Breakfast Bowl Recipe

precook potatoes

Parboil diced potatoes in salted simmering water for 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam-dry for 5 minutes (this helps crisping).

Heat a large heavy skillet over medium-high heat. Add olive oil and butter until butter foams. Add the drained potatoes in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes to develop a crust.

Stir and continue to cook, turning occasionally, for another 6–8 minutes until potatoes are golden and crisp on most sides. Season with kosher salt, black pepper, smoked paprika and thyme. Reduce heat to medium while you prepare protein components.

In a separate skillet over medium heat, add the crumbled chorizo. Cook 4–5 minutes, breaking up pieces, until browned and cooked through and some oil is released. If using very fatty chorizo, drain excess fat leaving about 1 tablespoon in pan.

Add the diced yellow onion and red bell pepper to the chorizo. Sauté 4–5 minutes until vegetables soften and edges begin to brown. Stir in diced ham just to warm (1–2 minutes).

Transfer the cooked chorizo/ham/vegetable mixture into the skillet with the potatoes. Toss gently to combine and allow to heat together 1–2 minutes so flavors marry. Taste and adjust seasoning with salt and pepper.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch of salt; sauté 4–5 minutes until they release liquid and brown.

Add shallots, diced yellow onion and red bell pepper. Cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add chopped spinach in batches, stirring until wilted. Cook until all liquids have mostly evaporated and vegetables are nicely caramelized, 2–3 more minutes. Season with salt, pepper and a pinch of smoked paprika if desired.

Combine the cooked vegetable mixture with the crisped potatoes in the potato skillet. Toss gently and heat together 1–2 minutes. Adjust seasoning.

For two sunny-side-up eggs: heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack eggs into a small bowl, then gently slide into the skillet. Cook slowly for 2–3 minutes until whites are set but yolks are runny. If you prefer whites fully set on top, cover with a lid for 30–60 seconds. Season with a pinch of salt and pepper.

If using store-bought bearnaise: warm gently in a small saucepan over very low heat or in a double boiler, whisking occasionally until glossy and warm (do not boil). If making a quick bearnaise: whisk 2 egg yolks with 1 tsp white wine vinegar and 1 tsp water over a double boiler until slightly thickened, then whisk in 1/4 cup melted butter slowly until emulsified; finish with 1 tsp chopped tarragon or 1/2 tsp dried and a pinch of salt.

For dairy-free (DF) option: omit bearnaise entirely or serve a dairy-free hollandaise-style sauce made with plant butter or omit sauce and add extra lemon on the side.

In a small bowl or jar, whisk together white balsamic vinegar, Dijon mustard, honey (if using), salt and pepper. Slowly whisk in the extra-virgin olive oil to emulsify into a smooth dressing.

Place arugula and halved cherry tomatoes in a bowl. Drizzle with dressing and toss gently just before plating so arugula stays crisp.

Divide the potato hash (choose the cooked chorizo/ham mix or the vegetarian vegetable mix) between plates or bowls, creating a shallow nest in the center for the eggs.

Top each portion with two sunny-side-up eggs. Spoon 2–3 tablespoons warm bearnaise over the eggs and a bit onto the hash (omit for DF).

Add a small pile of dressed arugula and tomatoes to the side. Garnish with chopped parsley or chives and serve with a lemon wedge if desired.

Serve immediately so eggs remain runny and potatoes stay crisp.