Classic Breakfast Recipe

Prepare potatoes: if not already diced, wash, peel if desired and cut potatoes into roughly 1/2-inch dice so they cook evenly.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and let warm until shimmering.

Add diced potatoes in a single layer if possible. Let cook undisturbed 4–5 minutes to develop a golden crust, then stir or flip pieces to brown other sides.

After potatoes have browned (about 8–10 minutes total), add the diced onion and green pepper. Stir to combine and continue cooking 4–6 minutes until vegetables are softened and potatoes are tender when pierced with a fork.

Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on very low heat or transfer to a warmed plate while you cook eggs and protein.

If using bacon: place strips in a cold skillet in a single layer. Turn heat to medium and cook 6–10 minutes, flipping occasionally, until desired crispness. Transfer to paper towels to drain and keep warm.

If using ham: heat a separate skillet over medium-high heat. Add ham slices and sear 1–2 minutes per side until warmed through and slightly caramelized. Keep warm.

General prep

Decide how you want your eggs: fried (sunny-side/up or over-easy), scrambled, or poached. Use the small additional ingredient (butter and a tablespoon water or milk) as indicated.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low. Add 1 tablespoon butter and let it melt, coating the pan. Crack eggs into a small bowl then gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes then gently flip and cook 20–30 seconds more for a runny yolk. Remove and keep warm.

Scrambled eggs

Crack eggs into a bowl, add 1 tablespoon milk or water, 1/8 tsp salt and a pinch of pepper. Whisk until combined and slightly frothy. Heat nonstick skillet over medium-low and melt 1 tablespoon butter. Pour eggs in, let set at the edges 20–30 seconds, then gently push curds from the edges into the center with a spatula, repeating until softly set but still moist, about 1–2 minutes. Remove from heat (carryover will finish cooking).

Poached eggs

Bring a medium saucepan of water to a gentle simmer and add 1 tablespoon white vinegar (optional). Stir to create a gentle whirlpool, crack an egg into a small cup and gently slide into the water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Arrange house potatoes, chosen protein (bacon or ham) and the two eggs on each plate. Add toast or an English muffin if desired, and finish potatoes with a light sprinkle of parsley.

Serve immediately with ketchup or hot sauce on the side.