Sunrise Skillet Recipes

Steps:

• Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.
• Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.
• In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.
• Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
• Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.

Steps:

• Heat oven to 400ºF.
• Drain 1 can tomatoes; discard liquid. Heat oil in large ovenproof skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in tomatoes and red pepper; bring to boil, stirring occasionally.
• Top with eggs, spacing evenly over tomato mixture. Sprinkle with cheese.
• Bake 16 to 18 min. or until eggs are done.

Steps:

• For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
• Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
• For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
• In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
• Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
• Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
• Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.

Steps:

• Pour the potatoes into a dutch oven or (large sauce pan) and fill with just enough cold water to cover the potatoes by 2". Add the salt to the water and stir.
• Bring to a boil over medium high heat. When water begins to boil, turn the heat down and simmer the potatoes (covered, stirring occasionally) for approx 5-6 minutes.
• Now add the shredded coleslaw mix to the pot, return to a simmer, and continue (covered, stirring occasionally) for another 6-8 minutes.
• Meanwhile, dice up the can(s) of corned beef, (roughly the same size as the potatoes).
• Place the vegetable oil in a large skillet.
• Drain potato and coleslaw when they are cooked thru.
• Heat oil in skillet over medium heat and add in the diced corned beef. Fry for approx 3 minutes, then toss in your potato and slaw mixture. Fry for approx 5 minutes (stirring occasionally) until meat and veggies are crisped to your liking. Season to taste. It's as simple as that. You have your meal without the time and work. You may also choose to add some beaten eggs and shredded cheese to this recipe and make it into a breakfast omelet, frittata or quiche (see photos). The possibilities are endless. Enjoy!

Steps:

• Preheat oven to 350 degrees F. Grease an 11X7 baking dish.
• Crumble and cook sausage and onion in medium skillet over medium heat until browned. Drain off fat.
• Spread bread cubes in dish; top with sausage, peppers, and cheese.
• Whisk eggs, milk, salt, pepper, and mustard until well blended; pour over cheese.
• Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
• Note: This may be made the day before and refrigerated overnight. Baking time should be increased to an hour.

Steps:

• Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.