My husband saw this dish made on a series that he watches, “Cattleman to Cattleman” on RFD-TV. Of course, they used beef but any ground meat will, even pork I suppose, but it would have a different flavor profile. We made it this morning for breakfast and feel that it would be a great dish for weekend company. You can assemble it the night before, refrigerate it and finish baking in the morning. Good eating!

• 4 New Potatoes, quartered with skins on
• 1 pound ground Beef, Bison or Veniosn
• 1 Zucchini, sliced
• 1/2 Sweet Onion, diced
• Sea Salt and Pepper to taste
• 6 Large whole Eggs, beaten
• Hand full of fresh Basil, chiffinade or 2 teaspoons dried Italian Seasoning
• 1/3 cup Grated Cheese (of your preference)

Preheat oven to 350 F.  In a large skillet, brown the ground meat over medium heat. Cook until there is no visible pink meat about 10 minutes. Add onions, season with salt and pepper to taste and reduce heat to medium-low. Cook until the potatoes are parboiled.   In a medium sauce pot, parboil the potatoes in boiling water for 10 minutes. Drain potatoes and add to the meat mixture. Add zucchini and Italian seasoning. Mix until meat and potatoes are covered with seasoning. Add a dash of garlic powder if desired.

Lightly grease a 13 X 9 baking dish. Scoop the meat and potato mixture into the baking dish. Pour the eggs over the meat and potato. Top with the grated cheese. Bake for 20 minutes.