Breakfast Platter Recipe

Wash and peel the russet potato if desired. Cut into 1/2-inch dice for even cooking. Place diced potato into a microwave-safe bowl, add 1/2 cup water, cover loosely, and microwave on high for 4 minutes to par-cook (alternatively simmer in a small pot for 4–5 minutes until just tender). Drain well and pat dry with a towel.

While potatoes par-cook, slice the onion thinly and dice the green bell pepper if using.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tablespoons neutral oil and 1/2 tablespoon butter. When shimmering, add the drained potato in a single layer if possible. Let cook undisturbed 3–4 minutes to develop a golden crust.

Stir or flip the potatoes and spread them across the pan. Add the sliced onion and bell pepper. Continue to cook, stirring every 2–3 minutes, until potatoes are golden brown and crisp on edges, about 8–10 more minutes total.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder. Stir to combine and cook an additional 1 minute to bloom spices. Taste and adjust seasoning. Stir in 1 teaspoon chopped fresh parsley if using. Transfer to a warm plate and keep warm while finishing other components.

If cooking sausage links/patties: Heat a separate skillet over medium heat and add 1/2 tsp oil if pan is dry. Add sausage and cook, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C) about 8–10 minutes for links or 6–8 minutes for patties. Remove to plate and keep warm.

If cooking bacon: Place bacon strips in a cold skillet, then turn heat to medium. Cook, turning as needed, until crisp or to desired doneness, about 8–12 minutes depending on thickness. Drain on paper towels. Reserve 1 teaspoon bacon fat for flavoring home fries or eggs if desired.

If cooking ham: Heat a skillet over medium-high. Add ham slice and sear 2–3 minutes per side until warmed and lightly caramelized. Remove and keep warm.

Decide fried or scrambled. For scrambled: In a bowl, crack 2 large eggs, add 1 tablespoon milk, 1/4 tsp salt and 1/8 tsp pepper. Whisk until combined and slightly frothy.

For fried eggs: heat a nonstick skillet over medium-low and add 1 tablespoon butter until melted and foamy. Crack eggs into the pan, season with a pinch of salt and pepper. For sunny-side-up: cook until whites are set but yolks still runny, about 3–4 minutes; cover for 30–60 seconds if whites need finish. For over-easy/medium: cook until whites set, carefully flip and cook 15–45 seconds depending on desired yolk doneness.

For scrambled eggs: heat a nonstick skillet over medium-low and add 1 tablespoon butter. When melted, pour in beaten eggs. Let sit undisturbed 10–15 seconds, then gently stir with a spatula, folding eggs until soft curds form and eggs are just set but still moist, about 1–2 minutes total. Remove from heat to avoid overcooking.

Transfer eggs to the plate with home fries and meat.

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference (approx. 2–4 minutes). Spread 1 tablespoon butter evenly on the warm toast.

Cut toast on the diagonal if desired and place on the serving plate.

Arrange a portion of home fries, the two eggs (fried or scrambled), two pieces of buttered toast, and your cooked meat choice on a platter. Serve immediately while hot.