The Early Bird Special Recipe

Overview

Start by preparing the hash browns and breakfast meat because they take the longest. While those cook, cook the eggs to order and toast the bread. Aim for the hash browns to be finishing while eggs and toast are ready so everything is served hot.

Prepare potatoes: After grating 1 cup peeled russet potato and 1/4 cup grated onion, place them in a clean kitchen towel or fine mesh and squeeze out as much liquid as possible. This step yields crisp hash browns.

Season shredded potatoes with 1/2 tsp salt and 1/4 tsp black pepper; mix well.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon butter or oil. When hot and shimmering (but not smoking), add the potatoes in an even layer, gently pressing with a spatula to compact (use remaining 1/2 tbs fat if needed).

Cook without stirring 4–5 minutes until the underside is deep golden brown and crisp. Flip in sections (or flip whole if possible) and cook another 3–4 minutes until the other side is golden and potatoes are cooked through. Total cook time 8–10 minutes.

Taste and adjust seasoning; sprinkle optional 1 tsp chopped parsley if using. Keep warm on low heat or tent with foil while finishing other components.

Bacon: Place 2 strips in a cold skillet, turn heat to medium, and cook 4–6 minutes per side until crispness desired. Drain on paper towels and keep warm.

Sausage patty: Heat a skillet over medium, add 1 patty, cook 4–5 minutes per side until internal temperature reaches 160°F (71°C). Keep warm.

Turkey sausage links: Cook over medium heat, turning often, 8–10 minutes until browned and heated through.

Ham slice: Warm 1 slice in a skillet over medium for 1–2 minutes per side until heated; optionally brown edges.

If cooking meat at same time as hash browns, use a second skillet or finish meat in a 300°F (150°C) oven on a baking sheet to keep warm while hash browns finish.

When hash browns are nearly done, heat a small nonstick skillet over medium-low and add 1 tbs butter to melt.

For scrambled: Crack 2 eggs into a bowl, whisk with 1/4 tsp salt and 1/8 tsp pepper until blended. Pour into skillet over medium-low. Let set at edges 10–15 seconds, then gently stir and fold until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat slightly before desired doneness as they will carryover cook.

For over-easy/over-medium/over-hard or sunny-side-up: Heat butter until it foams. Crack eggs into skillet. For sunny-side-up, cook 2–3 minutes until whites set but yolks still runny; cover for 30–45 seconds if whites need more cooking. For over-easy, cook until whites set (~2 minutes), flip gently and cook 15–30 seconds. For over-medium, flip and cook 45–60 seconds. For over-hard, cook 1–2 minutes after flipping until yolks are firm. Season with the remaining pinch of salt and pepper.

Transfer eggs to plate and keep warm. Wipe skillet if needed between styles.

Toast 2 slices of bread in a toaster or on a skillet over medium heat until golden, about 2–3 minutes per side on skillet or according to toaster setting.

Spread remaining 1 tbs butter over hot toast. Add optional 1 tsp jam if desired.

Assemble plate: Place hash browns, breakfast meat choice, eggs cooked to order, and toast. Garnish hash browns with parsley if used. Serve immediately.