Classic Breakfast Recipe

Prepare potatoes

If using frozen hash browns, thaw and squeeze out excess moisture. If using raw diced potatoes (home fries or breakfast potatoes), rinse, dry, and pat pieces to remove excess starch.

Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the potatoes in an even layer. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Cook without stirring for 3–4 minutes to develop a crust, then stir or flip pieces. Continue cooking, stirring occasionally, until golden and tender, about 8–12 minutes total depending on potato size. Reduce heat to medium if they brown too quickly. Transfer to a plate and keep warm.

If cooking bacon: Lay 3 slices in a cold skillet, then turn heat to medium. Cook 8–12 minutes, flipping occasionally, until crisp or desired doneness. Drain on paper towels. If thicker-cut, increase time slightly.

If cooking sausage links: Heat a skillet over medium, add 1 tsp oil if pan is dry, and cook 2 links, turning frequently until browned and cooked through (internal temp 160°F/71°C), about 8–10 minutes. Reduce heat if they brown too fast.

If cooking a ham slice: Warm a 1/4-inch thick slice in a skillet over medium for 2–3 minutes per side until heated and slightly caramelized.

Keep the cooked meat warm with the potatoes while you make the eggs. Wipe skillet if needed, leaving a thin film of fat for eggs or add butter as directed.

Decide how you want the eggs: fried (sunny-side up or over-easy), scrambled, or poached. The following covers fried and scrambled; poaching requires a separate saucepan with simmering water.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. When melted and foaming, crack 2 eggs into a small bowl, then gently slide into skillet. Season with 1/8–1/4 tsp salt and a pinch of pepper. For sunny-side up: cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy: when whites are mostly set, gently flip with a spatula and cook 20–30 seconds more for runny yolks, or longer for firmer yolks.

Scrambled eggs

Crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined. Heat skillet over medium-low, add 1 tablespoon butter. When butter is foamy, pour eggs in. Let them set briefly at the edges, then gently push cooked portions toward the center with a spatula, folding until curds are soft and just set, about 2–3 minutes. Remove from heat while slightly underdone; carryover will finish them.

Season eggs to taste, garnish with chopped chives or parsley and hot sauce if desired.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler (watch closely). Spread 1 tablespoon butter on hot toast, or use jam if preferred.

Plate components: place potatoes on one side, eggs in center, meat on the other side, and toast on a separate plate or alongside. Serve immediately while hot.