Father's Day Slumgullion

Happy Father's day to the World's most amazing father!! I am lucky to have such a wonderful role model in my life, and one that can cook a good breakfast! Cooking is deep rooted in my family - it comes from both sides and has passed through many generations. I am blessed to have many of these recipes and dishes passed down to me. One of which is a breakfast dish that always makes me think of Grandpa, my Dad's father. He is no longer with us, but his spirit, personality and kind heart are still here. I know it is unusual to ask your Dad to work on Father's Day, but knowing how good of a writer he was and his love for his own father, I asked him to guest post today. He was honored and had the perfect idea to make Slumgullion. And yes, this is a real thing!

Happy Father's Day out there to all the fathers. 

Much love,
Jessica
Kettler Cuisine



What an honor to be asked by Jessica to do a guest post on Kettler Cuisine. I have thoroughly enjoyed reading her blog, although given her prolific posting I often wonder when she has time for her “real job”. She asked me to post in honor of Father’s Day. 

My parents were transplanted Ohioans that moved to Wilmington NC in 1950. My mother (Jessica’s grandmother) was an excellent cook and if you have been reading Kettler Cuisine very long you have seen Jessica’s version of several of my mother’s recipes. 

My father, a veteran of World War II, and a hard working, self-made business owner was a member of “The Greatest Generation” (per Tom Brokaw). Because he worked 6 days a week, he rarely got to display his culinary skills. However, Sunday mornings belonged to Dad. He made the lightest, fluffiest waffles and pancakes I have ever eaten.  But, his favorite Sunday morning concoction was a dish he called slumgullion (pronounced sluhm-guhl-yuh-n), which is formally defined as a stew of meat, vegetables and potatoes. I always presumed he made up the term but lo and behold, it is right there in your Funk and Wagnalls.

It is a perfect dish for a lazy Sunday morning because my Dad’s version included eggs plus anything left over from the night before. Jessica will give you suggested quantities below, but the dish can be made for two people or a house full of people simply by increasing the number of eggs used. My Dad typically used a left over baked potato, onions, bell peppers, bacon (sausage or ham will also work fine) and eggs. On occasion, he would throw in carrots, mushrooms, or anything else he could find in the refrigerator. Here’s the best part. If you like onions add more to the pan. If you aren’t fond of bell peppers use scallions or maybe even a jalapeno. Be creative. I have even used left over broccoli or kale.

Like my Dad, I rarely get to cook, not because I don’t have time (I am retired) but because I have a long-standing (but undeserved) reputation of being somewhat sloppy in the kitchen. I used to make slumgullion for friends when we were at their house for the weekend but I have been permanently banned from all of our friend’s kitchens. 

So imagine how happy I was last Sunday when Jessica asked me to make slumgullion for she and Ryan. I used home made sausage from the local Farmer’s market along with green bell peppers, onions, mushrooms, left over roasted red potatoes and of course, eggs. I sauté the sausage (or bacon) and set it aside. Retain some of the drippings (or add butter to the pan if necessary). Add onions and peppers and cook until the onions are translucent. Then add cooked potatoes (baked or roasted from last night’s dinner are ideal) but I have also used pre-cooked hash browns from the freezer. If you like mushrooms add them last. Gently sauté the mixture, stirring occasionally until the potatoes and mushrooms are warm then add the eggs. Cook until the eggs are done and serve with a glass of Jessica’s Ultimate Bloody Mary. If you are too lazy to prepare the Best Bloody Mary Ever, my favorite pre-made version is Charleston Bold & Spicy Bloody Mix.

If Jessica gets a positive response to my guest post perhaps I will get invited back next year for another Father’s Day post. If so, I will try to find my father’s recipe for Corn Mush, which was another of his Sunday morning creations. If I can’t find the Corn Mush recipe I might share Dad’s pancake recipe.  See ya’ next year. 

Slumgullion

Yields: 4-6 servings
1 pound meat (breakfast sausage or bacon, chopped)
1 cup cooked potatoes (from baked potato, hash browns, roasted potato)
1 small onion, chopped
1 cup mushrooms, chopped
1 small red pepper, chopped
10 large eggs, whisked
2 tablespoons butter (optional)
Salt and pepper to taste

In a large skillet, cook the meat. If using bacon, drain some of the fat, but keep about 2 tablespoons. If using sausage, break up into smaller pieces when cooking. Set the meat aside on a paper towel lined plate and add in the onions and peppers. Saute until the onions start to turn translucent, about 5 minutes. Add in the potatoes and cook just until reheated, then add in the meat and mushrooms. Stir this around and let cook for 2 minutes, then stir in the eggs. Add salt and pepper to desired taste level, then stir frequently until the eggs are cooked through.

We like ours with hot sauce or ketchup!

Grandpa Hegele - you are missed!