American Cafe Breakfast Half Page Menu Recipe

Prepare and par-cook potatoes

Place diced potatoes in a bowl, cover with cold water and let sit 5 minutes to remove excess starch. Drain and pat very dry with a clean towel.

Heat a 10-inch skillet over medium-high heat. Add 1.5 tablespoons olive oil and swirl to coat. When shimmering, add the diced potatoes in a single layer (work in batches if necessary).

Cook, without stirring, 4–5 minutes until the bottoms are golden-brown. Flip and continue cooking another 4–5 minutes, stirring occasionally, until potatoes are crisp and mostly tender.

Add the diced onion, smoked paprika, garlic powder, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Reduce heat to medium and sauté 3–4 minutes more until onions are softened and potatoes are cooked through. Taste and adjust seasoning.

Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while you finish the eggs and protein.

For bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 4–6 minutes per side, turning occasionally, until crisp to your preference. Drain on paper towels and keep warm.

For sausage links: brown over medium heat, turning occasionally, about 8–10 minutes until cooked through (internal temperature 160°F/71°C). Drain and keep warm.

Crack eggs into a mixing bowl, add 1 tablespoon whole milk, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. You want the butter to foam but not brown.

Pour the egg mixture into the pan. Let eggs sit undisturbed for about 20 seconds until the edges begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue slowly, folding and turning the eggs for 1–2 minutes until just set but still glossy — remove from heat slightly before fully done as carryover will finish them.

Taste and adjust seasoning if needed; sprinkle chopped chives on top if using. Keep warm and serve promptly.

While eggs cook, toast the two slices of bread in a toaster or on a skillet until golden. Spread butter on each slice while hot.

Divide the scrambled eggs between two portions (or serve all together for 1–2 people depending on appetite). Arrange the crispy potatoes and bacon or sausages alongside. Add two slices of buttered toast and optional ketchup or hot sauce.

Serve immediately while everything is warm. Provide extra salt, pepper and hot sauce at the table.