This recipe is as flexible as it is filling, and even though we use pork, almost any ground meat can be substituted. If you opt to use a different kind of meat, keep in mind you may need to use more cooking fat of your choice for frying. We get our ground pork from Cypress Grove Farm and Windhaven Farm, and the meat is naturally fatty, thus negating the need to use additional oil, butter, or lard. I find it convenient to dice and boil the potatoes in large batches, and store them in the fridge so they are ready for use on busy mornings. If you pre-cook the potatoes, this meal is quick to prepare and oh-so-satisfying.20181206_100449.jpg


half a pound ground pork

2 cups diced red potatoes, that have been boiled until just tender in salted water

3 eggs, mixed together with a pinch of sea salt

1 teaspoon dried sage

1 teaspoon dried thyme

additional sea salt and pepper to taste


Heat a large pan, preferably a well-seasoned cast iron skillet, on the stove on medium-high heat. Once hot, add oil/butter/lard (depending on the fattiness of the meat you are using) to the pan, followed by the pork. If your pork is already high in fat, you may not require additional cooking fat. Stir occasionally as it cooks, and break it up into small, even fragments. Sprinkle a pinch of sea salt, black pepper, and the sage and thyme towards the end of cooking, and stir to combine.

If you prefer your meat more crispy, make sure it is spread even in the pan, and do not stir frequently. Flip sections once or twice during cooking, and break up the meat when it is almost done.

Once the pork is cooked through, carefully spoon it onto a plate. Try to reserve as much melted fat in the pan as possible. Add more cooking fat if the pan is completely dry. You need roughly a tablespoon of fat in the pan before the next step.

Add the cooked potatoes to the pan, and saute them until they are warmed through, and golden on the outside. Cook to your desired crispness. As with the pork, if you prefer very crispy potatoes, spread them evenly in the pan, without crowding, and stir less frequently.

When the potatoes are browned to your liking, add the pork back in and briefly stir to combine. Add the eggs, and quickly stir everything together until all the elements are evenly combined and the eggs are cooked through. This only takes a minute or two.

Serve hot with orange juice, or some other sweet side dish.

This dish refrigerates and reheats very well. You may also like serving hot with grated cheese on top.20181206_1046581.jpg

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