Hearty Breakfast Recipe

Prep vegetables

Peel (if using russet) and halve or dice potatoes into roughly 1-inch pieces. Thinly slice the yellow onion, core and dice the red bell pepper, mince the garlic, and roughly chop the spinach if leaves are large.

Heat 1 tbs olive oil and the butter in a large nonstick or cast-iron skillet over medium heat until the butter foams.

Add the sliced onion and diced red bell pepper. Sauté 5–7 minutes, stirring occasionally, until onion is soft and translucent.

Add the minced garlic and spinach. Cook 1–2 minutes until spinach wilts. Season with 0.5 tsp salt and 0.25 tsp black pepper. Transfer vegetables to a bowl and set aside (leave pan with oil for potatoes).

If potatoes are raw, increase heat to medium-high and add remaining 1 tbs olive oil to the skillet. Add potatoes in a single layer. Sprinkle smoked paprika, ground cumin, remaining 0.5 tsp salt and 0.25 tsp black pepper over them.

Cook potatoes, stirring occasionally, 10–12 minutes until edges are golden and centers tender when pierced. Lower heat if potatoes brown too quickly; cover loosely for 3–4 minutes to help cook through if needed.

Stir cooked vegetables and drained black beans into the skillet with potatoes. Cook together 2–3 minutes so flavors meld and beans heat through. Taste and adjust seasoning.

While potatoes cook, place a separate small skillet over medium heat. Add chopped bacon and cook 6–8 minutes until crisp, turning occasionally. Transfer cooked bacon to paper towel to drain. If using vegetarian bacon, cook according to package until browned and crisp and drain.

Stir most of the cooked bacon into the potato-vegetable-bean mixture, reserving a small handful for topping.

In a medium bowl, whisk together eggs and milk until combined. Season lightly with a pinch of salt and pepper.

Make six shallow wells in the potato-vegetable mixture in the skillet. Reduce heat to low-medium. Pour or spoon the whisked eggs into the wells (or pour eggs over everything for scrambled style). Cover skillet and cook 6–8 minutes until egg whites set and yolks reach desired doneness. For runny yolks, check at 5–6 minutes.

Sprinkle grated cheddar evenly over the skillet during the last 1–2 minutes of cooking, then cover again so cheese melts.

Remove skillet from heat. Scatter chopped chives and the reserved bacon over the top.

Toast the sourdough or country bread slices until golden. Halve and pit the avocado, scoop flesh into a bowl, toss with lemon juice and a pinch of salt; mash lightly.

Serve the skillet family-style: scoop portions onto plates with a slice of toast and a spoonful of smashed avocado. Add hot sauce to taste. Garnish additional chives if desired.