do wash it you must put it in the oven to heat it up so it is really dry
Looks delicious!
A couple of thoughts - don’t sharpen your knife over the cutting board. Microscopic metal pieces will fall into your cutting board and get into your food.
Also, try adding chopped white onions when you fry the bacon. It will add tons of wonderful smell and flavor!
They're popular around the country. The chain Denny's makes them quite a bit.....I've always liked them, throw together something with love and you can't go wrong
Making me hungry. I personally use onion and garlic(careful not to burn since you went veggies before potatoes) in a skillet dish like this, and would probably add Jalapeno since that's a typical Californian thing to do, but that's just a preference. Still, a very classic dish in America. Every diner would have a version or 4 to pick from.
When i am in a hurry for dinner for the family, i slice keilbasa into 1/4 inch to half inch slices, fry it in a little bacon grease until the edges are crispy. Meanwhile i scramble a dozen eggs. (Four kids plus mom and dad) remove the 'basa scrape the pan (gets the sticky bits of the bottom of the pan) add a bit more bacon grease, add the eggs, when they are half way cooked, add the keilbasa back in and finish cooking the eggs with the keilbasa together, serve with toast, i never have leftovers or wnough for seconds. Quick, easy, and filling.
I'm from the deep South and I think that you have the making of a good southern cook. It just takes love, practice and the right recipe. You follow the recipes very well and I may just have to send you some of my mother's and grandmother's recipes...along with a couple of my own. Keep progressing so well and you'll deserve it.
Thank you Lee. Mrs H 💕