Early Bird Special Recipe

Prep and par-cook

If using raw potatoes, place the cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 5 minutes until just beginning to become tender but still firm. Drain and let steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil. When shimmering, add the diced onion and red bell pepper and sauté 2–3 minutes until softened.

Add the drained potato cubes to the pan in a single layer (work in a smaller pan or cook in two batches if they crowd). Let potatoes cook undisturbed 3–4 minutes to form a golden crust, then stir and continue to cook, turning occasionally, about 6–8 more minutes, until golden and tender.

Stir in minced garlic, smoked paprika, dried thyme, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes more until fragrant. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while finishing other components.

Heat a separate skillet (or use the oven method) over medium heat. Add the bacon strips in a single layer. Cook 3–4 minutes per side, turning occasionally, until crisped to your liking (internal render time will vary). For less splatter, start with a cold pan and turn heat to medium; or bake at 400°F (200°C) on a rimmed sheet for 12–15 minutes, flipping once. Transfer bacon to a paper towel–lined plate to drain and keep warm.

While bacon and potatoes cook, toast 2 slices of sourdough in a toaster or in a dry skillet over medium heat until golden and warmed through, about 2–3 minutes per side in a skillet. Spread 1 tbs softened butter over the toast just before serving.

Prepare eggs to order (any style). Below are instructions for three common styles:

Fried (Sunny-side or Over-easy)

Heat a 8–10 inch nonstick skillet over medium-low and add 1 tbs butter, swirling to coat. Crack eggs into a small bowl one at a time and gently slide into the skillet. For sunny-side up: cook slowly 2–3 minutes until whites are set but yolks still runny. For over-easy: when whites are mostly set, carefully flip each egg and cook 10–20 seconds more for a runny yolk, or 45–60 seconds for medium yolk. Season with 1/4 tsp salt and a pinch of black pepper.

Scrambled

Crack eggs into a bowl, season with 1/8 tsp salt and a pinch of pepper, and beat until combined. Melt 1 tbs butter in a nonstick skillet over medium-low. Pour eggs in and let sit 10–15 seconds, then gently stir with a spatula, folding until curds form and eggs are creamy but set, 1–2 minutes. Remove from heat slightly before fully set to avoid overcooking.

Poached

Bring a wide shallow pot of water to a gentle simmer and add 1 tsp vinegar (optional). Stir to create a gentle whirlpool, crack an egg into a small cup, and slip the egg into the water. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for medium. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

On a plate arrange the sourdough toast, a generous portion of breakfast potatoes (about 1 to 1 1/4 cups), and the 3 slices of applewood smoked bacon. Place the 2 eggs prepared to order next to the potatoes and toast.

Garnish potatoes with extra parsley if desired. Serve immediately with hot sauce or ketchup on the side.