Eggs And Potato Breakfast Recipe

Prep potatoes

Peel (optional) and scrub the russet potatoes. Cut them into 1/2-inch dice. Rinse the diced potatoes under cold water until the water runs clear to remove excess starch, then drain and pat dry with a kitchen towel or paper towels.

Par-cook (optional, faster and crisper)

Place the diced potatoes in a pot of salted water, bring to a boil, and simmer 4 minutes. Drain thoroughly and let steam-dry a minute so they are dry on the surface. (Skip this step if you prefer to cook from raw; add 4–6 minutes to cook time.)

Cook potatoes

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add the diced potatoes in an even layer. Let cook undisturbed 4–5 minutes to brown one side, then stir or flip pieces. Add the diced half onion and continue to cook, stirring every 2–3 minutes, until potatoes are tender and golden brown all over, about 12–15 minutes total if par-cooked (18–22 minutes from raw). Season with paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper during the last 3 minutes of cooking. Remove from heat and stir in chopped parsley if using.

Bacon

If using bacon: Place a cold skillet over medium heat and lay the bacon slices in a single layer (or bake on a rimmed baking sheet at 400°F/200°C for 12–18 minutes for evenly crisp results). Cook on the stovetop, flipping occasionally, until the bacon reaches your desired crispness, 8–12 minutes. Transfer to a paper towel–lined plate to drain. Keep skillet drippings for eggs if desired.

Chicken apple sausage

If using chicken apple sausage: Heat a skillet over medium heat and add 1 teaspoon oil. Slice sausages into 1/2-inch diagonal pieces or leave whole. Cook, turning occasionally, until browned and heated through, about 8–10 minutes (internal temp 165°F/74°C for whole links). Transfer to a plate and keep warm.

Fried eggs (sunny-side or over-easy/medium/hard)

Use the bacon skillet with a tablespoon of reserved fat or a clean skillet with 1 tbs butter. Heat over medium. Crack eggs into a small bowl then gently slip into the hot skillet. Season with a pinch of salt and pepper. For sunny-side up: cook until whites are set but yolks are runny, about 2–3 minutes. For over-easy: cook until whites set, then flip gently and cook 15–30 seconds more. For over-medium/over-hard: cook 1–2 minutes more until yolk reaches desired doneness.

Scrambled eggs

Break eggs into a bowl, add 2 tbs milk or cream, a pinch of salt and pepper, and whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tbs butter. Pour in eggs and let set at the edges for 10–15 seconds, then gently stir with a spatula, folding eggs toward the center repeatedly until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat to avoid overcooking.

Poached eggs (alternative)

Bring a wide, shallow pan of water to a gentle simmer with 1 tbs vinegar (optional). Crack each egg into a small bowl, create a gentle whirlpool, and slip an egg into the water. Cook 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Divide the country potatoes between plates. Arrange the cooked bacon or chicken apple sausage alongside. Place the eggs on top or beside the potatoes. Garnish with a sprinkle of chopped parsley or additional black pepper. Serve immediately with toast or a side of your choice.