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[quote=Anonymous][quote=Anonymous]Dad here, former teen boy. When I have overnight guests, If I cooked the night before, I’ve usually got leftover meat from dinner. Chicken,,steak, pulled pork, even fish, doesn’t matter.

In tepee morning, dice X number of potatoes and X/2 number of onions. Microwave the potatoes for a few minutes to get them started. Sauté the onions. If you have any bell peppers, them too.

When the onions, maybe peppers are softened, add the pre-microwaved potatoes. You’re going to need a decent amount of oil or fat because the potatoes absorb some. I save bacon fat.

Cook this all together in the skillet. Use a metal skillet that can be scraped with a metal spatula. I like cast iron. You need the toasted crispy portions of the potatoes. This is not a job for a delicate nonstick pan with silicone spatulas.

Add some combo of salt, pepper, Old Bay, Tony’s Creole shaker, Worcestershire, to taste.

Add the chopped up ,eat leftover from last night.

Now eggs. You can scramble a dozen and pour the whole thing and mix all together for an egg scramble.

For a smaller group, you can make little holes in the potato hash in the pan, and crack individual eggs in there to cook on their own, yolks intact. That takes more space, so you’d be working in a couple pans here.

Or you can do eggs entirely separately, either to order, or all scrambled.

Add grated cheese to the whole thing at some point while it’s hot enough to melt it.

Very popular.

[/quote]

+1! I do this when I’ve got a pile of boys over. Always popular.[/quote]

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