"little" Breakfast Combo Recipe

Prep and par-cook

Wash and scrub the potato. Dice into 1/2-inch cubes (leave skin on for texture). To speed cooking and ensure tender interior, place diced potatoes in a microwave-safe bowl with 1-2 tablespoons water, cover loosely, and microwave on high for 3 minutes, or until just tender but not falling apart. Drain any liquid and pat dry with a towel.

Sauté

Heat a 10-inch (25 cm) nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When shimmering, add the par-cooked, dried potato cubes in a single layer. Let cook undisturbed for 3-4 minutes to develop a golden crust, then stir. Add the minced onion and continue to cook, stirring every 2 minutes, until potatoes are golden and crisp in spots (about 6-8 minutes total).

Season

Reduce heat to medium. Push potatoes to the side and add minced garlic to the cleared area for 15-30 seconds until fragrant (to avoid burning). Stir garlic into the potatoes, then sprinkle paprika, dried thyme/rosemary, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Finish with chopped parsley if using. Keep potatoes warm in the pan on very low heat while you cook bacon and eggs, or transfer to a low oven (200°F / 95°C).

Cook bacon

Place a separate large skillet over medium heat (or use the same skillet after potatoes if there is space and you don't mind mixing flavors). If the bacon is very lean, add 1 tsp neutral oil to the pan. Lay 3 bacon slices in a single layer without overlapping. Cook 3-4 minutes per side, adjusting time for thickness, until browned and crisp to your preference. Flip with tongs every 2-3 minutes for even rendering.

Drain

Transfer cooked bacon to a paper towel-lined plate to drain excess fat. Reserve 1-2 tablespoons bacon fat in the pan for added flavor (you can discard the rest or save for another use). Keep bacon warm by tenting with foil or placing in the low oven with the potatoes.

Whisk eggs

Crack 2 large eggs into a bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy — this yields tender, evenly cooked eggs.

Cook gently

Wipe a small nonstick skillet clean (about 8 inches) and place over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat. Pour in the egg mixture. Let eggs sit undisturbed for 10-15 seconds until edges just set. Using a silicone spatula, gently push cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Repeat in 10-15 second intervals until curds form but eggs remain slightly wet — total cook time about 1.5-2.5 minutes depending on heat.

Finish and serve

Remove the pan from heat when eggs are still slightly underdone; residual heat will finish them. Stir in chopped chives if using. Taste and adjust salt/pepper. Plate the scrambled eggs alongside the bacon and breakfast potatoes immediately so everything is hot.