Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook 6 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes.

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add the drained (or raw if skipping parboil) diced potatoes in a single layer as much as possible. Avoid overcrowding — cook in batches if needed.

Cook without moving for 4–5 minutes to develop a golden crust. Toss or flip pieces and continue cooking, stirring occasionally, 6–8 more minutes, until tender and golden all over (total about 10–14 minutes raw, 6–8 if parboiled).

About halfway through browning, add the chopped onion and continue cooking until onions are soft and slightly caramelized, about 3–4 minutes.

Season with paprika, garlic powder, salt, and black pepper. Stir to combine and cook 1 minute more. Stir in chopped parsley if using. Reduce heat to low and keep warm while you cook eggs and toast.

Bacon or Sausage

If using bacon: lay bacon strips in a cold skillet without overlapping. Turn heat to medium and cook 4–6 minutes per side (depending on thickness) until crisp to your liking. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat for eggs or home fries if desired; discard excess.

If using sausage links or patties: heat a skillet over medium heat and add sausages. Cook links, turning frequently, 10–12 minutes until browned and cooked through (internal temperature 160°F/71°C for pork). For patties, cook 4–5 minutes per side until browned and cooked through. Transfer to plate and keep warm.

Toast

Toast the bread in a toaster or under a broiler to your desired doneness (about 2–3 minutes). Spread butter on hot toast and keep warm.

Eggs

choice of style: fried (sunny-side up) or scrambled

Heat a nonstick skillet over medium-low and add 1 tablespoon butter (or reserved bacon fat for extra flavor).

sunny-side up / over easy

Crack eggs into a small bowl, then gently slide into the pan. Season with salt and pepper. For sunny-side up, cook undisturbed 2–3 minutes until whites are set but yolks still runny; cover pan with a lid for 30–45 seconds to finish whites if needed. For over-easy, cook 2 minutes then carefully flip and cook 15–30 seconds more.

scrambled

Crack eggs into a bowl, season with salt and pepper, and whisk until blended. Pour into melted butter over low heat. Stir gently with a spatula, pushing curds from edges to center, cooking 1–3 minutes until soft curds form but still moist. Remove from heat just before fully set — residual heat will finish them.

Plate eggs immediately with home fries, toast, and bacon or sausage.