Ron Swanson Breakfast Skillet
This is Part 1 of my series All Things Bacon. To kick things off, we are honoring the Bacon King himself, Ron Swanson (aka Nick Offerman) by making the Ron Swanson Breakfast Skillet. This is a meat-heavy breakfast starting with a hefty 24oz bone in ribeye, crispy bacon, tender andouille sausage, massive bacon wrapped shrimp, bacon fat potatoes and sunny side up eggs. And of course, everything was cooked in bacon fat so it is indeed legit. As Ron Swanson says, “I’m a simple man. I like pretty, dark-haired women and breakfast food.” Table of Contents Why You’ll Love This Ron Swanson Breakfast SkilletRon Swanson Breakfast Skillet IngredientsHow to Make a Ron Swanson Breakfast SkilletThe PrepStart with BaconCooking the Steak and ShrimpFinal Touches and ServingMore Breakfast SkilletsRon Swanson Breakfast Skillet Recipe Why You’ll Love This Ron Swanson Breakfast Skillet Ron Swanson Breakfast Skillet Ingredients How to Make a Ron Swanson Breakfast Skillet The PrepStart with BaconCooking the Steak and ShrimpFinal Touches and ServingMore Breakfast Skillets The Prep Start with Bacon Cooking the Steak and Shrimp Final Touches and Serving More Breakfast Skillets Ron Swanson Breakfast Skillet Recipe If you want to skip ahead to a visual on how to make an epic Ron Swanson Breakfast Skillet, check out my YouTube video below! Why You’ll Love This Ron Swanson Breakfast Skillet This is part 1 of a new series called All Things Bacon. This recipe isn’t just about one way to make bacon, but the epicenter of how bacon makes EVERYTHING better. To kick things off, we are honoring the king of bacon, Ron Swanson. This skillet will put hair on your chest, help you grow a mustache, learn to enjoy all whiskey, and channel your inner Duke Silver. This is just the beginning of all the tasty recipes to come! Ron Swanson Breakfast Skillet Ingredients This recipe requires only 30 minutes of prep and 1 hour of cook time to serve 4 people. For the steak, you’ll need a bone-in ribeye, kosher salt, black pepper, garlic powder, and Lagavulin whisky (iykyk), for serving. For your skillet you’ll need some fresh eggs, large russet potatoes (this recipe calls for diced ones, but you could also shred them to make some hash browns), Andouille sausages, bacon strips, kosher salt, black pepper, garlic powder, and chopped chives. Finally, grab some bacon strips, peeled and deveined shrimp, and seafood seasoning for your bacon-wrapped shrimp. How to Make a Ron Swanson Breakfast Skillet The Prep Start by seasoning your steak with salt, pepper and garlic all over. Set to the side until ready to cook. Next, season your shrimp thoroughly and then wrap them in bacon. Secure with toothpicks and set to the side until ready to cook. Next, preheat the fire to medium heat, about 375F. Set the large cast iron skillet or griddle over the flames so that it can also preheat. Start with Bacon If you know Ron Swanson, you know bacon is a must for this breakfast skillet! Add your bacon and sausage to cook on the skillet making sure to flip them every 45-60 seconds. Cook bacon until it is crispy, and the sausage until it is 165F internal (about 6-8 minutes), then pull them off and keep warm. You can drain some of the bacon fat from the skillet if needed. Otherwise leave a good bit of it on the skillet so that we can use it to cook the potatoes. Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm. Cooking the Steak and Shrimp Next, add your steak to the grill. I used a buttered skillet to cook the steak as all the bacon fat got soaked up by the potatoes. Alternatively, you can also use a grill to cook the steak until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes. Finally, add your bacon wrapped shrimp. Cook for 5-7 minutes until the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm. Final Touches and Serving When everything is done for your breakfast skillet, add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving. More Breakfast Skillets Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped chives and some Lagavulin whisky for some Ron Swanson sipping. You can also add some maple syrup if desired! Not only is this breakfast the most important meal of the day, it will also be the tastiest. Enjoy! Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 1 Bone-in Ribeye▢ ½ tbsp Kosher Salt▢ ½ tbsp Black Pepper▢ ½ tbsp Garlic Powder▢ Lagavulin Whisky for serving ▢ 1 Bone-in Ribeye ▢ ½ tbsp Kosher Salt ▢ ½ tbsp Black Pepper ▢ ½ tbsp Garlic Powder ▢ Lagavulin Whisky for serving Skillet: ▢ 4-5 Fresh Eggs▢ 3 Large Russet Potatoes diced▢ 3-4 Andouille Sausages▢ 5-6 Bacon Strips▢ ½ tbsp Kosher Salt▢ ½ tbsp Black Pepper▢ ½ tbsp Garlic Powder▢ Chopped Chives for garnish ▢ 4-5 Fresh Eggs ▢ 3 Large Russet Potatoes diced ▢ 3-4 Andouille Sausages ▢ 5-6 Bacon Strips ▢ ½ tbsp Kosher Salt ▢ ½ tbsp Black Pepper ▢ ½ tbsp Garlic Powder ▢ Chopped Chives for garnish Bacon Wrapped Shrimp: ▢ 5-6 Bacon Strips▢ 5-6 Massive Shrimp peeled & deveined▢ 2 tbsp Seafood Seasoning ▢ 5-6 Bacon Strips ▢ 5-6 Massive Shrimp peeled & deveined ▢ 2 tbsp Seafood Seasoning Season your steak with salt, pepper and garlic all over. Set to the side till ready to cook. Next, season your shrimp and wrap with bacon. Secure with toothpicks and set to the side till ready to cook.Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire.Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm.Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm.Next, add your steak to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes.Finally, add your bacon wrapped shrimp. Cook for 5-7 minutes the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm.When everything is done, add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving.Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped chives and some Lagavulin Whisky. Enjoy! Season your steak with salt, pepper and garlic all over. Set to the side till ready to cook. Season your steak with salt, pepper and garlic all over. Set to the side till ready to cook. Next, season your shrimp and wrap with bacon. Secure with toothpicks and set to the side till ready to cook. Next, season your shrimp and wrap with bacon. Secure with toothpicks and set to the side till ready to cook. Preheat the fire to medium-high temperature about 375F. Preheat the fire to medium-high temperature about 375F. Set the large cast iron griddle or skillet over fire. Set the large cast iron griddle or skillet over fire. Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds. Add your bacon and sausage to cook in the skillet making sure to flip them every 45-60 seconds. When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm. When the bacon is crispy and the sausage is 165F internal (about 6-8 minutes), pull off and keep warm. Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. During the last 5-7 minutes, add some salt, pepper and garlic powder. During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm. Cook until tender and crispy. Once done, pull off and keep warm. Next, add your steak to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side). Next, add your steak to the skillet (or to a grill) to cook until 120F internal (about 5-6 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes. Once the steaks are done cooking, pull off and let rest for 10 minutes. Finally, add your bacon wrapped shrimp. Finally, add your bacon wrapped shrimp. Cook for 5-7 minutes the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm. Cook for 5-7 minutes the bacon is crispy and the shrimp is no longer translucent. Pull off and keep warm. When everything is done, add your potatoes back to the skillet. When everything is done, add your potatoes back to the skillet. Spread the potatoes making a large ring in the skillet and add some oil to the center. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Add your eggs into the middle and fry to preference. Add the rest of the cooked ingredients to the skillet for serving. Add the rest of the cooked ingredients to the skillet for serving. Remove the skillet off heat and let it rest for 1 minute. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some chopped chives and some Lagavulin Whisky. Enjoy! Serve the whole skillet topped with some chopped chives and some Lagavulin Whisky. Enjoy! Calories: 724kcal | Carbohydrates: 34g | Protein: 40g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 297mg | Sodium: 2628mg | Potassium: 1247mg | Fiber: 3g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!