Breakfast is serious business in our house, fueling of day of hard work and play for three non stop kids and the parents who have to keep up with them, so we tend to load up on filling favorites like eggs, potatoes and breakfast meats. The only downside to a big family breakfast is the mess it leaves behind. No one really wants to spend Sunday morning scrubbing pots and pans or fighting with the dishwasher to cram in one more bowl so, when I had a chance to check out the MasterPan – a single pan that can cook multiple foods at once – I knew I’d have to see if this pan could handle breakfast in our home.
Breakfast for a family of five (soon to be six) requires some serious food, especially in the height of summer when our garden and farmer’s market is overflowing with delicious, fresh choices. Putting the MasterPan to the test this particular morning would be some farm fresh eggs, pork sausage, eggplant and, our family favorite – farmer’s market hash (grab the recipe below!), loaded with potatoes and seasonally available vegetables. Normally this would mean juggling four different pans on the stovetop, but the MasterPan says I can make all of this in only one pan – that means only one burner on the stove and only one pan to wash after breakfast. Let’s just say I was excited to get started.
The MasterPan is oven safe to 350 degrees and only uses one burner on the stove thanks to an aluminum plate on the bottom that distributes heat throughout the entire pan, so everything on your menu is cooked perfectly. The middle portion of the pan is meant to be the hottest, so this is where we started with our pork sausage. Over a medium heat I let the sausage begin cooking as I started prepping the hash and eggplant.
I decided to use two separate compartments for the hash, since I like mine on the spicy side. Normally, I would just toss some crushed red pepper over my plate, but having a separate area to cook mine in meant I could spice it up as much as I wanted without bothering anyone! So into to separate areas went the hash, and then a side of diced eggplant and leeks. This was already going better than I had expected – I was no longer juggling multiple pans and heat settings, in fact I still hadn’t had to adjust the heat as medium heat was doing an excellent job of cooking up those sausage links and hash without being too high or too low. At this point the lower left compartment was still empty, awaiting the perfect moment to start our eggs.
Before long the sausage was nearing done, the eggplant and leeks were tender and the hash was beginning to get perfectly crispy and I have to admit, I was a little in awe of it all. I didn’t expect the pan to be able to handle such a wide range of foods so easily. All that’s left to complete our meal is to fry up some over easy eggs. Here’s where I actually got really excited. Timing eggs is something I’ve never been good at. Everything else always finishes before the eggs are done, leaving me to frantically search for covers and lids to keep everything warm as I try desperately to be patient with our eggs. Honestly, when it comes to eggs my husband is really the only person who has the patience to make them without breaking a single yolk, so the fact that this task is delegated to me on weekends is madness anyway.
So, I decide the heat will need to be a bit lower to cook the eggs, which is not a problem as everything else is pretty much done now. I remove the sausage to a plate, lower the heat and toss in some butter to fry an egg. While the egg is cooking I move the hash to the center area where the sausage had cooked and let it finish crisping up in all those delicious sausage drippings. At this point the MasterPan has really taken the stress out of cooking. The eggs are moving along and in the meantime everything else is staying nice and warm inside that pan (minus the sausage which is resting on the counter). Now, instead of being overwhelmed by pots and pans I’m moving along at a calm and steady pace – plating eggs as they cook, and serving out the hash, eggplant and sausage before my husband whisks each plate off to the table. Somehow, for the first time in years I think, I find myself sitting down to the table while everyone else is still eating. At this point I’m pretty much sold – but there’s still the question of clean up.
Once the kids clear the table I head back into the kitchen to survey the damage. The plates and utensils are already loaded in the dishwasher, so I grab the pan, give it a quick rinse under the tap, stick it into the dishwasher and press start. I wipe down the counters and stare around for a moment, because I’m usually on clean up duty for almost an hour at this point. I decide to make a cup of tea and hang out for a bit – after all, the kids won’t come looking for fear of being delegated clean up tasks and my head is now filled with delicious dinner ideas the Master Pan can easily help me create.
The MasterPan far exceeded my expectations. I had wondered if it would truly cook food well enough to replace multiple pots and pans – and it does. I also questioned whether or not it would handle a larger family – and it does. And is cleanup as simple as they claim? You bet. A quick rinse in my sink cleaned out the pan, thanks to its nonstick surface. My dishwasher did the rest and it came out looking great! The MasterPan is hands down my favorite thing in the kitchen at this point, even my husband is dying to use it. Quick clean up is the way to this man’s heart, by the way.
If you’re ready to simplify the time you spend in the kitchen without sacrificing quality I am genuinely excited to be able to offer you $20 off your own MasterPan with the coupon code: MP211 on the MasterPan Website!
- 1 lb yellow & red potatoes (or sweet potatoes)
- 1 Spring onion, or small yellow onion
- 2 Green Bell Peppers
- 2 Cloves Garlic
- 1 Tbs Butter
- 2 Tbs Olive oil
- Salt & Pepper
- (optional crushed red pepper flakes)
- Wash and dry potatoes and cut into 1/2 in cubes.
- Chop Bell pepper.
- Chop onion.
- Mince Garlic.
- Heat olive oil and butter over medium heat.
- Add potatoes, bell pepper, garlic and onion.
- Add salt and pepper (or crushed red pepper) to taste
- Cook over medium heat, stirring occasionally, for 15-20 minutes, until pepper and onion is soft and potatoes are tender but crisp on the outside.