Sloppy Seconds* Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4-inch thick sticks or dice to make 'hoe fries'—aim for irregular, rustic pieces about 1/4–1/2 inch wide. Rinse in cold water until water runs clearer to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for crispier interior)

If you prefer a crisper interior, blanch the cut potatoes in boiling salted water for 3 minutes, then drain and dry thoroughly. Alternatively, proceed straight to frying for a more rustic texture.

Fry

Heat a heavy skillet or shallow fryer over medium-high heat and add about 1/4 inch oil (or use up to 2 cups if deep-frying). When oil reaches 350°F (175°C) or forms a sizzle with a small potato piece, add potatoes in a single layer (work in batches if needed). Fry, stirring occasionally, until golden brown and crisp, about 6–10 minutes depending on size. Remove with a slotted spoon to a paper towel–lined tray to drain.

Season

Immediately season the drained fries with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika (if using). If using finely chopped onion, stir it into the fries right after frying so the residual heat softens it slightly.

Choose your meat: For bacon, place strips in a cold skillet and cook over medium heat, turning occasionally, until crisp to your liking, about 8–12 minutes. For sausage patties, cook over medium heat 4–6 minutes per side until browned through (internal 160°F/71°C). For ham slices, heat 1–2 minutes per side until warmed and slightly caramelized. Transfer cooked meat to a plate lined with paper towels to drain and keep warm.

Fried (Sunny-side or Over-easy/Medium/Hard)

Heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack 2 eggs into the pan. Season with 1/8 tsp salt and a pinch of black pepper. For sunny-side, cover and cook 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes, flip gently, and cook 15–30 seconds more. For over-medium, cook 45–60 seconds after flipping; for over-hard, cook 90 seconds or until yolks are set.

Scrambled

Whisk 2 eggs with a pinch of salt. Melt 1 tbsp butter in a nonstick skillet over medium-low, pour eggs in and stir gently until soft curds form, 2–3 minutes. Remove from heat while slightly underdone; residual heat will finish them.

Poached

Bring a saucepan of water to a gentle simmer with a splash of vinegar. Crack each egg into a small cup and gently slide into the water. Poach 3–4 minutes for runny yolks, remove with a slotted spoon, and drain on paper towels.

Boiled (if requested)

For soft-boiled, place eggs in boiling water 6–7 minutes; for hard-boiled, 10–12 minutes. Cool briefly in ice water before peeling.

Toast 2 slices of bread to desired darkness in a toaster or under a broiler. Spread 1 tablespoon butter across the warm toast so it melts evenly.

On a plate, arrange a generous portion of hoe fries. Place the cooked breakfast meat beside the fries. Set the two eggs on top of or next to the meat (as requested style). Add the buttered toast to the side. Serve immediately while everything is hot.

Optional: Provide ketchup, hot sauce, or steak sauce on the side for the fries and meat.