Breakfast Plate Recipe

prepare potatoes

Wash and peel the potatoes (peeling optional). Cut into 1/2-inch dice. Place diced potatoes in a bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat dry with a clean towel.

par-cook potatoes (optional faster method)

For quicker cook time, place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and dry thoroughly.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add the potatoes in a single layer (work in batches if needed). Let cook undisturbed 3–4 minutes to form a golden crust.

Add diced onion and bell pepper to the pan, stir to combine and season with paprika, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are tender and browned, about 8–10 minutes total. If potatoes stick or browning too fast, lower heat to medium and add a splash of water to deglaze.

Taste and adjust seasoning. Stir in chopped parsley if using. Remove from pan and keep warm on a plate tented with foil while you finish other components.

Heat a skillet over medium heat. Lay bacon strips in a single layer without overcrowding. Cook 3–4 minutes per side for medium crispness (longer for crisper). Turn occasionally with tongs to render fat evenly.

When done, transfer bacon to a paper-towel-lined plate to drain. Reserve rendered bacon fat in the pan for cooking eggs or sausages if desired.

If using links: place sausage links in a cold skillet, add a splash (about 1 tsp) of water, then heat to medium and cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes. If using patties: heat 1/2 tsp oil in a skillet over medium, add patties and cook 4–6 minutes per side until internal temp reaches 160°F (71°C).

Remove sausages to rest on a plate while you cook eggs and toast.

choice and timing

Decide how you want the eggs: fried/sunny-side, over-easy, scrambled, or poached. The directions below cover scrambled and fried (sunny-side/over-easy).

scrambled eggs

Crack 3 eggs into a bowl, add 1/4 tsp salt and a pinch of pepper. Whisk until homogenous and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foaming but not browned, pour in eggs. Let sit 10–15 seconds, then gently stir with a spatula, folding eggs from edges to center. Cook slowly, removing from heat when slightly underdone—the residual heat will finish them. Spoon onto plate and garnish with chives if desired.

fried eggs (sunny-side / over-easy)

Heat a nonstick skillet over medium-low. Add 1 tsp of reserved bacon fat or 1/2 tbs butter. Crack eggs into the pan, spacing apart. Cook until whites are mostly set, about 2–3 minutes. For over-easy, gently flip each egg and cook 10–20 seconds more for runny yolk. Season with salt and pepper and transfer to plate.

Toast the bread slices in a toaster or in a skillet over medium heat until golden to your preference (about 2–3 minutes per side in skillet). Spread 1/2 tablespoon butter on each slice while warm.

Coordinate timing: start homefries first (they take the longest). While potatoes cook, start bacon and sausages so fats render and both finish around the same time. Reheat or hold items briefly on a low oven (200°F/95°C) if needed.

Arrange on each plate: a portion of homefries (about 1 cup), 3 eggs prepared as chosen, 3 strips of bacon, 2 sausages, and 2 slices of buttered toast. Serve immediately with ketchup, hot sauce, or jam as desired.