Breakfast Plate Recipe

Prep potatoes

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse in cold water to remove excess starch, then pat dry thoroughly with a clean towel or paper towels.

Par-cook (optional for faster crisping)

Place the diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 5 minutes. Drain well and let steam-dry for 1–2 minutes.

Cook potatoes

Heat a large skillet over medium-high heat. Add 2 tablespoons oil and let it shimmer. Add the diced potatoes in a single layer (work in batches if needed). Let potatoes cook without stirring for 3–4 minutes to develop a crust, then stir or flip pieces and add the diced onion and optional bell pepper. Reduce heat to medium, season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Continue to cook, stirring occasionally, until potatoes are golden and tender, about 8–10 more minutes. Taste and adjust seasoning. Stir in chopped parsley if using, then transfer to a warm plate and keep warm.

While potatoes cook, arrange bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until they reach desired crispness, 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in the pan for eggs if desired; discard excess or save for another use.

General

Prepare eggs any style as requested. Below are three common methods. Use the reserved bacon fat (about 1 tbs) or 1 tablespoon butter for frying/scrambling for extra flavor.

Fried (sunny-side or over-easy/medium)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or reserved bacon fat. Crack eggs gently into the pan. For sunny-side up, cook 2–3 minutes until whites are set but yolks still runny; season with 1/8 tsp salt and a pinch of pepper. For over-easy/medium, cook until whites set, carefully flip with a spatula and cook 15–30 seconds for over-easy or 45–60 seconds for over-medium. Remove to plate.

Scrambled

Crack eggs into a bowl, add 1 tablespoon water or milk (optional) and whisk with 1/8 tsp salt and a pinch of pepper until combined. Heat a nonstick skillet over medium-low, add 1 tablespoon butter, pour eggs in and let sit 10–15 seconds. Gently stir with a spatula, folding curds until softly set but still slightly creamy, about 2–3 minutes. Remove from heat and serve.

Poached

Bring a saucepan with 3 inches of water and 1 tablespoon vinegar to a gentle simmer. Crack an egg into a small cup, swirl the water to create a vortex, slide egg in, and poach 3–4 minutes for runny yolk or 5 minutes for medium. Remove with a slotted spoon, blot, season with salt and pepper and serve.

Toast bread to desired darkness in a toaster or under a broiler. Spread with 1 tablespoon butter while warm.

Arrange the components on a plate: a portion of brunch potatoes (about 1 cup), 2 eggs prepared to order, 3 strips of bacon, and 2 slices of buttered toast. Garnish potatoes with additional parsley if desired and add extra salt and pepper to taste. Serve immediately.