Tag Archives: skillet potatoes

Father’s Day

Nacho Man’s agenda:

1. Sleep in (but only after he’s acknowledged the cats’ 6:15 request for kitty num-num)

2 Wake up to homemade cards a couple of hours later

3. Inform wife that the house is quite smoky (but it smells delicious, thank you very much)

4. Kick back in the recliner that said wife detests and read the Sunday newspaper,

5. Answer summons to the table and feast on a breakfast of spicy-sweet sausage (which I confessed to Nacho Man was supposed to be homemade chorizo but I didn’t have my act together, and he informed me that he doesn’t like chorizo), skillet potatoes, and Lupe’s scrambled eggs.

Spicy-Sweet Breakfast Sausage (makes 8 patties)

A bite of this sausage starts out sweet and smoky from the brushed-on maple syrup, char, and cumin, but heats up in the back of your throat after a moment.


1 pound pork sausage

1/2 teaspoon sage

1/2 teaspoon marjoram

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne (more if you like it extra spicy)

1 teaspoon pure maple syrup, plus more for brushing

pinch of red pepper flakes (optional)


1. Mix the meat, spices, and 1 teaspoon of maple syrup in a medium-sized bowl. Shape into 8 patties.

2. Heat a skillet over medium heat. Cook the patties for about 4-6 minutes per side, depending on thickness.

3. Brush with maple syrup, if desired.

Skillet Potatoes (serves 4-6)


2 pounds Yukon Gold potatoes, peeled and cubed

1 sweet onion, diced

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon seasoned salt (or regular salt)

1/2 teaspoon black pepper

pinch of red pepper flakes (optional)

1 4-ounce can diced roasted green chiles (optional)

1 bell pepper, diced (optional)

1 tomato, diced (optional)

1/4-1/2 cup queso fresco (optional)


1. Boil potatoes for 2-3 minutes and drain.

2. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add red pepper flakes if using. Add potatoes and stir frequently.

3. When potatoes begin to develop a brown char and crunchy coating, add diced onions and bell pepper if using. Stir frequently.

4. When potatoes are nearly done and onions are opaque, add garlic, seasoned salt, black pepper, and green chiles if using. Stir.

5. Remove from heat and serve. Top with diced tomato and queso fresco if desired.

Lupe’s Scrambled Eggs (serves 4-6)


8 eggs

splash of milk


1. Crack the eggs into a large bowl. We usually only use half the yolks, but today all of our eggs had double yolks, so it seemed futile.

2. Add a splash of milk and scramble well.

3. Set a large skillet over medium heat. Add eggs and stir frequently, but not too often, so you get nice big scrambled pieces.


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