My favorite part of the skillet dinner is that it only uses a skillet for frying the egg, and nothing else.
I think it might need a better name, or we should serve the whole thing, warm, in a skillet.
This is like a canvas, fairly unseasoned, that can be jazzed up as you see fit. Garlic powder, Tabasco, chili powder, even cornbread could be worked into this recipe.
I will update once I’ve made it, but I foresee more egg and possibly even less cheese. Or more cheese; we’ll see.
Ingredients are listed per person
1/2 can refried black beans
7 frozen tater tots
1 cup grated cheese (optional, or to taste)
1/4 cup chopped tomatoes
1/4 cup sour cream (optional, or to taste)
1 tablespoon chopped jalapeño, pickled or fresh
1 egg (optional) (I might do two) (so butter, too, to fry it in)
2 tablespoons chopped onion
1/4 cup heated corn (optional)
1/2 avocado, sliced
1/4 cup sliced, chunked, or cubed meat (steak, ham, buffalo chicken, bacon, etc) (optional)
flavoring ranging from lime squirts and cilantro to chili powder, sriracha sauce, even ketchup or salsa could work (optional, or to taste)
Heat the tots in the toaster oven on high for 15 minutes.
Smear beans on dinner plate, leaving a pretty perimeter – we’ll be using this perimeter soon enough. Scatter onions, tomatoes, jalapeños, corn, sour cream, and cheese across beans, and microwave on 7 for 2.5 minutes.
Fry the egg in melted butter as you prefer – a runny yolk makes a nice sauce!
Place fried egg in center of beans. Scatter more cheese and microwave again, on 7, for 1 minute. When tots are crispy, use them to fill in the perimeter. Add the avocado slices, lime juice, cilantro, etc. as desired. Salt and pepper to taste.
Top with zigzags of your preferred sauce, and dig in.