I remember having this for supper often as a child. I knew when we had fried potatoes one night, the next night we’d have a super delicious blend of leftover fried potatoes and scrambled eggs. Years later, I came across an actual recipe for this and, get this, it was called “Poor Man’s Supper.” Well darn! I didn’t know we were poor, but my dad WAS a school teacher, so maybe we were, but I’d rather think that we were just “frugal” and made good use of leftovers. This certainly doesn’t taste “poor!” Take a look:

We don’t have fried potatoes very often now, so I usually just whip this dish up completely from scratch. I add bacon or sausage and onions, bell peppers, and mushrooms to the original “Poor Man’s Supper” and serve it up for a hearty farm brunch. It’s a flexible recipe (add what you like and even top it with cheese) and, if you add a leafy green salad, you can make this a really nutritious supper on those days when you want a quick “breakfast for supper.” Give it a try and tell me what you think! This holiday weekend will be a perfect opportunity to make brunch for your family, and then come to our farm for a walking tour. 🙂 (More info on that is below the recipe.)

Here’s the recipe:

Poor Man’s Supper (or Hearty Fox Trot Farm Brunch)

Serves 2

4 fresh Fox Trot Farm eggs, beaten with 2 tablespoons cream or half and half
2 medium russet potatoes, peeled and sliced, fried till just tender and golden
4 slices of bacon or 1/2 lb. of sausage
1/2 bell pepper, chopped (red is pretty)
1/2 onion, peeled and chopped
4 button mushrooms, cleaned and sliced
Salt & Pepper
Shredded cheese of your choice (optional)

Fry bacon or sausage until cooked to your liking; crumble bacon or sausage and set aside.
Drain all but a tablespoon of fat from the skillet and saute the bell pepper, onion, and mushrooms until soft.
Add potatoes and meat back into the skillet with the vegetables and heat through. Season to taste with salt and pepper.
Turn up heat to medium high. Pour beaten eggs over the potato/meat/veggie mixture in the skillet. Using turner, scrape and turn mixture till the eggs are set.
Serve with fresh fruit, leafy green salad, biscuits, toast, English muffins, or sweet rolls. Are you hungry now? 🙂
Optional: Cover mixture with shredded cheese and place under the broiler just until the cheese is melted.

Our hens are working overtime so we have plenty of these beautiful eggs for you to use for this recipe! Nutritious eggs from happy Fox Trot Farm hens are only $3.50/dozen! Bring your family and friends for a leisurely guided tour of the farm on this holiday weekend for just $5 for each person over 2 years old. The tour takes about an hour, depending on how many questions you have and pictures you want to take. Call or text me at 803.804.3541 to reserve your spot. We love to share our farm with new friends!

Tour Times for Memorial Day Weekend

Friday: 10:00 a.m., 1:00 p.m., 4:00 p.m.
Saturday: 10:00 a.m., 1:00 p.m., 4:00 p.m.
Sunday: 1:00 p.m., 4:00 p.m.
Monday: 10:00 a.m., 1:00 p.m., 4:00 p.m.