I love it! Very filling.

This was great and it fills you up! This is going to be in a lot of Sunday meals!

I loved this. It was so tasty. I peeled 7 Medium russet potatoes and placed them a bowl with enough water to just cover the bottom of the bowl. Covered with a paper towel and cooked for 4 mins. I then cubed potatoes and added papirika, salt and pepper to taste. I fried them in my skillet for approx. 3 mins then added crumbled sausage and cooked them with the potatoes. I drained the excess oil. For quickness I also used frozen stir fry green, red peppers with onions. I added these to my skillet with the potatoes and sausage about 5 minutes prior to serving. My cooking and prep time was less than 20 mins. I added scrambled eggs (which I made in a seperate skillet) and Mexican shredded cheese on top. My husband likes spicy and added hot sauce and jalepeno's on top of his, while my kids use ketchup on everything this was no exception even though it didn't need it. I did make alot of changes but this recipe was a great base and it turned out excellent.

In this recipe I used Turkey Bacon instead of regular bacon, I found for us that about 8 slices is a good amount. For the potatoes I kept the skin on and steamed them in the microwave for about 10 minutes instead of boiling them. When frying the potatoes I used about 1 tablespoon of canola oil in the pan. ( I fried the turkey bacon in a griddle separate than the frying pan). For the eggs I used 4 eggs and 8 egg whites (16 tablespoons). I served this with toast.

I was excited to try this recipe after my family raved about the frozen Bob Evans breakfast skillet mix, which was surprisingly good. This recipe was every bit as good. I made a few changes based on what was in my pantry: used lean ham instead of bacon. Next time, I'd use the bacon or crumbled sausage since the ham didn't give as much flavor. Used grated sharp cheddar instead of American cheese: used only enough to cover the top at the very end (opposed to mixing it in), which allowed me to reduce the fat/calories. I also adjusted the cooking instructions based on other reviews. Microwaved diced potatoes in glass cake pan for 11 minutes. Sauteed veggies slightly while potatoes cooked, then added potatoes and cooked all until potatoes browned. Pushed potato mixture to side of pan and scrambled eggs in the other side of pan (so only one pan needed). When the eggs were done, I mixed it all together and put the cheese on top. Covered w/ lid so that the heat melted the cheese. Great recipe! Thanks for a quick, satisfying recipe! My kids have requested that we have this for dinner twice a month.

oh my! sensational. except please don't use american cheese on this. i used a cheddar/jack blend. also added turkey breakfast sausage and fresh broccoli. and went with shredded potatoes instead of cubed. with a few cloves of garlic mixed into the potatoes. that's it!

Very tasty and easy to make. I set up the serving for three (2 adults and two children) and still had enough for one more adult, or two. I added the garlic as recommended and I included an orange pepper. I will make this again.

perfect weekend breakfast!

This was a very tasty treat. It was time consuming but definitely worth it. My fiance says there's never a need to go out for breakfast again because this skillet was just as good (if not better) than a breakfast at a restaurant. I drained most of the bacon grease so the food was not as greasy as it would have been at a restaurant and he liked it much more saying that you could taste more of the actual food instead of just the grease. He also said it reminded him of one of his favorite meals at our favorite diner in Chicago, "The Melrose" on Broadway and Melrose!

Delicious! Definitely hearty. Although it does take a while to make, a lot of it you don't have to pay close attention to (like boiling the potatoes) so it's pretty easy to cook. I made it for dinner, but I think because it is so solid it would be best for breakfast or brunch ( so you have lots of daylight hours to burn off all the calories!) Next time I might use a bit less cheese since I don't think it would alter the flavor much but would cut down on the fat/calories.

Wonderful recipe. Used frozen diced potatos that I thawed in the fridge the day before to cut down on cooking time. Thanks for the post.

I got as far as browning the potatoes. It all went into a mush at the bottom of the pan, and my potatoes were only par cooked! Half an hour later I gave up and added the rest of the stuff. Gotta say, it was still tasty, it just looked kinda icky.

Great recipe. Enough for 6-8. I saved time by microwaving the potatoes. Browned them in the pan AFTER pouring out excess bacon grease. Added a tablespoon of garlic with the vegetables (you can never have enough garlic!). After adding the bacon to the cooked vegetables, I poured eight beaten eggs over the top, covered and cooked on medium-low about 10 minutes until almost firm. Then I topped with sliced tomatoes and grated cheese, and continued to cook, uncovered, until the cheese was melted. Had enough leftovers to serve the next day rolled up in flour tortillas!

I would definitely save this recipe for a weekend when you have some time, because it does take a while to make, but is so worth it. I added some garlic to the recipe, but other than that, wouldn't change a thing. Reminded me of one of those breakfast platters at Denny's only MUCH better! Yummy!!!

Good stuff. I added a bit more shredded cheese on top at the end.

Hearty & filling!! Like other reviewers have said, this recipe does take awhile to cook (it took me over an hour). The potatoes are the most time consuming part of the recipe. I also used cheddar instead of american cheese & served the meal with toast. YUMMY!!

c