Classic Breakfast Recipe

Place berries, sugar, lemon juice and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring frequently until sugar dissolves (about 3–4 minutes).

Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to jam consistency, 10–15 minutes. Mash larger berries with the back of a spoon or a potato masher to your desired texture.

Skim any foam from the surface. Remove from heat and let cool slightly — jam will thicken more as it cools. Transfer to a jar and refrigerate if not using immediately.

Grate the peeled russet potato using a box grater or food processor. Place grated potato in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. Removing moisture yields crispier hashbrowns.

In a medium bowl combine the drained potato with the finely diced onion, salt, pepper and optional smoked paprika. Mix to distribute seasonings.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When the butter stops foaming and the fat is shimmering, add the potato mixture, spreading into an even 5–6 inch round (or divide into two smaller pancakes). Press down gently with a spatula.

Cook without disturbing until the bottom is deeply golden and crisp, about 6–8 minutes. Flip in sections or invert onto a plate and slide back into the pan. Add a little more oil if the pan seems dry.

Cook the second side until golden and crisp, 4–6 minutes more. Transfer to a warm plate and keep in a low oven (about 200°F / 90°C) while you finish the rest of the meal.

Choose cooked protein: For thick-cut bacon, lay slices in a cold skillet (cast iron preferred) and place over medium heat. For turkey sausage links, heat 1 tsp oil in the skillet over medium.

If cooking bacon from cold: cook, turning occasionally, until fat renders and bacon is browned and crisp to your liking, 8–12 minutes. Adjust heat to prevent burning; remove bacon to a paper-towel-lined plate to drain and keep warm.

If cooking turkey sausage: brown the links on all sides over medium heat, about 8–10 minutes, then reduce heat to medium-low and continue cooking until cooked through (internal temperature 165°F/74°C) about 4–6 more minutes. Remove and keep warm.

While hashbrowns finish and meat rests, prepare the eggs. Choose your style: fried (sunny-side or over-easy), scrambled, or poached. This recipe provides scrambled and fried instructions.

Scrambled eggs

Crack the two eggs into a small bowl, add optional milk/cream, salt and pepper. Whisk vigorously until blended and slightly frothy. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs into the pan. Let set briefly, then gently push curds from the edges toward the center with a silicone spatula, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Fried eggs (sunny-side or over-easy)

Heat 1 tablespoon butter in a nonstick skillet over medium. Crack eggs into a small bowl, then gently slide into the pan. Cook until whites are set and edges are lightly crisp, 2–3 minutes. For over-easy, carefully flip each egg and cook 15–30 seconds for runny yolks, or longer for firmer yolks. Season with salt and pepper and remove from pan.

Toast the bread slices to your desired level using a toaster or under a broiler. Spread softened butter on the hot toast.

Spread 1–1½ tablespoons housemade jam on one slice (or serve jam on the side).

Plate: place the toast with jam, add the crisp hashbrowns, add the cooked bacon or turkey sausage, and top with the two eggs. Garnish with a pinch of black pepper or chopped fresh herbs if desired.

Serve immediately while hot. If you made extra jam, refrigerate in a sealed jar for up to 2 weeks.