Lockbox Breakfast Recipe

prep potatoes

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch until water runs clearer, then drain and pat very dry with a clean towel or paper towels. Dry cubes yield the crispiest result.

cook potatoes

Heat 1.5 tbs olive oil and 0.5 tbs butter in a large nonstick or cast-iron skillet over medium-high heat until butter melts and begins to shimmer. Add the diced potatoes in a single layer (cook in two batches if they crowd the pan). Let potatoes sear undisturbed for 4–5 minutes to develop a brown crust.

season and finish

Stir in the finely chopped onion and cook 2–3 minutes until translucent and slightly golden. Add minced garlic, 0.5 tsp paprika, 0.25 tsp dried thyme (if using), 0.5 tsp kosher salt, and 0.25 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are tender and crisp all over, about 6–8 more minutes. Taste and adjust seasoning. Keep warm on low heat while you cook eggs and sausage.

cook sausage

While potatoes cook, heat 1 tsp neutral oil in a separate medium skillet over medium heat. Add the smoked breakfast sausage links and cook, turning occasionally, until browned and heated through, about 6–8 minutes depending on thickness. If sausages are pre-cooked/smoked, 4–6 minutes to brown is sufficient. Remove sausages to a plate and tent with foil to keep warm.

cook eggs

In the same skillet used for sausages (wipe out excess fat if there's too much), reduce heat to medium-low and add 1 tbs unsalted butter to melt. Crack two farm eggs into the pan and cook to your preference: for sunny-side up, cover and cook 3–4 minutes until whites are set but yolks runny; for over-easy, cook 2–3 minutes, flip gently and cook 30–45 seconds more. Season eggs with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. If frying two eggs requires more space, cook one at a time or use a slightly larger pan.

assemble

Place the cooked eggs and sausage on the plate with the warm crispy potatoes. Spoon any resting juices from the sausage over the potatoes if desired. Sprinkle chopped chives or parsley over eggs and potatoes (optional).

Toast two slices of bread in a toaster or under a broiler until golden to your liking (about 2–3 minutes). Spread 1 tbs softened butter evenly over the hot toast so it melts, then serve with 2 tsp of your chosen jam on the side or spread on top.