Scrapple Potato & Pepper Breakfast Skillet
- Ingredients
- 8 oz scrapple, sliced into ½-inch cubes
- 3 medium russet potatoes, diced small (about ½-inch pieces)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ medium yellow onion, diced
- 2–3 tbsp vegetable oil or butter
- Salt and black pepper, to taste
- ½ tsp smoked paprika (optional)
- ½ tsp garlic powder (optional)
- 2–4 eggs (optional, for topping)
- Fresh parsley or hot sauce (optional garnish)
Directions
1️⃣ Crisp the Potatoes
1. Heat 1–2 tbsp oil in a large cast-iron skillet over medium heat.
2. Add diced potatoes in a single layer.
3. Season lightly with salt and pepper.
4. Cook 10–15 minutes, stirring occasionally, until golden brown and fork-tender.
5. Remove from skillet and set aside.
👉 Tip: Cover the skillet for the first 5 minutes to help steam the potatoes and speed up cooking.
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2️⃣ Cook the Scrapple
1. Add a little more oil if needed.
2. Place scrapple cubes in a single layer.
3. Cook 3–4 minutes per side without moving too much so it develops a crust.
4. Once crispy and browned, leave in skillet.
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3️⃣ Sauté Veggies
1. Add diced onion and peppers to the skillet with scrapple.
2. Cook 4–5 minutes until softened.
3. Stir in paprika and garlic powder if using.
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4️⃣ Combine Everything
1. Return potatoes to the skillet.
2. Toss everything together and cook 2–3 more minutes.
3. Taste and adjust seasoning.
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5️⃣ Optional: Add Eggs
• Make small wells in the skillet mixture.
• Crack eggs into wells.
• Cover and cook until whites are set but yolks remain runny (or to your liking).
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🍳 Serving Suggestions
• Serve with toast or biscuits
• Top with shredded cheddar
• Add a drizzle of hot sauce
• Pair with fresh fruit for balance