with
Spicy Sausage, Mushrooms,
Hash Brown Potatoes and Cheese
I lived in the USA for several years when I was in my twenties, and one of the things I aways looked forward to every weekend, was a visit to the local Diner for brunch or breakfast; in the local diner (which was built onto a vintage Airstream caravan), one of the dishes that I used to order was a breakfast skillet, so today, having just returned from Las Vegas (more about that later!), I decided to recreate this classic dish, and I think my recipe for an “American Diner” Breakfast Skillet is pretty close to the original recipe that I enjoyed all those years ago. The key is to use spicy sausages, or spicy Italian sausage as they are called in the US, I used some Chorizo sausages by Heck, which added colour as well as the required spiciness.
The other key element in a “breakfast skillet” are the hash-brown potatoes, which can be bought with ease now, from the frozen food cabinet in most supermarkets; you need to allow them to defrost, so they can be shredded before being cooked, or, if you have the time and a grater attachment on a food processor, then you can shred or grate your own potatoes to make the hash-browns. And, as in the name, you also need a good heavy-based skillet, such as a Le Creuset or an iron one, similar to the one I used which is shown in my photos. I served my “American Diner” Breakfast Skillet with some sourdough toast, tomato ketchup and a lovely little salad in a tea-cup, a recipe for the salad will follow in another post.
Served this way, with toast and salad, you have a lovely brunch, light lunch or family tea (supper) dish that is easy to make, and will satisfy everyone. If you want to make a veggie version, then omit the sausage, and add some mixed peppers, tomatoes or even some veggie sausages if you want the extra texture. However, this recipe is wonderful when served for a lazy breakfast or brunch over the weekend, with a big pot of tea or coffee, a newspaper and lots of time! Back to Vegas briefly, I was there last week for 6 days to cover the Vegas Uncork’d Food Festival; now, they say “what happens in Vegas, stays in Vegas”, but, I WILL be spilling the beans in another post about what I got up to in this bright, vibrant and colourful destination, so do keep popping back to read my account of my time there. That’s all for today, I will also be back with more recipes and some reviews in where to eat and sleep in London. Karen
“American Diner” Breakfast Skillet
Print recipe
| Serves | 4 to 6 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Allergy | Egg |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Thanksgiving |
| Region | American |
| By author | Karen S Burns-Booth |
Ingredients
- 450g spicy sausages, skinned and broken into chunks (I used Chorizo sausages)
- 1 large onion, peeled and diced
- 50g mushrooms, trimmed and roughly chopped
- 450g defrosted frozen hash browns (crumbled)
- 8 free range eggs (beaten with salt and pepper to taste)
- 225g grated mature Cheddar cheese
Note
A classic American Diner breakfast skillet recipe where spicy sausage, mushrooms and potatoes are cooked with eggs and cheese for an easy to prepare, and extremely tasty breakfast, brunch or luncheon dish.
Directions
| Step 1 | Brown the sausage, onions and mushrooms in a medium heat-proof skillet, about 8"(20cm), that has been lightly greased with vegetable oil. Cook the vegetables for 7 to 8 minutes, stirring all the time until the sausage is cooked and the onions are translucent. |
| Step 2 | Add the defrosted hash browns, and cook for a further 4 to 5 minutes, again, stirring all the time until the hash browns are golden brown and crispy. |
| Step 3 | Pour the seasoned, beaten eggs over the top of the sausage and vegetable mixture, and stir them into the mixture gently, so the eggs permeate throughout the mixture. Cook over a low heat for 5 to 6 minutes or until the eggs are nearly set. |
| Step 4 | Sprinkle the cheese over the top of the mixture, and then bake in a pre-hated oven at 200C/400F/Gas mark 6 until the cheese has melted and the mixture is firm to the touch. Or, you can place the skillet under a grill to finish off the dish, cook as above. |
| Step 5 | Serve immediately, with salsa, salad and tomatoes, |
A Diner meal in Vegas:
Chicken fried steak with Bloody Mary
A Classic Diner Menu:
Definition of a Diner:
A diner is a small fast food restaurant that is found in the United States and Midwest, as well as in Canada, and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, and have a distinct exterior structure, a casual atmosphere, a long counter with bar stools where patrons eat their meals, and late operating hours. Diners frequently stay open 24 hours a day, especially in cities and towns with a busy bar scene or with factories with night shift workers. Bar patrons seeking a post-“last call” venue to socialise and get food as well as shift workers leaving their factories historically provided a key part of the customer base.
From the 1920s to the 1940s, diners were usually prefabricated in factories (like mobile homes) and delivered to the restaurant site. As a result, many early diners were typically small and narrow, because they had to fit onto a rail car or truck for delivery to the restaurant site. Some of these diners have been expanded over the years through additions onto the prefabricated structure, while many contemporary diners are fully built on-site instead. Diners were historically small businesses operated by the owner, however many diners are currently operated by chains.
Diners typically serve American food such as hamburgers, french fries, club sandwiches, and other simple, quickly cooked, and inexpensive fare. Much of the food is grilled, as early diners were based around a grill. Coffee is the ubiquitous beverage at diners, even if it is not always of high quality. Diners often serve hand-blended milkshakes and desserts such as pies, which are typically displayed in a glass case. Classic American diners often have an exterior layer of stainless steel siding—a feature unique to diner architecture. In some cases, diners share nostalgic, retro style features also found in some restored drive-ins and old movie theatres.
What is a diner – taken from Wikipedia
Ron says
Karen – As an American living in Sweden, I truly enjoyed your post. It took me back to my youth when we had breakfast for dinner at least once a week. Thanks for the memories.
Karen Burns-Booth says
Thank you so much Ron, it seems we both have wonderful memories of this kind of American breakfast/brunch for dinner dish! I’m so pleased you enjoyed the post too, Karen
Linda says
I don’t have an ovenproof frying pan, so could I put this in an ovenproof dish & just cook it in the oven instead
Karen Burns-Booth says
Hi Linda, yes that’s absolutely fine! Let me know how it turns out, Karen
Margaret Robinson says
Living in California, we do have diners, but it seems as though most places that are “restaurants” if open during the day, will serve some sort of breakfast. I was just in a local restaurant this morning that serves most Persian food, yet breakfast on the weekends is American standard and it was absolutely delicious!
On the Monterey Peninsula we have lots of breakfast places and the majority of them are delightful, serve great food, but your photos are impressive and truly lovely. Will try the recipe for the breakfast skillet – it looks yummy!
Thanks for the great post (as usual).
Karen Burns-Booth says
Thanks so much for leaving this really interesting comment Margaret, and, I was intrigued to hear about the local restaurant that served Persian food too! I hope you enjoy this recipe when you make it, do let me know! Karen
Shannon says
I just stumbled upon your lovely website today, as my high school son and
I were looking for information about rations and cooking during WWII England.
I am an American whose ancestors came from England to the colonies in the 1700’s,
and I love anything and everything having to do with England. I can’t wait to come
back and visit around your site when I have more time. The Breakfast Diner Skillet
looks delicious, and I can’t wait to try it.
Thanks for all of the time and effort you have put into your beautiful website.
Karen Burns-Booth says
Thank you so much for the lovely comment Shannon, and I am delighted that you enjoyed reading my posts!
All of my WW11 posts and recipes are here, which may make it easier for you if you need to come back for more research:
Living off Rations and WW11 Posts
Thanks once again for your lovely comments, do keep popping back too!
Karen
Deanna says
I love it and it is very USA!! We love our skillet meals here!! This looks so yummy!!!
Karen Burns-Booth says
Thanks Deanna, I do love using my skillet, which is made in the USA as it happens! Karen
jacquee | i sugar coat it! says
I love having breakfast for dinner and skillet bakes are one of my faves! This looks so very mouthwatering.
Karen Burns-Booth says
I could eat breakfast all day too Jacquee! Thanks for your lovely comments too!
Tara says
Beautiful styling as always, Karen! Diner breakfasts are a favorite with my husband. He would absolutely love if I made this.
Karen Burns-Booth says
Thanks so much Tara! I really miss you and the others at the SRC, and I must try to make time to come and see what you are up to more often! Karen
Julia @ Happy Foods Tube says
This breakfast skillet looks delicious. An American diner – any American diner is probably the first thing I will be “visiting” if I ever get to the US. Love the look of them! 🙂
Karen Burns-Booth says
Thanks Julie – I love Diners, they offer freshly cooked to order American classics!
Tracy | Baking Mischief says
Breakfast skillets are definitely one of my favorite diner foods here in the US. I love the way you styled this dish. It’s such a cute way to serve breakfast for dinner!
Karen Burns-Booth says
Thanks Tracy! I love to play with my food sometimes, for photo shoots!
Mahee Ferlini says
I love this post, I feel like most of the people ouside US do not know how good and healthy are the American classics
Karen Burns-Booth says
Thank you Mahee – I do love some of the American classics too!
Linda says
I live in Greece & we can’t get Hash Browns here. What can I use instead please?
Karen Burns-Booth says
Grated cooked potatoes will work Linda, hope that helps. Karen
Linda says
Thanks Karen.
Skins left on or off?
Baked or boiled?
Karen Burns-Booth says
Either or, depends on your preference although baked is not as good as boiled.