Breakfast Plates Recipe

Prep potatoes

Place diced potatoes in a bowl of cold water and let sit 5 minutes to remove excess starch. Drain and pat dry thoroughly with a towel.

Cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter foams and oil shimmers, add the dried diced potatoes in a single layer. Let them cook undisturbed 4–5 minutes until the underside is golden-brown.

Add onions and seasonings

Stir in the diced onion and spread the potatoes back into a single layer. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and well-browned overall, about 8–10 more minutes. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika and 1/4 tsp garlic powder. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer hash to a warm plate and keep warm while you finish the rest of the plate.

Cook bacon

In a separate skillet over medium heat, lay the 2 bacon strips in a cold pan and turn heat to medium. Cook 4–6 minutes, flipping occasionally, until crisped to your liking. Transfer bacon to a paper-towel-lined plate to drain and keep warm.

Cook sausage links

Using the same skillet or a second skillet, add 1 tsp oil if the pan is dry. Place the 2 sausage links in the skillet and brown on all sides over medium heat, turning frequently, about 8–10 minutes. Reduce heat to medium-low and continue to cook until internal temperature reaches 160°F / 71°C (or until cooked through), about 3–5 more minutes. Remove and keep warm with the bacon.

Choose egg style

This recipe prepares eggs over-easy by default. For other styles (scrambled, sunny-side, over-hard), follow the appropriate sub-steps below.

Cook eggs (over-easy)

Heat a nonstick skillet over medium-low heat. Add 1 tbs butter and let it melt and foam. Crack 2 eggs into a small bowl (or directly into the pan) and gently slide into the skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook until whites are mostly set, 2–3 minutes. Carefully flip each egg with a spatula and cook 20–30 seconds for over-easy (longer for over-medium or over-hard). Slide eggs onto the plate with the hash and meats.

Alternate: Scrambled eggs

Beat the 2 eggs with a pinch of salt and pepper. Melt butter in the skillet over low heat, add eggs, and stir slowly until soft curds form and eggs are set to your liking (2–3 minutes).

Toast bread

If using sliced bread: toast 2 slices to your preferred level. Spread 1 tbs butter over the hot toast and keep warm.

Warm biscuit

If using a store-bought or pre-baked biscuit: warm in a 350°F (175°C) oven for 5–7 minutes or microwave 20–30 seconds. Split and butter before serving.

Arrange the hash, eggs, bacon and sausage on a plate. Add the toast or biscuit to the side. Offer ketchup, hot sauce or extra butter as desired. Serve immediately while hot.