Classic Breakfast Recipe

Remove chosen meat from refrigerator. If using frozen hash browns, keep frozen until cooking or thaw and drain any excess moisture. Bring eggs to room temperature for 5–10 minutes if time allows. Preheat oven to 200°F (95°C) to keep finished items warm, if desired.

Bacon or Turkey Bacon (pan)

Heat a large nonstick or cast-iron skillet over medium heat. Lay bacon or turkey bacon strips in a single layer. Cook 3–5 minutes per side for bacon (turkey bacon may cook slightly faster), turning occasionally until browned and crisp to your liking. Transfer to a paper-towel-lined plate and keep warm in oven set to 200°F.

Ham

Heat skillet over medium-high heat with 1/2 tsp neutral oil. Add ham slices and sear 1–2 minutes per side until lightly caramelized and heated through. Keep warm in oven.

Sausage Links

Place sausage links in a cold skillet, turn heat to medium, and cook 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C). Drain and keep warm in oven.

Homemade Sausage Patty

Form ground pork into a 3/4-inch patty. Heat skillet over medium, add 1/2 tsp oil, and cook patty 4–5 minutes per side until browned and internal temperature reaches 160°F (71°C). Keep warm in oven.

While meat is cooking, heat a separate nonstick skillet over medium-high. Add 1 tbsp vegetable oil and 1/2 tbsp butter; when butter foams, add the shredded hash browns in an even layer. Press down gently with a spatula. Season top with 1/4 tsp salt and 1/8 tsp pepper. Cook undisturbed 4–6 minutes until the underside is deep golden and crisp.

Flip the hash browns in sections (or invert onto a plate then slide back into skillet) and cook another 3–5 minutes until both sides are crisp and potatoes are cooked through. If using thawed potatoes, ensure any released moisture has evaporated to get a crisp crust. Transfer to oven to keep warm.

Fried (Sunny-side or Over-easy/Medium/Hard)

Wipe out the hash-brown skillet if needed and reduce heat to medium-low. Add 1 tbsp butter and let it melt and coat the pan. Crack 2 eggs into a small bowl and gently slide into skillet. Season with 1/8 tsp salt and a pinch of pepper. For sunny-side: cook 2–3 minutes until whites set but yolks still runny. For over-easy: cook 2 minutes, gently flip and cook 10–20 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 2–3 minutes until yolk is fully set.

Scrambled (alternative)

Beat eggs with 1 tbsp water or milk and 1/8 tsp salt. Melt butter in skillet over medium-low. Pour egg mixture in, allow to set slightly, then stir gently until soft curds form, 1–2 minutes. Remove while slightly underdone — they will continue to finish on the plate.

Toast 2 slices of bread in a toaster or on a skillet until golden. Spread 1 tsp butter on each slice while hot. Plate the eggs, hash browns and selected meat. Add ketchup or hot sauce on the side as desired.

Assemble on a plate: two eggs cooked to order, a generous portion of crispy hash browns, two pieces of chosen meat, and two slices of buttered toast. Serve immediately while hot.