Last Updated on December 4, 2024 by Kiersten
This sourdough discard skillet recipe is loved by all and uses 2 full cups of discard. Make the recipe as is or customize with any ingredients you have on hand.
This recipe for a sourdough discard skillet dinner was created entirely on a whim and turned out to be a major winner with my husband and kids. The first time I made it, I expected the leftovers to stick around a few days for meal prep lunches but it was all gone by the next evening.
A cast iron pan is used for easy stove-to-oven cooking. If you prefer, you can cook the meat and vegetables on the stove in whatever skillet or pot you have then transfer to a 9×13 baking dish for baking.
This dish smells wonderful while cooking and makes for a great cozy meal in colder months. Start to finish, plan for 45 minutes to an hour to get plates on the table.
Uses Up Tons of Sourdough Discard
The sourdough discard “topping” is based off of this recipe with some changes in measurements to suit my cooking style and taste preferences.
It’s a delicious way to use up tons of extra discard you have gathering up when you don’t feel much like making Easy Sourdough Buttermilk Pancakes, Sourdough Buttermilk Belgian Waffles (Step By Step With Pictures), or a Quick Sourdough Discard Pizza Crust.
Sourdough Discard Skillet Recipe
Ingredients:
- 1 pound ground Italian sweet sausage
- 1 pound ground beef
- 4 carrots, peeled
- 3 celery ribs
- 4 medium red potatoes
- 1 medium yellow onion
- 6 tablespoons of butter, divided in half
- 2 teaspoons dried Italian seasoning blend
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups sourdough discard
- 3 eggs
- 3/4 cup grated pecorino romano cheese
Instructions:
Preheat a large cast iron skillet over medium heat, then preheat the oven to 400F. Cook the beef and sausage together until browned and no longer pink.
In the meantime, chop the carrots, celery, potatoes, and onion. Remove the meat from the pan to a bowl and drain the grease.
Add the carrots, celery and potatoes to the skillet with 3 tablespoons of butter. Cook over low-medium heat for about 5 minutes then add the onion. Stir often to prevent sticking.
Add the salt, ground pepper, and 1 teaspoon of the Italian seasoning to the skillet and toss to coat. Cook for an additional 5 minutes.
Melt the remaining 3 tablespoons of butter. In a small bowl, mix the sourdough starter discard, melted butter, eggs, garlic powder, and 1 teaspoon Italian herb blend until well combined.
Add the cooked meat back into the skillet and stir to evenly distribute the meat with the vegetables.
Pour the sourdough discard/egg mixture across the skillet and stir it into the filling. It should not be a topping like pot pie but more of a gravy consistency. Mix well.
Sprinkle all of the grated cheese across the top of the skillet. Bake at 400F for 30 minutes.
Rest for 5 minutes or so until the skillet stops bubbling about the edges before cutting.
Reheating Leftover Sourdough Discard Skillet Portions
Remove leftovers from the cast iron pan to store in glass containers in the refrigerator. I have personally never frozen portions but don’t see any reason why it wouldn’t keep well.
For reheating, bake at 350F until the center is warm. You can also microwave on medium power for about 2 minutes if you don’t have access to a toaster oven at work.
Sourdough Discard Skillet
This sourdough discard skillet recipe is loved by all and uses 2 full cups of discard and can be customized with any ingredients you have on hand.
Ingredients
- 1 pound ground Italian sweet sausage
- 1 pound ground beef
- 4 carrots, peeled
- 3 celery ribs
- 4 medium red potatoes
- 1 medium yellow onion
- 6 tablespoons of butter, divided in half
- 2 teaspoons dried Italian seasoning blend
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 cups sourdough discard
- 3 eggs
- 3/4 cup grated pecorino romano cheese
Instructions
- Preheat a large cast iron skillet over medium heat, then preheat the oven to 400F.
- Cook the beef and sausage together until browned and no longer pink.
- In the meantime, chop the carrots, celery, potatoes, and onion.
- Remove the meat from the pan to a bowl and drain the grease.
- Add the carrots, celery and potatoes to the skillet with 3 tablespoons of butter. Cook over low-medium heat for about 5 minutes then add the onion. Stir often to prevent sticking.
- Add the salt, ground pepper, and 1 teaspoon of the Italian seasoning to the skillet and toss to coat. Cook for an additional 5 minutes.
- Melt the remaining 3 tablespoons of butter.
- In a small bowl, mix the sourdough starter discard, melted butter, eggs, garlic powder, and 1 teaspoon Italian herb blend until well combined.
- Add the cooked meat back into the skillet and stir to evenly distribute the meat with the vegetables.
- Pour the sourdough discard/egg mixture across the skillet and stir it into the filling. The mixture should not be thick like with a pot pie but more of a gravy-like consistency. Mix well.
- Sprinkle all of the grated cheese across the top of the skillet. Bake at 400F for 30 minutes.
- Rest for 5 minutes or so until the skillet stops bubbling about the edges before cutting.
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