Classic Breakfast Recipe

Parboil (optional faster crisp)

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and cook 5 minutes until just tender but not falling apart. Drain and let steam-dry while you heat the pan. (If short on time, skip parboil and proceed with raw potatoes.)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1½ tablespoons olive oil and let it shimmer.

Add the drained (or raw) diced potatoes in a single layer as much as the pan allows. Let them cook undisturbed for 3–4 minutes to form a golden crust, then stir/flip with a spatula to turn pieces. Continue cooking and stirring every 2–3 minutes for a total of 12–15 minutes, until potatoes are tender and crisped.

When potatoes are about halfway done (after ~6–8 minutes), push them to the side and add the diced onion and bell pepper. Cook together until vegetables are softened and edges are browned, about 4–5 more minutes.

Season with smoked paprika, garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine and cook another minute. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while you finish the rest.

Choose protein: for chicken apple sausage, slice each link on the bias into 1/2-inch pieces; for bacon, cook whole strips. Both can be cooked in a medium skillet.

Heat a medium skillet over medium heat and add 1 tsp neutral oil if cooking sausage (not needed for bacon unless using a nonstick pan).

If cooking sausage: add sausage slices in a single layer and cook 3–4 minutes per side until browned and cooked through. Remove to a plate and keep warm. If cooking bacon: lay strips in the skillet and cook 3–5 minutes per side until crisp or to desired doneness. Transfer to paper towels to drain and keep warm.

If you want extra flavor for the potatoes, after removing meat, you can drizzle 1 tsp of rendered bacon fat or pan drippings into the potatoes and toss, then rewarm briefly.

Decide preparation: scrambled (recommended), fried, or omelet-style. The following describes creamy scrambled eggs.

In a bowl, crack 3 large eggs, add 1 tablespoon milk, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously until combined and slightly frothy.

Heat a medium nonstick skillet over low–medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan but not brown.

Pour the beaten eggs into the skillet. Let eggs sit undisturbed for 10–15 seconds to set at the edges, then use a silicone spatula to gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow. Continue folding gently every 10–15 seconds until soft curds form but eggs are still slightly moist—about 2–3 minutes total.

Remove from heat just before fully set (carryover will finish). Stir in chopped chives if using. Taste and adjust salt/pepper.

While eggs cook (or in a toaster before finishing eggs), toast 2 slices of your chosen bread until golden. Spread softened butter on toast.

Arrange the plate: portion breakfast potatoes, place the eggs, and add the cooked sausage slices (or bacon strips). Serve toast on the side.

Offer ketchup or hot sauce at the table. Serve immediately.