Big Breakfast Combo Recipe

Prep and par-cook

Wash and dry the potatoes. Cut into 1/2-inch cubes (leave skin on for texture). Place in a pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer 5 minutes to slightly soften. Drain and pat dry thoroughly.

Pan-fry potatoes

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When hot and shimmering, add the diced onion and cook 2 minutes until starting to soften. Add the drained, dried potato cubes in a single layer (work in batches if needed). Let cook undisturbed 4–5 minutes to develop a golden crust, then stir or flip and continue cooking 6–8 minutes until tender and browned.

Season

Lower heat to medium, add minced garlic, paprika, dried thyme, 1 tsp salt and 1/2 tsp black pepper. Stir and cook 1–2 minutes until fragrant. Taste and adjust seasoning. Sprinkle chopped parsley if using, then transfer potatoes to a warm plate and keep covered while you finish other components.

Cook bacon

While potatoes par-cook, heat a separate large skillet over medium heat. Lay 4 bacon slices in a single layer. Cook 3–5 minutes per side, turning occasionally, until crisped to your liking. Transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the pan for additional flavor (optional) or spoon out most and leave about 1 tsp.

Cook sausage links

In the same skillet (with or without a tsp oil), add the 2 sausage links. Cook over medium heat, turning frequently, 8–10 minutes until evenly browned and cooked through (internal temp 160°F / 71°C). Remove from pan and keep warm with the bacon.

When bacon and sausage are nearly done, toast 2 slices of bread in a toaster or in a skillet. If using a skillet: melt 1 tbs softened butter in a small pan over medium, add bread and cook 1–2 minutes per side until golden. Spread extra butter on the hot toast and keep warm.

Choose egg style

This recipe supports eggs cooked any way; directions below cover scrambled, fried (sunny-side/over-easy), or soft-boiled. Select your preferred method and cook after the meats and potatoes are nearly ready so everything finishes hot.

Scrambled eggs

Crack 4 eggs into a bowl, add 2 tbs milk, pinch of 1 tsp salt and 1/2 tsp pepper, and whisk until combined. Heat a nonstick skillet over medium-low and add 1 tbs butter. When melted and slightly foamy, pour in eggs. Let sit briefly until edges set, then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat; eggs will finish cooking in residual heat.

Fried eggs (sunny-side / over-easy)

Heat a small nonstick skillet over medium and add 1 tbs butter. When butter foams, crack eggs gently into the pan, season with a pinch of salt and pepper. For sunny-side, cook until whites are set, 2–3 minutes. For over-easy, cook until whites set, then flip carefully and cook 20–30 seconds more for a runny yolk (longer for firmer yolk).

Soft-boiled eggs

Bring a small pot of water to a gentle boil. Carefully add 4 eggs and boil for 6–7 minutes for jammy yolks. Remove to an ice bath for 1 minute, then peel and serve immediately with a pinch of salt and pepper.

Arrange on each plate: half the breakfast potatoes, 2 bacon slices, 1 sausage link, and 1 slice of buttered toast. Divide eggs as desired (2 per person if serving 2) and place on plate. Garnish potatoes with extra parsley. Serve immediately while hot.