Benji's, the Milwaukee deli where it was photographed for the magazine, sounded as if it might be pretty close to Supermom's house, so I asked her about it She knew the deli, but not the dish.
Anyhow, it was on my mind, and it got to be dinnertime. Benji's provides a recipe, both for the regular and deluxe versions, so I didn't really have to improvise. Really, it's just a skillet of fried onions and potatoes and salami chunks with some eggs scrambled in at the end. But the salami wasn't going to happen. Would bacon work? I always have cooked bacon in the freezer (but that's another post).
Here's my adaptation:
Cut a red potato in big chunks and nuke, covered, in a little water for 5 minutes, or til cooked. Meanwhile, fry half a roughly chopped or sliced onion in a little olive oil. When soft, add half a yellow pepper, sliced, and 3 or 4 mushrooms, sliced. By now the potatoes should be done, so drain them and add to the pan, continuing to cook a few minute more til everything seems done and the potatoes have browned nicely. Now stir in a couple of cooked bacon slices cut in biggish pieces and a big handful of frozen chopped spinach (straight out of the big bag in the freezer). As the spinach cooks, season with salt and pepper to taste. Now whisk together 2 eggs with a little salt and add them to the pan to scramble among all the rest of the stuff. That's it! Have a slice of whole wheat toast on the side to provide a little texture contrast. Serves one hungry person or two regular ones.
I'm adding this to the "see again" list.