Non-VegetarianOver-the-Rhine German cuisine Breakfast

Cincinnati Glier's Goetta Breakfast Skillet

Name: Cincinnati Glier's Goetta Breakfast Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Over-the-Rhine German
Ingredients: 1 lb Goetta; 3 medium Russet potatoes; 0.5 cup Yellow onion; 4 large Egg; 1 cup Sharp cheddar cheese; 3 tbsp Butter; 1 tsp Kosher salt; 0.5 tsp Black pepper; 2 Scallions

A hearty skillet of crumbled goetta, fried eggs, and hash browns finished with cheddar, a modern diner riff on Cincinnati's German-rooted breakfast meat.

🇺🇸United States· Ohio

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Large cast iron skillet

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 36
carbs: 32
protein: 26
calories: 560

Instructions

1
Melt half the butter in a large cast-iron skillet over medium heat. Crumble in the goetta (pork and oat sausage).
2
Cook the goetta, breaking it up until browned and crisp, about 8 minutes. Remove it and set aside.
3
Add the remaining butter to the skillet. Spread the shredded potatoes and onion in an even layer.
4
Cook without stirring until golden on the bottom. Flip in sections and cook until crisp, about 10 minutes total.
5
Season the potatoes with salt and pepper. Return the goetta to the skillet and toss to mix.
6
Make four small wells in the mixture. Crack an egg into each well.
7
Cover and cook for 3 to 4 minutes. The whites should be set and yolks still runny.
8
Scatter shredded cheddar over the top. Cover briefly until the cheese melts.
9
Top with sliced scallions. Serve hot right from the skillet.

Chef's tips

Break the goetta into small pieces and do not crowd the pan so it gets crisp instead of steaming.

Storage

Refrigerate leftovers up to 2 days.

Reheating

Reheat in a skillet over medium heat until warmed through and re-crisped.

Common mistakes to avoid

•Crowding the skillet, which steams the goetta and potatoes instead of browning them.
•Adding the eggs too early, which overcooks them before the potatoes finish.