Scrapple, or what is known by the Pennsylvania Dutch name pon haus, is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices.
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The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste.
As you see scrapple comes from utilizing discarded pieces of pork left over from butchering, thus a cost effective protein to start. By combining scrapple with eggs, a few vegetables and some salt and pepper you come away with a really delicious cost-cutting meal.
If you cannot bear the thought of trying scrapple, then I suggest substituting some good quality country smoked bacon, or the best bacon you can find.
I used the standard 12-inch cast iron skillet as the foundation of the meal.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Scrapple and Eggs in Cast Iron
Extra virgin olive oil
6 ounces scrapple, sliced on short side
6 jumbo eggs
Coarse sea salt and fresh ground black pepper
1 heirloom tomato, thinly sliced
3 scallions, chopped
Preheat the cast iron skillet over medium heat. Drizzle a little oil into the pan to lightly coat the bottom and add in the slices of scrapple. Cook for 3 minutes and gently flip and cook for an additional 3 minutes.
While the scrapple is cooking, break the eggs into a mixing bowl, add in a few twists of salt and pepper, whisk together until combined and pour over the scrapple.
Arrange the slices of tomato around the pan, sprinkle on the chopped scallions and continue to cook over medium heat until the edges have set. You do not need to finish this in the oven, simply continue cooking until the eggs have set and you are ready to remove from the pan and plate up.
Sprinkle with a touch more salt and grind or two of pepper.