Quick Start Loaded Recipe

Par-cook potatoes

Place diced potatoes in a medium pot of salted cold water. Bring to a boil and simmer 4–5 minutes until just starting to become tender but still firm. Drain and spread on a tray to steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering.

Add par-cooked potatoes in a single layer. Let cook undisturbed 3–4 minutes to get a golden crust, then flip/stir and continue to cook another 3–4 minutes.

Push potatoes to one side of the skillet and add olive oil to the empty side. Add diced onion and bell peppers; sauté 3–4 minutes until softened and starting to brown, then fold together with potatoes.

Season with smoked paprika, garlic powder, kosher salt, and black pepper. Continue to cook and stir occasionally until potatoes are tender and evenly browned, about 2–3 more minutes. Keep warm on low heat or transfer to a warm plate.

While potatoes cook, arrange bacon slices in a cold skillet without overlapping. Turn heat to medium and cook 3–4 minutes per side, or until crisp to your liking. Transfer bacon to a paper towel–lined plate to drain. If desired, chop or tear into bite-size pieces for serving.

Melt butter in a medium nonstick skillet over medium-low heat.

In a bowl, whisk together eggs, milk, salt, and black pepper until just combined and slightly frothy.

Pour egg mixture into the skillet. Let sit 10–15 seconds, then with a spatula gently push cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat until eggs are mostly set but still slightly moist, 2–3 minutes depending on heat.

When eggs are nearly done, sprinkle shredded cheddar over top. Fold eggs once or twice to incorporate cheese and finish cooking to desired doneness, about 30–60 seconds. Remove from heat and garnish with chopped chives if using.

Toast the bread slices to your preferred darkness. Spread butter on the hot toast.

Arrange fresh fruit (whole berries, sliced melon, halved grapes) in a small bowl or on the plate.

On a plate, place the toast and a portion of Potatoes O’Brien (about 1 cup). Add the three scrambled eggs beside the potatoes and lay the three bacon slices (or chopped bacon) next to the eggs. Add the fresh fruit as a palate-cleansing side.

Optional: drizzle a little hot sauce or serve ketchup on the side. Serve immediately while everything is hot and fresh.