The Shark Recipe

parboil potatoes (optional faster method)

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the drained potatoes in a single layer. Let cook undisturbed 4–5 minutes until golden on one side.

Add diced onion and bell pepper to the skillet with the potatoes. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Stir and continue to cook, tossing occasionally, another 6–8 minutes until potatoes are crisp and cooked through. Adjust heat to prevent burning.

Taste and adjust seasoning. Stir in chopped parsley if using. Transfer home fries to a warm plate and keep warm while you cook eggs and meats.

While potatoes cook, heat a medium skillet over medium heat and add 1 tsp vegetable oil. Add the bacon strips and cook 3–4 minutes per side (depending on thickness) until browned and crisp to your liking. Transfer bacon to a paper towel-lined plate to drain.

In the same skillet, leaving some bacon fat for flavor, add the sausage link or patty. Cook 4–6 minutes, turning occasionally, until browned and cooked through (internal temp 160°F/71°C for pork). Transfer to the plate with bacon and keep warm. If sausage releases a lot of fat, drain some but leave enough to flavor the pan for eggs.

Reduce heat to medium-low. Add 1 tablespoon butter to the skillet used for meats; swirl to melt and coat the pan. Crack eggs into a small bowl one at a time (or directly into the skillet) and gently slide into the pan for fried/sunny-side up, or whisk in the bowl for scrambled.

sunny-side up / fried

For sunny-side up/fried: season eggs with 1/8 tsp salt and a pinch of pepper. Cook undisturbed 2–3 minutes until whites are set but yolks are still runny. For over-easy, carefully flip and cook 20–30 seconds more.

scrambled

For scrambled: whisk eggs with salt and pepper, pour into the pan, let set at the edges then gently fold with a spatula until just cooked but still soft, about 1–2 minutes.

Transfer eggs to the plate alongside bacon, sausage and home fries.

While meats rest and eggs cook, toast two slices of sourdough in a toaster or under a broiler until golden (about 2–3 minutes). Spread 1/2 tablespoon butter on each warm slice.

Arrange home fries, bacon, sausage and eggs on a plate. Add buttered sourdough on the side. Serve immediately with ketchup or hot sauce if desired.