Jean Kvam’s potato and egg skillet with fresh corn that is cooked in a cast iron pan that is more than 50 years old.
In the summer of 1968, three young 15-year-old boys set out from Carson City on an adventure that becomes the stuff of legend as the story is told to their own children and friends and grandchildren later in life.
After many discussions, plans and steps to be executed, the three young boys went out together with their hard-earned money and bought 10-speed bicycles, supplies and then packed up the lot. These were bikes of yesterday. Yes, they were 10-speeds, but they were heavy. The accoutrements brought along for the journey were heavy too but when you're 15, young boys, and you've got the enthusiasm and energy of youth, nothing seems daunting or even impossible.
They set out on a bicycle journey that would take them south through the Carson Valley, down highways 88, 49 and back over the Sierras to the Yosemite Valley, down Tioga Pass and north along the roads that would bring them back to Carson City. Approximately 400 miles in total. There were many hot dogs eaten, cereal and milk, candy bars, ice creams, eggs and bacon. I can imagine driving along one of those roads and coming upon three boys on their bikes with bulky sleeping bags, clothes, and a black, cast iron skillet hanging off the back of one of the bikes. I can't imagine it now. For one, who would let their kids go off alone like that without an adult (no cell phones back then!) It was a different time.
But, there are things that endure and that cast iron skillet, the very one that each voyager would end up carrying on their bike at some point in the journey, ended up following my husband throughout life's journey.
Now 53 years later, I have the privilege of cooking in it and every time I do I think about those three young boys on their bikes, traveling down the road making some unique memories.
I'm not sure my husband thinks of that journey when I take out that pan and make one of his favorite breakfasts, an egg and potato skillet but I surely do. Now that his 50th high school reunion is coming up, I wonder if he is hoping the other two adventurers end up making it to the gathering.
Potato and Egg Skillet w/fresh corn
1 #8 or #10 cast iron skillet (I use the #8 Wagner, seasoned to perfection after over 50 years of use!)
2 medium potatoes peeled and chopped
3 tablespoons cooking oil
6 eggs slightly beaten
1/3 cup whole milk
1 ear fresh corn
1⁄2 medium white onion chopped
1⁄4 cup chopped fresh spinach or kale
1/3 cup monterey jack cheese shredded
1⁄4 teaspoon nutmeg
salt and pepper
Combine eggs and milk along with the nutmeg, set aside. Don't whip your eggs or the proteins will begin to bind. It's best just to “mix” them. Heat up your skillet. Pour in the oil followed by the chopped potatoes. Cook, turning frequently until browned and soft. Turn potatoes out onto a plate. Return the skillet to the heat. Using the hot skillet, sauté the onion, greens and corn until just beginning to brown. Turn out onto a plate, return skillet to heat. Place the cooked potatoes back into the skillet and salt and pepper them. Layer the onions, greens and corn on top with a sprinkling of salt and pepper. Now layer cheese and then pour the egg and milk mixture over the top. Cook on the stove until the sides start to cook and the egg begins to set. You can continue to cook on a low setting on the stove top as long as you cover the mixture with a lid. I usually start my oven on 325 degrees when I begin cooking the potatoes so I can place the skillet in the warm oven to finish cooking. The middle should be set when it is ready but don't cook it past that point or it gets rubbery.
