Bldg Breakfast* Recipe

If you have the time, parboil diced potatoes in salted boiling water for 5 minutes to shorten skillet time; drain and let steam-dry for 2 minutes. Otherwise proceed with raw diced potatoes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and 1/2 tablespoon butter; once hot and butter is melted and foaming, add the diced potatoes in an even layer.

Let potatoes cook undisturbed for 3–4 minutes to develop a golden crust, then toss/flip pieces to brown other sides. Reduce heat to medium if potatoes are browning too quickly.

After about 8–10 minutes total browning, add the diced onion and continue to cook, stirring occasionally, until onions are translucent and potatoes are fork-tender, another 4–6 minutes.

Stir in minced garlic, smoked paprika, dried thyme, salt and pepper. Cook 1 minute more to toast the spices. Taste and adjust seasoning. Stir in chopped parsley if using. Keep potatoes warm in the skillet or transfer to a warm plate while you cook eggs and protein.

For bacon: Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain.

For sausage: Heat a skillet over medium heat with a light spray of oil. Add sausage links and cook, turning frequently, until browned on all sides and cooked through (internal temperature 160°F/71°C), about 10–12 minutes. Transfer to a plate and keep warm.

You can cook bacon and potatoes in separate pans simultaneously, or if limited, cook bacon first and use rendered bacon fat (about 1–2 tbs) in place of some of the oil/butter when cooking potatoes for added flavor.

Toast sourdough slices in a toaster or on a griddle until golden and crisp, about 2–3 minutes depending on heat. If using gluten-free bread, adjust timing to avoid over-toasting.

Spread softened butter on the hot toast immediately so it melts in. Keep toast warm in a low oven (200°F / 95°C) if needed.

Heat a 8–10-inch nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan.

Crack eggs into a small bowl one at a time (or crack directly into the pan) and gently slide into the skillet. Season with salt and pepper.

For sunny-side-up: cover the skillet with a lid and cook 3–4 minutes until whites are set but yolks remain runny. For over-easy: cook uncovered 2–3 minutes until whites mostly set, flip carefully and cook 15–30 seconds more. For over-medium: flip and cook 45–60 seconds. For over-hard: cook 1–2 minutes after flipping until yolks are firm.

Remove eggs to the plate with toast and potatoes. Wipe skillet if needed before cooking additional eggs.

Divide breakfast potatoes onto a plate (about 1 generous cup). Place sourdough toast slices to one side and butter them if not already spread.

Arrange cooked bacon or sausage next to the toast. Place two eggs on top or beside the potatoes and season with an extra pinch of salt and pepper if desired.

Garnish potatoes with any remaining parsley. Serve immediately. Offer hot sauce, ketchup or butter as condiments.