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.
Dad 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.
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
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.
- 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 Helen Horton
Photographs by Helen Horton
Updated: May 30, 2012