Farmer's Breakfast Recipe

Prep potatoes

Peel (optional) and cut the potatoes into 1/2-inch dice. Rinse the diced potatoes in cold water until the water runs clearer to remove excess starch, then pat thoroughly dry with a clean towel or paper towels.

Par-cook (optional but recommended)

Place diced potatoes in a medium pot, cover with cold water, add a generous pinch of salt, bring to a simmer and cook for 5 minutes until just barely tender. Drain and pat dry. This step speeds browning and ensures tender centers.

Cook vegetables

Heat a large skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When the fat is hot and shimmering, add the diced onion and bell pepper and sauté 3–4 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Brown potatoes

Add the dried and cooled (or raw if you skipped par-cook) diced potatoes to the skillet in a single layer as much as possible. Let cook undisturbed 3–4 minutes to develop a brown crust, then stir or flip pieces to brown another 3–4 minutes. Continue cooking, stirring occasionally, until potatoes are cooked through and nicely golden, about 10–12 minutes total (longer if raw).

Season

Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper over the potatoes. Stir to combine and cook 1 more minute. Taste and adjust seasoning. Stir in chopped parsley if using, then transfer potatoes to a warm plate and keep warm.

In a separate cold skillet (cast-iron works best), lay the 4 bacon slices flat without overlapping. Place skillet over medium heat and cook bacon, turning occasionally, until crisp and browned, 8–12 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1–2 tbs of bacon fat in the pan for extra flavor (optional) and wipe the rest away if you prefer.

While bacon and potatoes finish, toast the 2 slices of bread in a toaster or under a broiler to your desired doneness. Spread 1 tbs butter on the hot toast and set aside. You can also reheat the toast briefly in a skillet with a little butter for extra flavor.

After bacon is removed and while potatoes rest, heat a medium nonstick skillet over medium-low. Add 1 tbs butter and let it melt and foam but not brown. Crack 2 eggs into the pan (or crack into a bowl then slide in). Cook until the whites are set and the edges are lacy, about 2–3 minutes for sunny-side-up; if you prefer over-easy, flip gently and cook 20–30 seconds more. Season with 1/4 tsp salt and 1/4 tsp black pepper. For over-medium or hard, cook longer to desired doneness.

Divide the breakfast potatoes onto plates. Arrange the cooked bacon alongside. Place the buttered toast on the side. Gently transfer the eggs on top of or beside the potatoes and bacon. Spoon any reserved pan juices or a little bacon fat over the potatoes for extra flavor if desired.

Serve immediately while hot. Optional garnishes: additional chopped parsley, a pinch of smoked paprika, or hot sauce to taste.