Country Breakfast Bowl Recipe

Prepare potatoes

Peel (optional) and grate the russet potato on the large holes of a box grater. Place grated potato in a clean dish towel and squeeze out as much moisture as possible into the sink—this helps crispness.

Cook potato hash

Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the grated potato in an even layer and press down slightly. Let cook, undisturbed, 4–5 minutes until golden on the bottom. Flip or stir and continue cooking 4–6 minutes until tender and crisped. Season with 1/2 tsp coarse salt and 1/4 tsp black pepper. Transfer to a warm bowl and keep skillet for later use.

Cook oats (if not pre-cooked)

If you don’t have 1 cup cooked oats ready: bring 1/2 cup water (or milk) and a pinch of salt to a simmer in a small saucepan, stir in 1/2 cup rolled oats, reduce heat to low and cook 4–5 minutes until thickened. Remove from heat and stir in 1/2 tbsp butter. You should end with ~1 cup cooked oats. Keep warm.

Cook bacon

In the same skillet over medium heat, add the bacon slices. Cook 3–4 minutes per side until crisp (adjust for thickness). Transfer to a paper-towel-lined plate, reserve 1 tbsp bacon fat in the pan and discard excess.

Brown sausage

Add the breakfast sausage to the skillet with reserved bacon fat and break into small pieces with a spatula. Cook over medium heat 5–7 minutes until browned and cooked through. Remove sausage to the bowl with potatoes and keep warm.

Scramble eggs

Wipe the skillet lightly if needed and reduce heat to medium-low. Melt 1 tbsp unsalted butter. Whisk the 4 eggs with 1/4 tsp salt and 1/8 tsp black pepper. Pour into the skillet and stir gently, cooking 2–3 minutes until soft curds form. Remove eggs from heat while still slightly creamy; they will finish cooking in the bowl.

Melt cheese

Sprinkle the shredded cheddar over the hot eggs and sausage mixture after assembling the bowl (or stir a couple tablespoons into the eggs right after removing from heat) so it melts into warm components.

Sauté aromatics

In the skillet used for proteins, add 1/2 tbsp olive oil over medium heat. Add the diced onion and bell pepper and sauté 4–5 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Wilt spinach

Add the chopped spinach to the skillet and cook 1–2 minutes until wilted. Stir in the cooked sausage, crumbled bacon (reserve a slice or two for garnish if you like), and cooked potato hash. Toss to combine and heat through.

Divide the warm cooked oats between 2 bowls (servings = 2). Spoon the potato-sausage-vegetable mixture over one side of each bowl and add the scrambled eggs on the other side (or nestle eggs on top).

Sprinkle shredded cheddar over the hot components so it melts. Top with sliced green onions, chopped chives, a pinch of smoked paprika, and an optional drizzle of hot sauce. Crumble one reserved bacon slice over each bowl for crunch.

Serve immediately while hot. Offer extra salt and pepper at the table.