I got myself the 12 inch Lodge cast iron skillet in September and liked it so much that I got the 10.25 inch one. I might even decide to get the 8 inch and 6 inch ones from Lodge or a different company. I cook steak on my 10.25 inch and I have been making some of the best steaks that I have ever made. I use the 12 inch for cooking a bit in bulk. Love my cast iron skillets.
My husband purchased a skillet to cook a expensive steak on our 2nd anniversary. He was an inexperienced cook at the time (still is lol) and dinner was a disaster. Long story short I’ve been making countless dishes with the same skillet.. it’s been more then 11 years later. It’s a gift I never asked for, but im so happy he got it. One day I hope to have it as long as you. Skillet for Life! 🍳 ✊🏽
@@btw-3006 I will recommend going to a thrift shop or garage sales and looking for older cast iron. It is not as cheap as it used to be, but it is still less $ than buying new, and the old ones are better pans with smoother cooking surfaces (for reasons). There are plenty of videos about how to clean and re-season a cast iron skillet, and it's not that hard. I have several older ones, including one from the 1910s. BTW, get a number 8 or number 6 if you are cooking steak for 1 or pork chop for 1. The less extra space in the pan the better.
I’ve made this dish 3-4 times and it is delicious. You really need a huge cast iron pan. It is truly my favorite breakfast meal, but I add 5-6 eggs, and a huge cup of coffee. It really is 2 meals in one. Truly a weekend meal, a home wrecker of a meal. I live it so much.
I'm on a Sam The Cooking Guy binge right now. So much inspiration here. Love the fact that the bits that go wrong (lights falling), burning his mouth, etc aren't edited out.
I have semi retired in recent years. My wife and I have poured ourselves into gardening and cooking. I really enjoy these videos. I find them as entertaining, and educational. They're also very motivating. Thank you Sam 😊
Yeah! Been watching for years, in fact have watched all his vids. Some of the recipes are outlandish, kind of nonsense , “can’t think of what I can record” vids.
Antonio Hernandez These recipes are hands down my best. Just throw some potatoes, chicken breast, thick sliced bacon, paprika and an insane amount of salt pepper and paprika powder into a pan and drink an insane amount of alcohol. It'll turn out GREAT
@@johnnyangel9163 anthony bordain did it in hia show more times than I can count. Stop being a basic b*tch and let Sam say what he wants to say. What's more sinister? Some guy cussing or someone putting muzzle on another?
Got the wife to take a shot at this this morning, for the first time, with a healthy dose of "what have we got." Chunky potatoes, hot pork breakfast sausage, scrambled eggs instead of baked. And even for a first try, came out about a 9.5. A little fine tuning, a little adjustment of proportion and seasoning, it will be a 9.95. And not a crumb left over, and easy cleanup. I'm proud of her. She rose to the challenge of trying something unknown, and it came out SO Well. Thank you,Sam...
So far everything I've made from Sam has been a phenomenal success and I can't say that about anyone else I've followed on UA-cam. A lot of great chefs too no doubt but these recipes and instructions he gives never seem to fail me so THANK YOU Sammy boy! Wish you were my Sous or Exec Chef bud.
Actually I was thinking once he did carnitas, I would love some roasted hatch green chili’s. But...more to the point, Sam does an excellent job demonstrating the “how”. Then let’s us make it our own!
Love it! been making different versions of this for 40+ years, correction; there is no perfect way to cook an egg, from raw to crispy - I love them all!
Having just used this skillet for the first time, ua-cam.com/users/postUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
I'm with ya... I collect old cast iron, has to be pre 1960, but I cook on it everyday, we would be a lot healthier if we all did the same. Just my 2 cents.
@@GregCameron2008 But the lighting is terrible. So washed out and way too bright on that awful white wall. If lighting is the reason they are there Max needs to wake the fuck up.
Thanks for this one. My wife and I love this idea. She says when I cook I dirty too many dishes and this solved that problem. My change is to use Golden Potatoes, run them through my french fry slicer, then slice them, with a knife, cross wise into cubes. Fresh cut potatoes beats the heck out of bagged frozen preprocessed potatoes. If cooking for more than 2, I cook the potatoes in batches so each cube has a good chance of touching the cast iron. I'd say something bad about you, so that you would mention me in your next video, but I love the ideas, methods, and most of all the results. Keep cooking!
omg idk why i watch these videos when I am intermittent fasting! Love cast iron pans! I also really love using metal utensils instead of plastic. Really helps maintain the cooking part of the pan since it does a great job cleaning out the food bits.
I cooked my eggs a tad too long and my hashbrowns did not come out as good as yours looked but this is only my 2nd time trying an iron skillet your dishes look amazing
I know this isn't a health channel by ANY means. But this channel has been part of the force that has caused me to cook at home. With all the uploads I am constantly being inspired. I'm down almost 20 pounds just by cooking most my meals myself. Only damn thing I changed. I love dishes like this that incorporate delicious vegetables while still being bomb af. Omfgg as I'm typing this you just pulled out the carnitas and I said to myself PUT IT IN THE SKILLET! ...and ya did... Great minds..
Dude you are killing me here... We are watching all your videos while cooking every night, pause, rewind, play, pause.... And now in the mornings too..! Awesome, just awesome! Thanks, we all love you here.
Dandahermit Seals I made it yesterday morn and substituted Sam’s Surf and Turf steak for the carnitas while the waves crashed in the background (New Brighton State Beach Park). It was tremendous!
We called this a Mountain Man Skillet. I used to do pre-1830 Rendezvous camping so I have a respectable cast iron collection. My two favorite skillets are my 12” and my 15” (Im usually cooking for 10+). I used to peel potatoes cook them and they would burn, or be partially raw and then one day I was cooking along side a guy that pulled out a box of pre-shredded hash browns. I’ve never looked back. Thanks for sharing.
When I do it, I only do cooked breakfast sausage, diced onions, potatoes, I beat 8 eggs (pour it all over it) mix it all together while it cooks. Then top it with a full 8oz bag of shredded cheese. = WIN!
If you look at the pan he's holding up at 0:12 the right way, you can trick your brain into thinking that the pan is flipped around and get a cool switching back and forth 3D effect
I personally like it when the potatoes haven't been mixed in yet and when you use more oil combined with butter with the potatoes which gets them way more golden brown. While they cook you cook in a separate pan the bacon and sausage cut up, and use that oil with peppers, tomatoes, onions, and mushrooms all diced except for the mushrooms. Then the eggs over easy in another pan. You throw in the already cooked bacon and sausage into the cooking veggies to get it hot again, after the potatoes are done after a flip, throw all that stuff on there, then the cheese so it naturally melts, and then the eggs. Make sure you time it right, because eggs cook fast and you don't want them to get chilled. So after you put all the stuff in and the cheese, use the same pan to cook the eggs over easy to let the cheese melt. Then bam. Serve with toast, pancakes, or waffles. Maybe even donuts :) beautiful brunch.
This is my second Sam The Cooking Guy video watch. While egg dishes of every stripe and color are staples in the household, I've never done a one-skillet eggs sunny-side-up oven-finish. Suddenly discovered I was jonesing for this. Pulled it off in grand fashion, but was about 0.5 points off from sticking the landing on the eggs...yolks were slightly more cooked than I prefer. Departed from Sam's spice mix, instead going with a yellow curry and smoked paprika. Yeah, it was a pretty phucquing good breakfast. Next time I'm considering smothering the bad boy with a Hollandaise sauce. Thanks Sam.
Thanks, Sam! I love the simple recipes you cook for us mainly because they're put together with the thought that they can be changed, improved, messed with to our own taste! This dish is calling for tortillas and hot Mexican sauce, for crying out loud, I'm not even Mexican but live with one. Thanks again, dude.
Thanks for reminding me about the leftovers oh, I have some leftover mushrooms and summer sausages I can put in mine in the morning. I can't wait for breakfast. I will also have some jalapeno pepper jam on the side.
Just made this with chorizo and it was amazing. My family has already requested this again. My eggs took alittle longer in the oven but made it just like the recipe with the addition of the chorizo.
That’s our family’s leftover night every week... sometimes it’s ‘breakfast hash’... especially if we just had a roast. Lol. Seriously some of the best meals ever.
Sam, you probably do this all ready, but when I'm cooking up hashbrowns I cook them until the bottom is done,then I slid it out of the pan onto a flexible cutting mat. I then put another mat on top of that, turn it over and then put back into the pan to cook the other side,, works great ,, Cheers ....
Used this more as a guide since I didn’t have all the same ingredients. Did a blend of regular & sweet potatoes. No veggies so I made mine more of a meat lovers version with honey glazed ham and bacon bits. Lots of cheddar cheese too. Everyone loved it. Big hit. Recommended!
New to this channel and already a fan lol this guy is definition of a guys appetite. We don’t need fancy, we want quick and easy delicious leftovers slapped together into perfection lol am I right fellas?
As a man who is absolutely addicted to carnitas, Blew my mind when he said carnitas. I can't believe I've never thought of having carnitas in my breakfast plates!! Great job!! Can't wait to try this myself.
I didn't have the shredded pork, but I substituted with left over NY Strip cut into strips. I didn't have the hot pepper, but I substituted with shiitake mushrooms. I added some hot sauce when serving and it was a wonderful steak and egg skillet!!! Can't wait to try some other variants with this dish!
Im on the ball about getting cast iron skillet/pan, seeing as i go through a lot of regular ones every few years. I do have rectangle one for 5 years i love using making small things with it. Yet despite some hardships i have given it, still looks nice to this day and i rarely have to season it. So im thinking perhaps getting a larger skillet/pan to cook with.
I don’t know why, but just once I’d love to see Sam take a bite out of something he made and say, “You know what, this really isn’t that good”. 😂😂
he would just add sum to it
That would be revolutionary to food vlogging. But I'd do it!
I dunno.. do you see what he makes?
@Sivan Yalda Somebody needs a fresh tampon methinks
Sivan Yalda fuck you
I'm 70 and still using my iron skillet 50 years later. Every kitchen must have one.
I got myself the 12 inch Lodge cast iron skillet in September and liked it so much that I got the 10.25 inch one. I might even decide to get the 8 inch and 6 inch ones from Lodge or a different company. I cook steak on my 10.25 inch and I have been making some of the best steaks that I have ever made. I use the 12 inch for cooking a bit in bulk. Love my cast iron skillets.
My husband purchased a skillet to cook a expensive steak on our 2nd anniversary. He was an inexperienced cook at the time (still is lol) and dinner was a disaster. Long story short I’ve been making countless dishes with the same skillet.. it’s been more then 11 years later. It’s a gift I never asked for, but im so happy he got it. One day I hope to have it as long as you. Skillet for Life! 🍳 ✊🏽
@@TastyEats Cute story!
@@btw-3006 you'll get the smaller ones as you age. By 70 I couldnt pick up my big ones. Pass them on. They last forever.
@@btw-3006 I will recommend going to a thrift shop or garage sales and looking for older cast iron. It is not as cheap as it used to be, but it is still less $ than buying new, and the old ones are better pans with smoother cooking surfaces (for reasons). There are plenty of videos about how to clean and re-season a cast iron skillet, and it's not that hard. I have several older ones, including one from the 1910s. BTW, get a number 8 or number 6 if you are cooking steak for 1 or pork chop for 1. The less extra space in the pan the better.
"It was in a 400 degree oven that was so stupid"
Immediately after that statement takes another bite.
Exactly and I do every time.
I laughed my ass off
yup , same , just to make sure lol
once your mouth is seared the second bite won't be felt....
Exactly!
I’ve made this dish 3-4 times and it is delicious. You really need a huge cast iron pan. It is truly my favorite breakfast meal, but I add 5-6 eggs, and a huge cup of coffee. It really is 2 meals in one. Truly a weekend meal, a home wrecker of a meal. I live it so much.
Smoke a big ole fatty while its in the oven and break out the hotsauce!!
I'm on a Sam The Cooking Guy binge right now. So much inspiration here. Love the fact that the bits that go wrong (lights falling), burning his mouth, etc aren't edited out.
My cast iron skillet will be 100 years old today! Been through 3 generations of my family, and it still cooks beautifully!
How often do you re-season it?
Thalanox can u please shut the fuck up
Connor Underwood 💀😭
"It was in a 400 degree oven - put it right in my mouth... Like an Idiot" Let's do it again!!!
@speghitti isnt sam canadian?
@Chris Ruiz Born in Vancouver, Canada. Live in the San Diego area.
speghitti lmao@ waited my whole life😂😂😂
@speghitti wow why dose everything has to be American
I have semi retired in recent years. My wife and I have poured ourselves into gardening and cooking. I really enjoy these videos. I find them as entertaining, and educational. They're also very motivating. Thank you Sam 😊
Just found this guy and now I'm a fan he's pretty F'N awesome.
yeeeees
Yeah! Been watching for years, in fact have watched all his vids. Some of the recipes are outlandish, kind of nonsense , “can’t think of what I can record” vids.
That's what ur mom said, when she met me.
@@moviemania1137 My mother is dead, and I am quite sure you were not in the will, LMFAO.
Honestly this looks like the dishes I throw together after a long night of drinking.
lol, the rare moment your inner chef has a chance to come out and blow your taste buds away. :D
@@angelaengle12
When your inner chef takes over, and everything sounds good, so you throw it all together in a pan.
@@AntonioHernandez-rh3wx lol!
Then you're exactly the type of person I like to go drinking with. :D
Antonio Hernandez These recipes are hands down my best.
Just throw some potatoes, chicken breast, thick sliced bacon, paprika and an insane amount of salt pepper and paprika powder into a pan and drink an insane amount of alcohol. It'll turn out GREAT
I can never get enough of Sam's one liners! I too hope to be this witty in my videos! Lol
Sam's intro music makes me want to twerk.
Something about cooking and cursing makes sense
I cook every damn day and when I do I curse more than Sam and less orgasmic sounds.
He should temper his language.Swearing makes him look stupid.
@@johnnyangel9163 anthony bordain did it in hia show more times than I can count. Stop being a basic b*tch and let Sam say what he wants to say. What's more sinister? Some guy cussing or someone putting muzzle on another?
Gordon Ramsay would bitch slap you.
That's honestly the main reason why I can watch Sam. Makes me think he's normal because if he didn't he would seem like a robot lol
Got the wife to take a shot at this this morning, for the first time, with a healthy dose of "what have we got." Chunky potatoes, hot pork breakfast sausage, scrambled eggs instead of baked. And even for a first try, came out about a 9.5. A little fine tuning, a little adjustment of proportion and seasoning, it will be a 9.95. And not a crumb left over, and easy cleanup. I'm proud of her. She rose to the challenge of trying something unknown, and it came out SO Well. Thank you,Sam...
So far everything I've made from Sam has been a phenomenal success and I can't say that about anyone else I've followed on UA-cam. A lot of great chefs too no doubt but these recipes and instructions he gives never seem to fail me so THANK YOU Sammy boy! Wish you were my Sous or Exec Chef bud.
Agree 100%
The best thing about Sam's food is that it's fairly simple. He so good at explaining how to do it and is fun to watch to boot.
@@Ed-cs6kw I agree but the chit chat is a bit too much for me. Sometimes I have to skip a few minutes just to get to the recipe. Lol
It's Sunday morning, I've just made this and it's 4 minutes until I take it out of the oven... I can't freekin wait!
James Finch well, was it good?
Welllllll........
Well that was last week, its now Thursday and I've made it twice since! Soooooo good
James Finch hows it now
James Finch you heard the man, how is it now??
You know what the needs some hot sauce.
ToxicFume That sounds pretty good.
I was thinking a good salsa verde
Actually I was thinking once he did carnitas, I would love some roasted hatch green chili’s. But...more to the point, Sam does an excellent job demonstrating the “how”. Then let’s us make it our own!
Salsa !
ToxicFume yes!!!! And some green onion on the top fresh!
Love it! been making different versions of this for 40+ years, correction; there is no perfect way to cook an egg, from raw to crispy - I love them all!
Having just used this skillet for the first time, ua-cam.com/users/postUgkxIst1DRMCWM6dgd9VjXMFXlH4HeElE6Mc to batter-fry some macaroni & cheese, I'm absolutely in love with it. The foldaway design means it actually fits in my very small kitchen, but it also makes everything crazy simple to clean. While the instructions say you should not deep fry in this, you can, but do it with your best judgment; in my case the oil didn't even reach the halfway mark.It's hard to see in the pictures, but the skillet itself has a lip in the corner. This allows steam to get out during cooking if the lid is on (so don't try to steam rice in it), and makes pouring out used oil extremely easy.Cleanup was a dream. After detaching the plug and control circuit, the unit is just three separate pieces: The skillet itself, the lid, and the base which may or may not need any cleaning at all (usually just the handles). Compared to a dedicated deep fryer I purchased in the past, where the heating element was suspended in the oil and everything was difficult to clean, the difference was amazing.I'm definitely looking forward to using this for more things in the future.
Nothing like cooking breakfast at 430 in the afternoon.
i saw that too. but did his watch discern am or pm? lol
BRUH IM DOING IT RN
We have breakfast for dinner a couple of times a month. LOVE breakfast
BRINNER
I’m sitting watching this on my deck, and when he flipped the potatoes I could smell them!! But it was just my neighbours cooking dinner...
My wife and I cook almost everything with our cast iron pans (8 different sizes, 3 are around 100 years old) Thanks for sharing!
I'm with ya... I collect old cast iron, has to be pre 1960, but I cook on it everyday, we would be a lot healthier if we all did the same. Just my 2 cents.
i like the patio location better and all the random yelling at Astro, Louis and the gardeners
Agreed. Lol
Did he move? I noticed he wasn’t in his awesome kitchen any more. I just thought he was on vacation or something.
Shawn Davis no. It’s his apartment in the building across from his taco place. I think the lighting is easier to setup etc. but damn I miss “Astro!!”
@@GregCameron2008 But the lighting is terrible. So washed out and way too bright on that awful white wall. If lighting is the reason they are there Max needs to wake the fuck up.
@@JCrook1028 what would you suggest they do to make it better? Use a backdrop of some sort or change the light settings?
I would love to see you guys do a Sam's version of "The Best Hamburger Helper Ever!"
Chad White this Weber awesome, or tuna helper!
Thanks for this one. My wife and I love this idea. She says when I cook I dirty too many dishes and this solved that problem. My change is to use Golden Potatoes, run them through my french fry slicer, then slice them, with a knife, cross wise into cubes. Fresh cut potatoes beats the heck out of bagged frozen preprocessed potatoes. If cooking for more than 2, I cook the potatoes in batches so each cube has a good chance of touching the cast iron.
I'd say something bad about you, so that you would mention me in your next video, but I love the ideas, methods, and most of all the results. Keep cooking!
One of my absolute favorite things to cook! I’ve made it several times for a bunch of my friends and they all love it!
Sam's reactions to tasting food(facial/his own sounds) are EPIC!!!!!!
You make your grandmother proud cooking with that pan like an absolute boss. You are a great cooking guy Sam.
Who else was thinking chorizo?
I've done this with chorizo while camping using a dutch oven. 👌
All the way!!
thats what i was betting on too
Yeah, chorizo would be much better for this type of dish than carnitas.
@@bo0tybandit I'll give you a Dutch oven after eating some chorizo
Him burning his mouth is me at every meal lmao.
"Looks hot"
But it looks so good
*takes bite and burns mouth*
"God damn it that was so stupid"
By far my favorite cooking channel! Quick, easy, and with simple cheap ingredients. Some of the most delicious food on YT.
I Had a big breakfast every day when I was a truck driver ....😁..good times ...👍
I took a dump every day when I had a job. Should we call Guinness?
jeffwads 😂
The Gourmet Grandad you’re channels good, I’ve subbed
Love this guy! His videos are inspiring. He makes me feel ‘I can do this’. Watching him I realise we don’t laugh enough.
That looks delicious. We need smell a vision!
My husband hates to cook but watching you makes him want to cook and help me try new things.
omg idk why i watch these videos when I am intermittent fasting! Love cast iron pans! I also really love using metal utensils instead of plastic. Really helps maintain the cooking part of the pan since it does a great job cleaning out the food bits.
How could 1,300 people thumbs down this video?
Breakfast skillets in cast iron pans is my favorite weekend meal. So much goodness to be had.
Probably a bunch of vegans that didn't like his shirt.
"I don't want too much."
There is no such thing as too much cheese, Sam.
Don't wait to go camping to use cast iron! I use mine every day
You must be a wwhhhyte
I recently had a gruyere + emmentaler cheese fondue. Trust me, there is such a thing as too much cheese.
@@sickfoo5506 OK
@@JohnSmith-gq9gn too much?
I cooked my eggs a tad too long and my hashbrowns did not come out as good as yours looked but this is only my 2nd time trying an iron skillet your dishes look amazing
I know this isn't a health channel by ANY means. But this channel has been part of the force that has caused me to cook at home. With all the uploads I am constantly being inspired. I'm down almost 20 pounds just by cooking most my meals myself. Only damn thing I changed.
I love dishes like this that incorporate delicious vegetables while still being bomb af.
Omfgg as I'm typing this you just pulled out the carnitas and I said to myself PUT IT IN THE SKILLET! ...and ya did...
Great minds..
Dude you are killing me here...
We are watching all your videos while cooking every night, pause, rewind, play, pause.... And now in the mornings too..!
Awesome, just awesome! Thanks, we all love you here.
Still have and use my Mom's Dutch oven and 2 sizes of frying pans. They were wedding presents just after WWII. GREAT PANS.
I'm gonna make this when I take the wifey camping this month!
Man cooking on the fire. I'm from the bush of Akaska and this is just the way men cook!!!
Dandahermit Seals
I made it yesterday morn and substituted Sam’s Surf and Turf steak for the carnitas while the waves crashed in the background (New Brighton State Beach Park).
It was tremendous!
@@pfrodigal kool sounds good. Old iron is the only way to cook. Stay strong n live good.
Amazing. My wedding anniversary is in 2 weeks and am definitely making this for breakfast. Thanks Sam 👊🏻
I'm officially the most hungry that I've ever been
I know, right?
Fear not! You are not alone!
SAME!! Every video of his I've seen makes me STARVING
Word Up
How is this guy not on TV? Lol! Fricking awesome!
he was on cable for years
He's on something better. He's on UA-cam! Everyone around the world can watch this and re-watch it again and again! Even in the middle of the night!
He cusses too damn much for tv
We called this a Mountain Man Skillet. I used to do pre-1830 Rendezvous camping so I have a respectable cast iron collection. My two favorite skillets are my 12” and my 15” (Im usually cooking for 10+). I used to peel potatoes cook them and they would burn, or be partially raw and then one day I was cooking along side a guy that pulled out a box of pre-shredded hash browns. I’ve never looked back. Thanks for sharing.
Don’t want too much cheese? That’s where you and differ my friend haha
Vegas Skin I’d have put about 3 handfuls in, cheese is awesome
Add more cheese
I'm from Wisconsin. I'm not quite sure what 'too much cheese' means. I haven't found it yet.
Too much cheese is a myth. There is no such thing.
Sam is my new favorite UA-cam chef, so personable.
When I do it, I only do cooked breakfast sausage, diced onions, potatoes, I beat 8 eggs (pour it all over it) mix it all together while it cooks. Then top it with a full 8oz bag of shredded cheese. = WIN!
That’s gross man
Ever thought of Italian sausage? Next-level good!
Thats almost a quiche. If u didnt stir it while it cooked and just put it in oven would basically be the only difference
If you look at the pan he's holding up at 0:12 the right way, you can trick your brain into thinking that the pan is flipped around and get a cool switching back and forth 3D effect
A little mindfuck there
I love how he goes at it like it's not out of a 400° oven every time!
I've just been recommended this guy for no reason and already wish he was my dad.
Pro Tune HD on God
Pro Tune HD 😂🤣
I personally like it when the potatoes haven't been mixed in yet and when you use more oil combined with butter with the potatoes which gets them way more golden brown. While they cook you cook in a separate pan the bacon and sausage cut up, and use that oil with peppers, tomatoes, onions, and mushrooms all diced except for the mushrooms. Then the eggs over easy in another pan. You throw in the already cooked bacon and sausage into the cooking veggies to get it hot again, after the potatoes are done after a flip, throw all that stuff on there, then the cheese so it naturally melts, and then the eggs. Make sure you time it right, because eggs cook fast and you don't want them to get chilled. So after you put all the stuff in and the cheese, use the same pan to cook the eggs over easy to let the cheese melt. Then bam. Serve with toast, pancakes, or waffles. Maybe even donuts :) beautiful brunch.
Why do I always watch this at night 😩🤦♂️
Marco Hernandez...me, too! 😩
This is my second Sam The Cooking Guy video watch. While egg dishes of every stripe and color are staples in the household, I've never done a one-skillet eggs sunny-side-up oven-finish. Suddenly discovered I was jonesing for this. Pulled it off in grand fashion, but was about 0.5 points off from sticking the landing on the eggs...yolks were slightly more cooked than I prefer. Departed from Sam's spice mix, instead going with a yellow curry and smoked paprika. Yeah, it was a pretty phucquing good breakfast.
Next time I'm considering smothering the bad boy with a Hollandaise sauce.
Thanks Sam.
A good early Sunday morning football game meal when it's just you and your lady with the kids doing there thing.. with a mi chelada or mimosa!!
Happy little egg, right there, there it lives, and now it has a friend, and he lives right there
+1
Real G’s know 🤫
It's your pan, you can put in it whatever you want.
You need to do this painting with me
This would be so good for a hangover
I think even if the food is burnt, all chefs will say it's caramelized
My Son says, no Mom, thats burnt.😂
Most underrated comment
Thanks, Sam! I love the simple recipes you cook for us mainly because they're put together with the thought that they can be changed, improved, messed with to our own taste! This dish is calling for tortillas and hot Mexican sauce, for crying out loud, I'm not even Mexican but live with one. Thanks again, dude.
As a Mexican we always always always have carnitas left over this is genius. We still eat it but just another cool different way to eat it
And I just picked up a cast iron skillet at a yard sale last week!
Thanks for reminding me about the leftovers oh, I have some leftover mushrooms and summer sausages I can put in mine in the morning. I can't wait for breakfast. I will also have some jalapeno pepper jam on the side.
Breakfast has recently turned into my favorite meal of the day
This is what I like, something very simple to do.That's what I miss on the food network.Instead of getting competition all the time.
Just made this with chorizo and it was amazing. My family has already requested this again. My eggs took alittle longer in the oven but made it just like the recipe with the addition of the chorizo.
That food skillet looks pretty savage! A real man's meal, right there.
This foodie likes 😀
I’ve made this 5 times since I watched this video.
Same here... its awesome.
What heat setting should I use when cooking the potatoes and veggies on the stove? Medium?
Bobby Roush imma be honest. I have no clue. I just kept it at medium heat the whole time
What size pan did you use?
@@airosthekuma4147 ive got a 15 incher i think. it took me a few times to get it perfect but every time it still taste good
New series.. ‘Skillet Sunday’ and it’s just based off whatever’s in the fridge or whatever the comments say??
That’s our family’s leftover night every week... sometimes it’s ‘breakfast hash’... especially if we just had a roast. Lol. Seriously some of the best meals ever.
Skillet sunday happens at our house every sunday for the past few years. Sometimes we use leftover fries from 5 guys instead of hashbrowns... :D
mesjr69 I think five guys has the BEST fries
Okay you made me laugh when you took that first bite out of the oven. I enjoyed your enthusiasm .
Took a bite out of the oven!? Must have teeth of pure carborundum!
My favorite breakfast joint is closed during the quarantine; this skillet might help carry me through. 😀
Would love to see more one dish entrées or something like this
“It was in a 400 degree oven, and it went right in my mouth.”
#worthit
Ahahaha fuck this comment deserves more likes ahahaha
I’d make this but replace cilantro with scallions and red potato chunks instead of shredded
Sam, I am 51 years old and have just decided I want to be just like you when I grow up. You are the man.
This guy reminds me of my chemistry teacher and he’s Canadian too. Same personality too its crazy lol
*Sam burns mouth after taking food out of 400 degree oven*
Sam: *I think I'll do it again*
Thank you Sam!!! For teaching my husband how to cook 🥰
“Let’s try that little bite”
*bite is huge
Sam, you probably do this all ready, but when I'm cooking up hashbrowns I cook them until the bottom is done,then I slid it out of the pan onto a flexible cutting mat. I then put another mat on top of that, turn it over and then put back into the pan to cook the other side,, works great ,, Cheers ....
When you're so hungry and excited the blister on the roof of you're mouth is worth it 😂
Hey Sam,
In your opinion, what's the proper way to clean and care for a cast iron pan to keep it cooking delicious things for a long ass time?
ua-cam.com/video/rRZMXZfcol8/v-deo.html
Ryan Wheeler semen
Please eat more things directly out of the oven
This is my favorite breakfast. Try it at “From Scratch” in Carmel California. Insanez
Yep! Also have my grandmother's pan she got back in 1938! My mom used it for years and passed it down to me.
Used this more as a guide since I didn’t have all the same ingredients. Did a blend of regular & sweet potatoes. No veggies so I made mine more of a meat lovers version with honey glazed ham and bacon bits. Lots of cheddar cheese too. Everyone loved it. Big hit. Recommended!
The dish looks fine, and I love cast iron, but I will look all over "hells half acre" to find a shirt like that.
Pretty sure he sells.them
That would be great with chorizo too. I'm going to make it this weekend. Thanks!
Would love to see you cook chilaquiles! One of my all time favorite breakfasts.
New to this channel and already a fan lol this guy is definition of a guys appetite. We don’t need fancy, we want quick and easy delicious leftovers slapped together into perfection lol am I right fellas?
As a man who is absolutely addicted to carnitas, Blew my mind when he said carnitas. I can't believe I've never thought of having carnitas in my breakfast plates!! Great job!! Can't wait to try this myself.
I wish I could visit your taco restaurant in California!! This looks delicious!
I love this dude hahaha. Just stumbled upon this channel, subbed and watched 30 vids
RIP Fitness
Looks so delicious. Can’t wait to try. Gonna do it with the bacon and breakfast sausages 😎🙏🏻
I didn't have the shredded pork, but I substituted with left over NY Strip cut into strips. I didn't have the hot pepper, but I substituted with shiitake mushrooms. I added some hot sauce when serving and it was a wonderful steak and egg skillet!!! Can't wait to try some other variants with this dish!
My mom and I made this for my dad this morning! Everyone loved it! Happy Father’s Day. Thank you for the awesome channel Sam.
I can flip that whole hash brown potato over in one flip with my 10" Cast Iron pan, Line cook skills
finish with hollandaise sauce!
Watching this while having coffee and a banana for breakfast........F my life
You too?
@Andrew Tolerm I feel you brother. That's often what I have for breakfast.
Im on the ball about getting cast iron skillet/pan, seeing as i go through a lot of regular ones every few years. I do have rectangle one for 5 years i love using making small things with it. Yet despite some hardships i have given it, still looks nice to this day and i rarely have to season it. So im thinking perhaps getting a larger skillet/pan to cook with.
You will use it almost every day once you get the hang of it!
I have made this dish about 3 times for my wife and she loves it. Thank you for the recipe.