We've all seen those Jimmy Dean skillets, and I thought I'd copy it.
Here's a list of the ingredients I use, but my ratio's and prices may be a bit off because most of the vegi's I get come from people's gardens. Since I don't buy them, and I didn't weigh them, I am just approximating.
Code: Select all
Food Amount Price/unit Units Total
Potatoes 10lb 2.50-3.00 1 2.50-3.00
Green peppers 7ea 0.79/ea 7 5.53
Onions 4lbs 1.19/lb 4 4.76
Red peppers 4ea 1.29/ea 4 5.16
Jalapeno's 5-6 large 1.79/lb 0.5 0.90
Smoked Turkey Sausage 2lbs 2.50/lb 2 5.00
Bacon 1lb 3.50/lb 1 3.50
Total ~20lbs 27.35-27.85
Yeah, as you can see, it makes about 20lbs of food. Here's the hard part, seasoning and storage. If you're making this to be cooked that morning, then you can season it however you want. If you're making a large amount to freeze and use at later dates, like me, you cannot use salt. You can add all the non-sodium seasoning you want prior to freezing; Pepper, garlic, Mrs. Dash, etc. Using salt causes the moisture to come out of the potatoes and other vegi's which, as it's freezing, causes the whole thing to freeze together in a huge chunk. Not cool.
You want to dice up the onions, green and red peppers, bacon, and turkey sausage into about 1cm squares/cubes. The jalapeno's you'll want real small. The potatoes I have those cut in about 1cm x 1cm x 2cm chunks. Once everything is cut up, add your seasoning and mix.
You can store it in those gallon ice cream buckets, plastic bags, tupperware, etc. When it's time to cook, scoop out what you need, oil your pan, and cook medium-high heat for 15-20min stirring every minute. This will get everything nicely brown/burnt. Lower your heat, push it off to the side and stir in your eggs to scramble. 6 eggs per 1-1.5lbs is a pretty good ratio.
Obviously you can reduce the amount you cook. I used 10lbs of potatoes but you can also buy 5lb bags and half everything.
