The Sunrise Recipe

Par-cook potatoes

Place the diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook until just tender when pierced (6–8 minutes). Drain completely and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat and add olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let cook without stirring for 3–4 minutes to develop a crust.

Add diced onion and bell pepper to the skillet with the potatoes. Continue to cook, stirring every 2 minutes, until potatoes are golden and vegetables are softened, about 6–8 more minutes.

Stir in minced garlic, smoked paprika, dried thyme, salt and black pepper. Cook for 30–60 seconds until fragrant. Transfer potatoes to a warm plate and keep covered while finishing other components.

Sausage patty

If using a sausage patty, heat a nonstick skillet over medium heat. Add the raw or pre-cooked patty and cook 4–5 minutes per side (for raw, until internal temperature reaches 160°F / 71°C). Transfer to a plate and keep warm.

Bacon

If using bacon, lay slices in a cold skillet, turn heat to medium, and cook 3–5 minutes per side until crisp or to desired doneness. Drain on paper towels and keep warm.

Vegetables

If using vegetables, heat a skillet over medium-high heat with 1/2 tsp vegetable oil. Add mushrooms first if using, cook 2 minutes, then add zucchini and cherry tomatoes. Sauté until tender and lightly caramelized, 3–4 minutes. Season with a pinch of salt and pepper and keep warm.

While proteins cook, heat a separate skillet or griddle over medium. Butter both sides of the sourdough slices with 1 tsp butter total and toast 1–2 minutes per side until golden and slightly crisp. Keep warm.

Cook eggs any style — over easy example

For over-easy: heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. Crack two eggs into the skillet, season with 1/8 tsp salt and a light pinch of black pepper. Cook until whites are set, about 2–3 minutes, then gently flip with a spatula and cook 20–30 seconds for a runny yolk. For sunny-side up, skip the flip and cover the pan for 1–2 minutes to finish whites. For scrambled, whisk eggs and 1 tbsp water, pour into buttered pan and gently stir until softly set.

Arrange toasted sourdough on two plates (or one large plate). Spoon country-style potatoes alongside the bread.

Place the chosen protein (sausage patty, bacon, or vegetables) next to the potatoes.

Top the plate with the eggs cooked to order. Sprinkle chopped parsley over the potatoes and eggs and serve with hot sauce on the side if desired.