American Breakfast* Recipe

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a simmer and cook 5 minutes until edges are just tender but still firm. Drain thoroughly and let steam-dry in the colander while you heat the pan (about 2 minutes).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil and 1 tsp butter. When butter foams, add the drained potatoes in a single layer (work in batches if needed). Let cook undisturbed 3–4 minutes to brown, then stir or flip to brown other sides another 3–4 minutes.

Add the diced onion and red bell pepper to the skillet with the potatoes. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Continue to cook, stirring occasionally, until onions are soft and potatoes are crisp and golden, about 4–6 more minutes.

Taste and adjust seasoning. Remove from heat and stir in chopped parsley. Keep warm while you finish eggs and protein.

Choose pork sausage links: Place sausages on a cold skillet and turn heat to medium. Cook, turning frequently, until evenly browned and cooked through, about 10–12 minutes. For bacon: lay strips in a cold skillet, cook over medium heat until edges crisp, 7–9 minutes, flipping occasionally; drain on paper towels. For turkey sausage: heat 1/2 tsp oil in skillet over medium, add links and cook, turning occasionally, until internal temperature reaches 165°F/74°C, about 8–10 minutes.

Keep cooked protein warm on a plate covered with foil while finishing eggs and toast.

Toast

Toast two slices of bread in a toaster or under a broiler until golden to your liking (2–4 minutes). Spread butter or jam while warm and set on the plate.

Eggs any style — Sunny-side up / Over-easy

For sunny-side up: heat a nonstick skillet over low–medium and add 1 tsp butter and 1 tsp oil. Crack 2 eggs into a small bowl then gently slide into skillet. Season with a pinch of salt and pepper. Cook undisturbed until whites are set and yolks still runny, about 2–3 minutes. For over-easy: once whites set, carefully flip each egg and cook 15–30 seconds for runny yolk.

Eggs any style — Scrambled

Crack 2 eggs into a bowl, add 1 tbsp milk or water (optional), whisk with 1/8 tsp salt and 1/8 tsp pepper until blended. Heat 1 tsp butter in a nonstick skillet over medium-low. Pour eggs in, let set briefly, then gently stir and fold until curds form and eggs are softly set, about 1–2 minutes. Remove immediately to avoid overcooking.

Eggs any style — Poached

Bring a wide shallow pot of water to a gentle simmer with 1 tsp vinegar (optional). Crack each egg into a small cup and slide into simmering water. Poach 3–4 minutes for runny yolk. Remove with a slotted spoon and drain on paper towel.

Beverage: Brew coffee to desired strength (about 8–10 minutes for a drip pot) or steep tea bag in 8 oz hot water 3–5 minutes. Pour 1 cup of orange juice or chosen juice chilled.

Plating: On a warm plate, place a portion of breakfast potatoes (about 1 cup). Add the cooked protein (3 pieces or 2 slices bacon) beside potatoes. Place two eggs prepared to order on the plate. Add two slices of buttered toast. Garnish potatoes with the chopped parsley. Serve immediately with the hot beverage and juice on the side.