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Ranch Breakfast

Ranch Breakfast
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Yield: Serves 4.

Mark Seppanen made this dish when he was a bachelor. Today, it’s a family favorite. “We use potatoes from the garden and whatever meat is handy,” says Sara, who sometimes has included elk that Mark has brought back from a hunting trip.


  • 1 to 2 medium potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • meat (1 cup diced ham, warmed; or 1/2 pound sausage, browned; or 3/4 pound bacon, cooked until crispy)
  • 4 eggs
  • salt, pepper, marjoram, onion and garlic powders, to taste
  • 1/4 onion, sliced
  • 2 cloves garlic, diced
  • 6 mushrooms, sliced
  • 1/4 green or red pepper, diced


Peel and dice the potatoes into 1/4-inch pieces and fry in the olive oil and butter until golden. (You can substitute frozen pre-cut potatoes.) Add meat to potatoes. Add the eggs, stirring and turning as necessary until cooked to desired doneness. Season to taste. Add the options to the potatoes before you add the meat and eggs.
—Sara and Mark Seppanen
Updated Monday, August 13th, 2007

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