Brunch Recipe

parboil potatoes

Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2 minutes.

pan-roast potatoes

Heat a large heavy skillet over medium-high heat. Add olive oil and butter until butter foams. Add the drained potatoes in a single layer (work in batches if needed). Cook without stirring 4–5 minutes to develop a crust, then toss occasionally for another 4–6 minutes until most sides are golden and crisp.

Reduce heat to medium, add diced onion and cook 3–4 minutes until softened. Stir in minced garlic, rosemary, thyme, smoked paprika, salt, and pepper. Sauté 1–2 minutes until fragrant and potatoes are fully tender. Keep warm in the pan while you finish other components.

While potatoes parboil, heat a separate skillet over medium. Add bacon lardons and cook, stirring occasionally, until fat renders and bacon is crisp-tender, about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate, reserving 1–2 tablespoons bacon fat in the skillet.

Add the diced red bell pepper and the white parts of the scallions to the bacon fat. Sauté 2–3 minutes until softened but still bright. Stir the cooked bacon back into the pepper/scallion mixture and keep warm. When ready to serve, stir this mix into the pan-roasted potatoes to combine, or spoon over the top.

prep egg mixture

In a medium bowl whisk together eggs, milk, salt, pepper and hot sauce (if using) until uniformly combined. Stir in half of the grated cheddar (about 1/2 cup).

cook scrambled eggs

Heat a clean nonstick skillet over medium-low and add 1 tablespoon butter. When butter is melted and just starting to foam, pour in the egg mixture. Let sit undisturbed for 20–30 seconds, then gently stir with a rubber spatula, folding from the edges toward the center. Continue cooking slowly, folding every 10–15 seconds until curds form but eggs are still slightly creamy, about 3–4 minutes total. Remove from heat just before fully set—the residual heat will finish them.

Fold in remaining cheddar and crumbled goat or cream cheese off the heat so they melt into the eggs. Taste and adjust seasoning.

If potatoes were kept in their pan, gently fold in the bacon and pepper mixture and warm through 1–2 minutes. Transfer potatoes to a large serving platter or divide among plates.

Top potatoes with a generous portion of scrambled eggs. Garnish with sliced scallion greens, chopped parsley, and sliced avocado if using. Serve with toasted sourdough or English muffins and a lemon wedge on the side.

Optional: offer hot sauce and extra cracked black pepper at the table.