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Mammy’s Breakfast Skillet with Potatoes, Peppers & Eggs

Bychandra Edgerton

There were certain breakfasts Mammy only made when she had company in town the kind of mornings when the house was fuller, the coffee pot stayed hot, and everyone drifted into the kitchen still waking up. That’s when she’d pull out her big skillet and start this breakfast: fried potatoes sliced into long half‑moons, onions and peppers cut into strips, loose sausage if she had it, and eggs cracked right on top.

You could hear the potatoes sizzling before you smelled them, and once the onions and peppers hit the pan, the whole house filled with that warm, savory smell that meant Mammy was cooking for a crowd. She always browned the sausage in a separate skillet first, then folded it in once the vegetables were soft and golden. And when it came time for the eggs, she’d crack them right over the top and put the lid on letting the steam set them until the yolks were somewhere between medium and hard.

It was simple, filling, and made with whatever she had on hand but somehow it tasted even better when the kitchen was full of people she loved.

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Equipment

Ingredients

  • 4–5 medium potatoes, peeled and sliced into long half‑moons
  • 1 medium onion, sliced into long strips
  • 1–2 bell peppers (any color), sliced into long strips
  • 1 lb loose sausage
  • 4–6 eggs
  • Oil for frying
  • Morton’s Nature’s Seasons (or salt & pepper) to taste

Instructions

  1. Cook the sausage: In a medium skillet, brown the loose sausage until fully cooked. Set aside.
  2. Fry the potatoes: Heat oil in a large skillet over medium heat. Add the sliced potatoes and cook until they begin to soften and brown on the edges.
  3. Add onions and peppers: Add the long strips of onion and peppers to the potatoes. Season with Morton’s Nature’s Seasons. Continue cooking until everything is tender and lightly browned.
  4. Add the sausage: Stir the cooked sausage into the potato mixture and let everything heat together for a few minutes.
  5. Add the eggs: Make small wells in the skillet and crack the eggs directly on top of the mixture. Do not stir.
  6. Steam‑set the eggs: Place the lid on the skillet and let the eggs cook until the whites are set and the yolks are between medium and hard just like Mammy made them.
  7. Serve hot: Scoop out portions with an egg on each serving.

Notes

  • Potatoes should be sliced into long, thin half‑moons for even cooking and crisp edges.
  • Loose sausage is traditional, but Mammy skipped it if she didn’t have any.
  • Don’t rush the potatoes browning gives the skillet its flavor.
  • Morton’s Nature’s Seasons is the exact seasoning she used.
  • The lid is essential for steam‑setting the eggs without flipping.

Storage

  • Refrigerator: Store leftovers in an airtight container for 2–3 days.
  • Reheat: Warm in a skillet over low heat or microwave in short bursts.
  • Freezing: Not recommended potatoes and eggs don’t hold their texture well.

If you want the full Mammy breakfast, try her Hot Butter Pan Drop Biscuits.

See all my recipes here.

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