Behold, the only dish that makes eating your veggies first thing in the morning fun. Old Bay has a way with potatoes, onions and mushrooms have a way with bacon and ham, and Tillamook Medium Cheddar has a way with, well, all of it.
“This recipe works with just about any combo of meat and veggies. We serve ‘em up with flank steak or country ham. You can use whatever is in your fridge and scale up the recipe as needed depending on how many people you are feeding. In the south they are just called ’Scattered, smothered and covered’.” – Walt Alexander of Pine State Biscuits
1 medium yellow onion, diced
8-12 white button mushrooms, sliced
6-8 tablespoons (2.8-3.8 oz) olive oil
A few fresh (20-24 oz) Yukon Gold potatoes, diced (or a few bags of frozen shredded potatoes)
2 tablespoons canola oil
2 tablespoons peanut oil
2 flank steaks (3-4 oz each), ¼” thick, cut into 3 inch slices (you may also use 2 thick slices of ham cut into cubes or 3 strips of cooked bacon, diced)
1 cup (4 oz) of Tillamook Medium Cheddar Cheese, shredded
Hash spice to taste (recipe follows)
2 tablespoons Old Bay seasoning
1 tablespoon salt
½ tablespoon black pepper
Combine ingredients in hash spice and set aside. Sauté onions and mushrooms in olive oil until onions are clear and tender. Remove from heat. In a separate pan (cast iron skillet preferred), cook potatoes in canola and peanut oil until tender. (Hint: if using shredded potatoes, spread about ½” thick to get a great crunchy texture and fully cooked through potatoes.) As potatoes finish cooking, season with hash spice, to taste. Top with onion, mushrooms, steak, ham or bacon, and Tillamook Medium Cheddar Cheese. Cover with a lid, or put the cast iron in the oven at 300°F until cheese is melted (2-3 minutes). Garnish with your favorite hot sauce, and dive in!