M Classic Breakfast Recipe

Parboil potatoes (optional for speed)

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a simmer. Cook 6–8 minutes until just tender but still holding shape. Drain well and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add 1.5 tbs olive oil.

Add the diced onion and green pepper (if using). Sauté 2–3 minutes until beginning to soften.

Add the parboiled/drained potato cubes in a single layer as much as possible. Let cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip pieces and continue cooking another 5–7 minutes, stirring occasionally, until potatoes are crisp-tender and golden all over.

Add minced garlic, smoked paprika, dried thyme, 0.75 tsp kosher salt, and 0.25 tsp black pepper. Toss to combine and cook 30–60 seconds more until fragrant.

Taste and adjust seasoning. Stir in chopped parsley if using. Remove potatoes to a warm plate and keep warm while you cook eggs and meat.

Decide which meat to prepare: sausages or bacon. Both can be cooked in a separate pan while the potatoes finish, or cooked in the same skillet if space allows.

Sausages

Heat a medium skillet over medium heat and add 1 tsp neutral oil. Add 2 sausage links and cook 10–12 minutes, turning every 2–3 minutes so they brown evenly and reach an internal temperature of 160°F (71°C). Transfer to a plate and tent with foil to keep warm.

Bacon

Lay 2 strips of bacon in a cold skillet and place over medium heat. Cook 6–9 minutes, flipping occasionally, until crispness reaches your preference. Transfer to a paper towel–lined plate to drain. Reserve a little bacon fat in the pan if desired for flavor when frying eggs.

Choose egg style (scrambled, fried, or over-easy). For scrambled: In a bowl whisk 3 eggs with 2 tbs whole milk, 1 tsp kosher salt, and 1/4 tsp black pepper until blended and slightly frothy.

Cook scrambled eggs

Heat a 10–inch nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture. Let sit undisturbed for about 20–30 seconds, then gently stir with a spatula, pushing from the edges to the center. Continue folding every 10–15 seconds until eggs are softly set but still slightly glossy, about 1.5–2 minutes total. Remove from heat — eggs will finish setting off the heat.

Cook fried or over-easy eggs (alternative)

Heat a small nonstick skillet over medium and add 1 tbs butter (or reserved bacon fat). Crack eggs into the pan, season with a pinch of salt and pepper. For sunny-side-up, cook until whites are set and yolks still runny, 2–3 minutes. For over-easy, cook until whites set, then gently flip and cook 10–20 seconds more for a runny yolk, or longer for desired doneness.

Arrange the brunch potatoes on the plate, add the cooked sausages or bacon alongside, and place the eggs on top or next to the potatoes. Offer ketchup or hot sauce on the side.

Garnish with a sprinkle of chopped parsley if desired and serve immediately while hot.