All American Breakfast Recipe

Cook bacon

Arrange bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 8–12 minutes, flipping occasionally, until crisp to your liking. Transfer bacon to a paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if needed.

Cook sausage

In the same or a separate skillet over medium heat, cook sausage links or patties 8–12 minutes, turning occasionally, until cooked through (internal temperature 160°F/71°C) and browned. Transfer to plate and keep warm with the bacon.

Scrambled eggs

Crack eggs into a medium bowl. Add 1 tablespoon milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter foams, pour in egg mixture. Let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding eggs until soft curds form and eggs are just set but still moist, about 2–4 minutes. Remove from heat and keep warm. (If you prefer fried eggs, cook to desired doneness in 1 tablespoon butter, 2–3 minutes per side for over-easy/medium, longer for well-done.)

Prepare potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with a clean towel—dry potatoes brown more evenly.

Brown potatoes

Heat 3 tablespoons vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering. Add diced potatoes in a single layer — do not overcrowd (work in two batches if necessary). Let potatoes cook undisturbed for 3–4 minutes to develop a golden crust, then toss or flip. Add the chopped onion and 1 teaspoon minced garlic, and continue cooking, stirring occasionally, until potatoes are tender and well browned, about 12–15 minutes total. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp paprika. Stir in 2 tablespoons chopped parsley just before serving.

Toast 8 slices of bread to desired doneness in a toaster or under the broiler. Spread butter on hot toast and serve jam or jelly on the side. Keep warm until plating.

Cook frozen hash browns

If using frozen shredded hash browns instead of diced/browned potatoes, heat 2 tablespoons oil or butter in a large skillet over medium-high heat. Add frozen hash browns in an even layer, season with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp onion powder (optional). Press down lightly with a spatula and cook without stirring for 4–6 minutes to form a crisp crust. Flip sections and cook another 4–6 minutes until crisp and heated through. Keep warm and serve in place of browned potatoes.

Divide eggs, bacon, sausage and potatoes (or hash browns) among 4 plates. Place two toast slices per plate. Garnish potatoes with additional parsley if desired. Serve immediately with ketchup, hot sauce or maple syrup on the side.