The Big Breakfast Recipe

par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water. Add a pinch of salt, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let cook undisturbed 3–4 minutes to get a golden crust, then stir or flip to brown other sides (another 3–4 minutes).

Push potatoes to one side of the skillet, add remaining 1/2 tablespoon olive oil in the empty space, add diced onion and red bell pepper. Sauté 2–3 minutes until softened, then stir together with potatoes.

Add minced garlic, smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes more until fragrant and potatoes are crisp-tender. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer to a warm plate and keep warm.

While potatoes cook, place a separate skillet or griddle over medium heat. Lay 3 strips of smoked bacon in the pan without overcrowding. Cook 3–5 minutes per side, turning as needed, until crisped to your liking. Remove bacon to a paper-towel-lined plate to drain and keep warm. Reserve 1 tablespoon bacon fat in pan for additional flavor (optional).

In the same pan used for bacon (add 1 tsp neutral oil if pan is dry), heat over medium. Add 2 jalapeño pork sausage links and cook 8–10 minutes, turning frequently to brown evenly, until internal temperature reaches 160°F (71°C). Remove and keep warm. If desired, slice on a bias for serving.

Preheat broiler to high or set oven to 425°F (220°C). Place halved tomato cut-side up on a small baking sheet. Drizzle with 1/2 tsp olive oil and sprinkle 1/4 tsp salt and a pinch of black pepper. Broil or roast 6–10 minutes until edges are caramelized and tomato is softened. Remove and keep warm.

Crack 3 eggs into a bowl, add 2 tbsp milk, 1 tsp salt and 1 tsp pepper. Whisk until uniform and slightly frothy.

Heat a clean nonstick skillet over medium-low and add 1 tbsp unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath. Continue folding and gently stirring until eggs are softly set but still moist, 2–3 minutes total. Remove from heat (eggs will finish setting from residual heat) and transfer to plate.

While eggs are cooking, toast 2 slices of multi-grain bread until golden. Spread 1 tsp butter over warm toast.

Arrange on a plate: scrambled eggs, sliced jalapeño sausage, 3 strips smoked bacon, a generous portion of home fries, the roasted tomato half, and buttered multi-grain toast.

Garnish eggs and potatoes with sliced chives or green onion if using. Serve immediately.