Valencia Breakfast Recipe

Prepare potatoes

Grate the peeled russet potato on the large holes of a box grater. Place grated potato into a clean kitchen towel or fine mesh sieve and squeeze over a bowl to remove as much liquid as possible. Let sit for 1 minute, then squeeze again. Transferring to a bowl, add the grated onion, flour, 1/2 of a beaten egg (whisk the egg and use half), 1/2 tsp salt and 1/4 tsp pepper. Mix to combine.

Form and cook

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and 1 tbs butter. Once butter foams and oil shimmers (about 1 minute), spoon the potato mixture into the pan and press gently to form a 4- to 5-inch patty about 3/4-inch thick. Cook without moving 4–5 minutes until the underside is deep golden and crisp. Carefully flip and cook 3–4 minutes more until cooked through and the other side is golden. If making two smaller patties, divide mixture and adjust time slightly. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing the rest of the plate.

Bacon

If using bacon: heat a skillet over medium heat and add bacon strips in a single layer. Cook 4–6 minutes per side depending on thickness for crisp edges, turning as needed. Transfer to paper towels to drain. Keep warm.

Pork Sausage Links

If using pork sausage links: place links in a cold skillet, turn heat to medium, and cook turning frequently for 10–12 minutes until browned on all sides and cooked through to 160°F (71°C).

Turkey Sausage Patties

If using turkey sausage patties: cook over medium heat 4–6 minutes per side until internal temperature reaches 165°F (74°C) and patties are browned. Drain on paper towels and keep warm.

General prep

Decide style: scrambled, fried (sunny-side, over-easy/medium/well), or poached. Bring a small nonstick skillet to medium and have 1 tbs butter ready. Season eggs with 1/4 tsp salt and a pinch of black pepper.

Scrambled

Whisk the two eggs until homogenous. Melt butter over medium-low heat, add eggs and cook gently, stirring frequently, until soft curds form, about 2–3 minutes. Remove immediately to avoid overcooking.

Fried (sunny-side / over)

Heat nonstick skillet over medium and add 1 tbs butter. When butter foams, crack eggs into the pan. For sunny-side, cook 2–3 minutes until whites are set but yolks runny; for over-easy flip carefully and cook 15–30 seconds more; for over-medium/over-hard cook 1–2 additional minutes depending on desired yolk firmness.

Poached

Bring a saucepan of water to a gentle simmer and add a tablespoon of vinegar (optional). Crack one egg into a small cup and gently slide into the simmering water; repeat with the second egg. Poach 3–4 minutes for a runny yolk or 5–6 for firmer yolks. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Toast two slices of bread to desired level in a toaster or under a broiler for 1–2 minutes per side (watch carefully). Spread with 1 tbs room-temperature butter and keep warm.

Place hash brown on the plate, add your cooked meat beside it, and arrange the two eggs in your chosen style next to the hash brown. Add the buttered toast on the side. Garnish with chopped parsley and offer hot sauce at the table if desired. Serve immediately while hot.