Ron Swanson Breakfast Skillet is the best way to start your day!
INGREDIENTS
STEAK:
- 1 Bone-in Ribeye
- ½ tbsp Kosher Salt
- ½ tbsp Black Pepper
- ½ tbsp Garlic Powder
- Lagavulin Whisky for serving
SKILLET:
- 4-5 Fresh Eggs
- 3 Large Russet Potatoes diced
- 3-4 Andouille Sausages
- 5-6 Bacon Strips
- ½ tbsp Kosher Salt
- ½ tbsp Black Pepper
- ½ tbsp Garlic Powder
- Chopped Chives for garnish
BACON WRAPPED SHRIMP:
- 5-6 Bacon Strips
- 5-6 Massive Shrimp peeled & deveined
- 2 tbsp Seafood Seasoning
INSTRUCTIONS
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Season your steak with salt, pepper and garlic all over. Set to the side till ready to cook.
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Next, season your shrimp and wrap with bacon. Secure with toothpicks and set to the side till ready to cook.
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Preheat the fire to medium-high temperature about 375F.
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Set the large cast iron griddle or skillet over fire.
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Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds.
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When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm.
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Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside.
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During the last 5-7 minutes, add some salt, pepper and garlic powder.
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Cook until tender and crispy. Once done, pull off and keep warm.
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Next, add your steak to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side).
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Once the steaks are done cooking, pull off and let rest for 10 minutes.
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Finally, add your bacon wrapped shrimp.
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Cook for 5-7 minutes the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm.
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When everything is done, add your potatoes back to the skillet.
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Spread the potatoes making a large ring in the skillet and add some oil to the center.
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Add your eggs into the middle and fry to preference.
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Add the rest of the cooked ingredients to the skillet for serving.
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Remove the skillet off heat and let it rest for 1 minute.
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Serve the whole skillet topped with some chopped chives and some Lagavulin Whisky. Enjoy!