Breakfast Sandwich Recipe

Prepare potatoes: peel (optional) and dice potatoes into 1/2-inch cubes. Rinse diced potatoes under cold water until the water runs clear to remove excess starch, then drain and pat dry thoroughly with a kitchen towel or paper towels.

Par-cook (optional, faster and crispier): place diced potatoes in a microwave-safe bowl with 1 tablespoon water, cover, and microwave on high for 3–4 minutes until slightly tender but not falling apart. Drain any released water and pat dry. Alternatively, blanch in boiling salted water for 3 minutes, drain and dry.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and let it get hot until shimmering but not smoking.

Add the diced potatoes in a single layer (work in batches if needed). Sprinkle 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon thyme or rosemary over the potatoes. Let them cook undisturbed for 3–4 minutes to form a golden crust.

Toss or flip the potatoes and add the diced onion and minced garlic. Continue cooking, stirring occasionally, until potatoes are golden-brown and crisp on all sides, about 6–8 more minutes. If potatoes stick, scrape them gently with a spatula; reduce heat slightly to prevent burning.

Taste and adjust seasoning. Remove from heat and stir in chopped parsley if using. Keep warm while you finish the sandwich components.

Cook the bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until evenly browned and crisp, about 8–10 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat in the skillet (optional) for extra flavor; discard excess or save for potatoes.

Cook the sausage patties: in a separate skillet or the same skillet wiped clean, heat 1 teaspoon vegetable oil over medium. Add sausage patties and cook 4–5 minutes per side until browned and cooked through to an internal temperature of 160°F (71°C). Transfer to a plate and keep warm.

Toast the bread and melt cheese: heat a clean skillet or griddle over medium. Lightly butter one side of each milk bread slice with 1/2 tablespoon unsalted butter. Place bread butter-side-down on the skillet and toast until golden, about 1–2 minutes. Turn bread, place 1 slice of American cheese on each toasted side while still on the heat, cover pan briefly (30–45 seconds) to help cheese melt. Remove bread and set aside.

Cook eggs over-hard: in a nonstick skillet, heat 1 teaspoon oil and the remaining 1/2 tablespoon butter over medium-low. Crack one egg into a small bowl and gently slide into the skillet; repeat for the second egg. Season eggs with a pinch of salt and pepper. Cook until the whites are set (about 2–3 minutes). Carefully flip each egg with a spatula and press gently to encourage the yolk to break; cook another 1–2 minutes until yolks are fully set and edges are lightly browned. Transfer eggs to a plate and season to taste.

Assemble the sandwich: place one slice of toasted milk bread on your work surface, cheese-side up. Layer one sausage patty, then the cooked bacon strips (slightly overlapping), then the second sausage patty. Top with both over-hard eggs (or one egg per sandwich if making single servings). Place the second slice of toasted bread cheese-side down to finish.

Serve: slice sandwich in half if desired and serve immediately with the crispy potatoes on the side.