Breakfast Special Recipe

Prep ingredients

Remove eggs from fridge. Shred cheddar if not pre-shredded. Dice ham, chop cooked bacon, slice cooked sausage, slice mushrooms, dice bell peppers, and finely dice onion. If using fresh potatoes, grate and squeeze out excess moisture using a clean towel; measure 1 cup packed.

Cook hashbrowns

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When foaming subsides and butter is hot, add shredded hashbrowns in an even layer. Press down gently with spatula. Cook undisturbed for 4–6 minutes until bottom is golden brown.

Flip or fold sections and add remaining 1/2 tablespoon butter. Season with 1/2 tsp salt and 1/4 tsp black pepper. Continue cooking, flipping as needed, until hashbrowns are crisp and cooked through another 4–5 minutes. Reduce heat to low and keep warm in skillet or transfer to a plate and tent with foil.

Sauté mushrooms, peppers, and onion

In the same skillet (wipe out if too much residue), heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 1–2 minutes until beginning to soften. Add sliced mushrooms and diced bell peppers; sauté 3–4 minutes until vegetables are tender and mushrooms have released moisture. Season with 1/4 tsp salt and a pinch of black pepper. Transfer vegetables to a bowl and keep warm.

Warm meats

If ham, bacon, and sausage are already cooked, add them to the skillet briefly (30–60 seconds) just to warm and brown edges. If raw, cook fully before proceeding (bacon until crisp, sausage to 160°F internal). Return warmed meats to the bowl with vegetables.

Cook eggs

Wipe skillet clean and heat over medium-low. Add 1 teaspoon butter and swirl to coat. Crack two eggs into a small bowl (or directly into skillet spaced apart). Cook gently until whites are mostly set but yolks still runny on top, about 2–3 minutes.

Carefully flip each egg using a thin spatula and cook for 10–20 seconds (for true over-easy) — just long enough to set a thin film of white over the yolk while leaving center runny. Remove eggs to a plate and season with 1/8 tsp salt and a light grind of black pepper.

Assemble breakfast special

On a plate, place the hashbrowns as the base. Spoon the warmed mixed vegetables and meats on or beside the hashbrowns. Arrange the two over-easy eggs on top.

Sprinkle shredded cheddar cheese evenly over the eggs and warm toppings so it melts slightly from residual heat. Garnish with chopped parsley. Serve immediately.