On an Icy Sunday - what to do? A BRUNCH SKILLET!

This morning was a lazy one - we were up late last night producing a music event at our songwriter showcase - Riverside Rhythm & Rhyme and church was canceled due to freezing rain this morning (YAY!) so a hot nutritious breakfast was in order, but I didn't really want to spend a lot of time...
I have a stock pile of sweet potatoes left from the holidays and eggs...and a small pack of ground beef that hadn't been used for dinner this week....and a plan was born.

This meal can easily be turned vegetarian by instead of the meat gravy making a mushroom gravy or creamed spinach sauce.

If you have children who can help - get them to grate 1 large or two medium sweet potatoes using the medium grates on a box grater....the ones you'd use for shredding cheese for pizza.


Sweet Potato Skillet with Creamed Beef


Creamed Beef Sauce:
In a skillet warm
1 Tbsp oil or fat
Add
1 small onion chopped
1 tsp salt
1/2 tsp pepper
let cook for a minute or two
then add the feature:
ground beef, chipped beef, sausage meat, mushrooms, spinach
The amount of the above ingredient can vary by taste buds, or by what you have available...
Mostly you are looking to flavor the sauce.....
Let this mixture cook through.
(if using spinach - let it barely wilt then turn off the heat)




In a separate sauce pan melt
1 Tbsp butter
Add
1 Tbsp flour
Mix until incorporated over the heat
Whisk in
2 Cups Milk
a sprinkle of nutmeg
salt
pepper
oregano
sage or thyme and any other seasoning that you like
let warm to almost a boil
Add the mixture from the skillet
Mix and keep heat at low to med-low







Sweet Potato Skillet:
Using the already hot skillet - if needed warm
1 Tbsp butter or Oil
Add
Sweet Potato Shreds
salt
pepper
garlic powder
oregano
any other seasonings that you like
Cook stirring frequently until most potato shreds are not raw any more (10-15 min)
Spread the potato mixture evenly across the pan and





Break fresh eggs evenly spaced onto the potatoes.
Use as many as needed for serving your family.
I used 4 eggs (all were double yolkers)
Put a lid over the mixture and cook until eggs are cooked to desired done-ness.
This could take another 15 minutes as the eggs are not directly on the bottom of the pan....just keep checking.

Plating:
Well, the sauce/gravy can go on the bottom, or the top - your choice. :)
Cut wedges of potato egg skillet for each person and plate as they desire....
With toast or without.....
Everyone in my family ate it up!