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Scrambled eggs, diced potatoes and everything else in the fridge.

Dad’s breakfast feast

That’s pronounced ‘slal-a-ma-goo’. It is a fusion of Dad meets leftovers for breakfast. Dad didn’t do much cooking while I was growing up; not even too interested in the traditional man stuff like grilling and such. Occasionally he would get inspired by the Thursday and Friday night leftovers in the fridge and start clanking around in the kitchen on Saturday morning. He would pull out a leftover baked potato or two and one serving of corn that wouldn’t otherwise see another light of day. A little grated cheddar and a few eggs whipped into a scramble to hold it all together and, there you have it, Slalamagoo. No two versions were the same. He would draw the children, there are seven of us, into the process like a pied piper spinning a tale of exotic fare. Before we’d know it, we couldn’t wait to taste his concoction.

Eggs-and-Potato-Skillet-Hash-SlalamagooDad passed away a couple of weeks ago and I was sorry that I didn’t get this recipe posted a month or two ago. It has been on my radar for several months especially as I have seen dad’s health decline. I know you’re out there dad and hope you can bend earthward to see my tribute to your culinary efforts. Remember those Saturday morning cooking events? I love you so much and really miss your presence. So here’s to you and those sizzling skillet supper ingredients made over for breakfast.  Do you have a leftover memory? Please share.

Recipe: Slalamagoo

Prep Time: 5 Minutes | Cook Time: 12 Minutes | Yield: 6 servings | Level: Easy


  • 1 Tbsp vegetable oil
  • 1-2 leftover baked potatoes, cubed;
  • leftover vegetables; corn, green beans, peppers, peas, etc
  • 1 Tbsp minced fresh or pickled jalapeno
  • A few eggs, beaten
  • 1/4  cup grated cheddar cheese
  • salt and pepper
  • diced tomatoes, optional

1 Heat a non-stick fry pan on high and add the oil.

2 Scoop the potatoes into the pan and brown. Don’t stir right at first, just let them brown and then gently turn to brown other surfaces, about 5-7 minutes.

3 Add the vegetables, jalapeno and cook until heated through, about 1-2 minutes.

4 Pour in the eggs then sprinkle in the cheese.

5 Salt and pepper to taste. Let cook and gently turn until eggs are just cooked.

6 Turn off the heat and add the tomatoes combining just so the residual heat warms them through. Serve and enjoy.

The amount of eggs depends on how many servings are needed and how many other leftovers are available. Add enough eggs to just kind of hold it all together or make it the primary ingredient so it serves a crowd of kids.

Dish Designer

  • No leftover baked potatoes? Quick bake one or two in the microwave.
  • Exchange jalapeno for a few dashes of Tabasco.
  • Exchange cheddar for Monterrey Jack or colby.
  • Add some onions like chopped scallions or diced yellow or red onions, whatever you have in your crisper or pantry.

Inspiration – George A. Horton, Jr.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

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4 Responses to Slalamagoo

  1. llcall July 15, 2011 at 10:09 pm #

    My leftover memories also involve slallamagoo…my Mom would tell us about Grandpa’s concoctions and try similar things out on us. I’ve never been much of a breakfast person, but I love hearing about Grandpa in the kitchen since I never witnessed that :) Thanks for sharing about your memories…I am really missing him too, so it is nice to hear about him. Also, I loved your “musical memories.”

    • helenhorton July 16, 2011 at 7:49 am #

      Another food memory about dad is always having plenty of food when the family would gather for dinner. He loved a buffet with lots of choices and more than enough food so we’d nver run out.

  2. Sharon July 18, 2011 at 2:26 am #

    I remember eating all those delicious Saturday morning breakfasts! Dad could always mix in the most unusual ingredients but somehow each slallamagoo tasted delicious. I also remember how Dad used pile all of us into our VW van and drive to the drug store to buy everyone a double decker ice cream cone. It was always a fun and exciting treat.

    • helenhorton July 18, 2011 at 7:43 am #

      That brings back memories. Dad would take us to Savon’s Drug ice cream counter. He would spoil us by splurging on 2 scoops at a nickle each. Back in the day that was a great find for a large family.

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