Hungry Bowl Recipe

Prep potatoes

Rinse peeled and diced potatoes in cold water until water runs clear to remove surface starch. Pat dry thoroughly with a clean towel — dry potatoes crisp better.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and allow it to shimmer but not smoke (about 1–2 minutes).

Add the diced potatoes in an even layer. Let them cook undisturbed for 4–5 minutes to develop a golden crust, then stir or flip pieces to brown other sides. Total cooking time for potatoes should be about 12–15 minutes until fork tender and golden-brown.

When potatoes are partly browned (after ~6–8 minutes), push them to one side of the pan and add the 1/2 diced onion and minced garlic to the oil. Cook onions until translucent, about 2–3 minutes, then mix with potatoes.

Season with smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Stir in chopped parsley if using. Keep potatoes warm while you make the gravy and eggs.

In a separate medium skillet set over medium heat, add the 6 oz bulk breakfast sausage. Break it up with a spatula and cook until no longer pink and nice brown bits form, about 6–8 minutes.

If the sausage releases excessive fat, drain off all but about 1 tablespoon, leaving the fond in the pan. Reduce heat to medium-low.

Sprinkle the 2 tablespoons of all-purpose flour over the cooked sausage. Stir and cook for 1–2 minutes to remove raw flour taste and to form a roux with the sausage fat. The mixture should bubble a little but not burn.

Slowly whisk in 1.5 cups whole milk a little at a time to avoid lumps. Bring to a gentle simmer while whisking; the gravy will thicken in 3–5 minutes. If gravy becomes too thick, whisk in up to 2 tablespoons hot water to reach desired consistency.

Season the gravy with 3/4 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust — sausage can be salty, so add salt sparingly. Keep gravy warm on the lowest heat, stirring occasionally.

Heat a small nonstick skillet over medium heat and add 1 teaspoon olive oil. Add the 3 oz shaved ham in an even layer and cook just until warmed and edges begin to brown, 1–2 minutes per side. Remove from heat and keep warm. Shaved ham is fragile so avoid overcooking.

When potatoes and gravy are nearly ready, heat a medium nonstick skillet over medium-low and add 1 tablespoon unsalted butter until melted and foaming.

Crack 2 eggs into the skillet. Cook over easy: let whites set for about 2–3 minutes until mostly opaque, then carefully flip each egg with a spatula and cook 20–30 seconds more for runny yolks (cook longer for medium/firm yolks). Season eggs with 1/2 tsp fine sea salt and 1 tsp black pepper.

To assemble the Hungry Bowl: divide the fried potatoes into a bowl as the base (about 2 cups). Top with the warmed shaved ham, then place the two over-easy eggs on top. Spoon generous portions of sausage gravy over and around the eggs and potatoes (about 1/2–3/4 cup gravy).

Garnish with a little extra chopped parsley if desired and serve immediately so eggs remain runny and potatoes crisp.