All American Breakfast Recipe

Cook the sausage or bacon

Choose sausage or bacon. For sausage: heat a nonstick or cast-iron skillet over medium heat, add the 2 sausage links and cook 8–10 minutes, turning frequently, until browned and cooked through (internal temp 160°F/71°C). For bacon: lay 3 bacon strips in a cold skillet, turn heat to medium, and cook 8–10 minutes, turning occasionally, until crisp to your liking. Transfer cooked meat to a plate lined with paper towel and keep warm.

Cook the eggs (any style)

Wipe the skillet lightly if needed and return to medium-low. Add 1 tablespoon unsalted butter and let it melt. Crack 2 large eggs into the skillet. For sunny-side up: cook gently without flipping for 3–4 minutes until whites are set but yolks runny. For over-easy: cook 2–3 minutes until whites set, flip carefully and cook 20–30 seconds more. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 1–2 minutes until yolks firm. For scrambled: whisk eggs with 1/8 tsp black pepper and 1/8 tsp salt, pour into skillet over low heat, stir slowly until soft curds form, about 2–3 minutes. Season with remaining salt and pepper to taste. Remove eggs to plate and keep warm with the meat.

While meat cooks, prepare the hash browns. If using fresh russet potato, peel and grate, then rinse under cold water and squeeze out excess moisture in a clean kitchen towel. If using thawed frozen shredded hash browns, squeeze dry. Combine 1.5 cups shredded potato, 1/4 cup finely grated onion (optional), 1/2 tsp salt and 1/4 tsp black pepper in a bowl.

Heat a separate large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add the shredded potato in an even layer and press down with a spatula to compact. Cook undisturbed 4–6 minutes until the bottom is golden brown and crisp.

Reduce heat to medium, add 1 tablespoon unsalted butter around the edges to help browning, flip the hash in sections (or invert onto a plate and slide back into skillet) and cook another 4–6 minutes until the second side is crisp and potatoes are cooked through. Taste and adjust seasoning. Transfer to the plate with eggs and meat and keep warm.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler (about 1–3 minutes). Spread 1 tablespoon softened unsalted butter across the hot toast.

Arrange the plate: place the eggs, sausage or bacon, a generous portion of hash browns, and the buttered toast. Serve immediately with ketchup or hot sauce on the side if desired.