Origin of the 'skillet'?
Does anyone have any notion of where the chain 'skillet' dish thing came from? You know, your 2 eggs, hash, and potatoes coming out in a hot mini cast-iron skillet rather than on a plate.
Did a particular chain invent it? Was that style popular in family diners somewhere in mid-America? Some kind of mutation of the 'fajita grill'?
I know that when visiting Dollywood (TN) and Silver Dollar City (Branson MO) amusement parks, they had the 6 foot diameter 'skillet' style cooking, but also I didn't know if they were trying to emulate something country-ish.
They all seem to be what some in my family call Egg Messes, sort of a deconstructed frittata, sometimes with egg scrambled in, sometimes with fried eggs on top. Although I've eaten and cooked a lot of these over the years, I never encountered them in restaurants until I came out to California, though JD says there are varieties offered in Branson and at Dollywood. The first one I saw that was called a "skillet" was on the menu at Rusty's, a very good local café up in Victorville, though I never saw the dish itself so I don't know if it was served in a skillet, nor if the different items were tossed together or set out in separate piles. The ones at a coffee shop near my house are cooked together, and come on big plates. Mine are like that, too.