Breakfast Platter Recipe

Prep and first blanch

Peel (optional) and cut potatoes into 1/2-inch cubes. Place cut potatoes into a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a rolling boil over high heat, then boil 2 minutes. This first blanch removes surface starch.

Shock and drain

Prepare an ice bath (4 cups ice + cold water). Immediately drain the potatoes in a colander and transfer to the ice bath. Let cool completely (about 5 minutes). Drain well and pat dry with a clean kitchen towel or paper towels.

Second blanch (medium heat)

Return potatoes to a pot, cover with fresh cold water and bring to a gentle simmer (not a rolling boil). Simmer 4–5 minutes until just tender at the edges but still firm. Drain and cool briefly on a rack or tray so surface steam escapes.

Final blanch/finish

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the partially cooked potatoes in a single layer (work in batches if needed). Cook without moving for 3–4 minutes until a golden crust forms, then toss/turn and cook another 3–4 minutes until evenly crisp and deep golden. In the last minute add 1 tablespoon butter to finish and baste the potatoes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped parsley. Keep warm in a 200°F (95°C) oven if plating later.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon sriracha, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1 tablespoon sweet pickle relish, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon lemon juice (optional). Whisk until smooth. Taste and adjust seasoning—add more sriracha for heat, more relish for sweetness, or a splash more vinegar for brightness. Refrigerate until ready to serve; sauce can be made up to 24 hours ahead.

Heat a skillet over medium heat. Butter one side of each sourdough slice with the softened butter. Place slices butter-side-down on the skillet and toast 2–3 minutes until golden and crisp. If you like a softer interior, toast butter-side-down and then briefly toast the other side. Keep warm until plating.

Pat sausages dry. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add sausages (do not overcrowd) and cook, turning occasionally, 10–12 minutes for pork or chicken links, until cooked through and nicely browned (internal temperature 160°F/71°C for pork, follow package instructions for others). For vegetarian sausages cook according to package (usually 6–8 minutes) until browned and heated through. Transfer to a plate and keep warm.

For two eggs cooked your way: heat a nonstick skillet over medium-low. Add 1 tablespoon butter and 1 teaspoon oil (optional to prevent browning). For sunny-side-up: crack eggs into skillet, cook gently 2–3 minutes until whites set but yolks still runny; cover 30–60 seconds for slightly set yolks. For over-easy/medium/hard: once whites set, gently flip with a spatula and cook 15–20 seconds for over-easy, 30–45 seconds for over-medium, 1–2 minutes for over-hard. For scrambled: whisk eggs with a pinch of salt and pepper, melt butter in skillet over medium-low, pour eggs and stir slowly until soft curds form, 1–2 minutes. Season with salt and pepper to taste. Remove from heat and keep warm.

Arrange components on a platter: two toasted sourdough slices, two eggs (prepared to order), a generous portion of Uncle Greg's triple-blanched potatoes, and two sausage links. Spoon 1–2 tablespoons comeback sauce on the side or drizzle decoratively. Garnish potatoes with a sprinkle of chopped parsley and a crack of fresh black pepper. Serve immediately.