Canadian Breakfast Recipe

Parboil potatoes

Place potatoes (peeled if desired and cut into 1/2-inch cubes) in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–8 minutes until just fork-tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the parboiled potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir/flip to brown other sides another 4–6 minutes.

Push potatoes to one side of the pan, add diced onion and red bell pepper to the cleared space and cook 3–4 minutes until softened. Stir everything together, add minced garlic, smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper, and cook 1–2 minutes more until fragrant and potatoes are crisped to your liking. Stir in chopped parsley off the heat.

Heat a separate large skillet over medium heat. Add bacon slices in a single layer and cook 3–4 minutes per side for medium crispness (longer if you prefer very crispy). Remove bacon and keep warm on a paper towel–lined plate.

Pour off most bacon fat leaving about 1 tablespoon in the pan (or use 1 tablespoon vegetable oil if preferred). Add the sausage links and cook over medium heat, turning frequently, about 8–10 minutes until browned and cooked through (internal temp 160°F/71°C for pork). Remove and keep warm with bacon.

Butter both sides of each sourdough slice lightly. Heat a medium skillet or grill pan over medium heat. Place bread and grill 2–3 minutes per side until golden and slightly crisp. Keep warm.

Slice the tomato into 1/2-inch rounds. Heat a small nonstick pan over medium-high heat and add 1 teaspoon olive oil. Add tomato slices in a single layer and sprinkle each with 1/8 tsp salt and 1/8 tsp pepper. Fry 1–2 minutes per side until slightly softened and caramelized. Remove and keep warm.

Decide on egg style: fried, scrambled, or poached. For fried: heat 1 tablespoon butter in a nonstick skillet over medium-low, crack eggs gently into the pan, season with 1/2 tsp salt and 1/4 tsp pepper, cook until whites are set and edges are lacy, 2–3 minutes for sunny-side up (cover 30 seconds for slightly set tops) or flip gently and cook 20–45 seconds for over-easy/medium. For scrambled: whisk eggs with 1 tablespoon water, salt and pepper; melt butter over medium-low, pour eggs in and stir slowly until soft curds form, remove just before fully set. For poached: bring 3 inches of water with 1 tsp vinegar to a gentle simmer, swirl, drop in cracked egg, cook 3–4 minutes, and remove with a slotted spoon.

Divide brunch potatoes between two plates. Arrange grilled sourdough, bacon and sausages alongside. Place fried tomato slices next to the toast. Add the eggs prepared to your liking on top or beside the potatoes. Garnish potatoes with extra parsley if desired and serve immediately.