All-american Recipe

Par-cook potatoes

Place the cubed potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2 minutes.

Sauté

Heat vegetable oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the chopped onion and cook 2–3 minutes until translucent. Add the drained potato cubes in a single layer (work in batches if necessary). Cook without moving for 3–4 minutes to develop a crust, then stir or flip and continue cooking 6–8 minutes, stirring occasionally, until golden and crisp on most sides.

Season

Sprinkle paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper over the potatoes. Stir to combine and cook 1–2 more minutes to toast the spices. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer home fries to a warm plate and keep covered while finishing eggs and toast.

If using bacon: place strips in a cold skillet (cast-iron recommended) in a single layer. Cook over medium heat, turning occasionally, 8–12 minutes until crisp or to desired doneness. Transfer to a paper-towel lined plate. If using sausage links: heat a skillet over medium, add the links and cook 10–12 minutes, turning regularly, until browned and cooked through (internal temperature 160°F / 71°C). Keep warm with the home fries.

While potatoes finish, toast the bread slices in a toaster or in a skillet over medium heat until golden, about 2–3 minutes per side if pan-toasting. Spread butter on the hot toast and keep warm.

General prep

Bring eggs to room temperature for more even cooking if you have time. Decide how you want them cooked: fried (sunny-side up or over-easy), scrambled, or poached. The directions below cover fried or scrambled.

Fried (Sunny-side or Over-easy)

Heat 1 tablespoon butter in a nonstick skillet over medium heat until foaming. Crack eggs into a small bowl then gently slide into the pan. Cook 2–3 minutes for sunny-side until whites are set but yolks still runny; for over-easy, cook until whites set, gently flip with a spatula and cook 15–30 seconds more for a runny yolk. Season with 1/8 tsp salt and a pinch of black pepper.

Scrambled

Crack eggs into a bowl, add 1 tablespoon butter, 1/8 tsp salt and a pinch of pepper; whisk until combined. Heat a nonstick skillet over medium-low, melt 1/2 tablespoon butter, pour eggs in and let sit 10–15 seconds. Gently stir with a spatula, folding curds until softly set but still moist, about 1–2 minutes. Remove from heat slightly early as they will continue to cook.