American Breakfast Recipe

Wash and dry the potato. Leave the skin on for texture if desired. Cut into 1/2-inch dice.

Place diced potato in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes to par-cook (or blanch in boiling water for 4 minutes). Drain and pat dry thoroughly with a kitchen towel — dry pieces brown better.

Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons vegetable oil and let it shimmer.

Add the diced potatoes in a single layer (work in batches if needed). Let them cook undisturbed 3–4 minutes so a crust forms, then stir or flip pieces and cook another 3–4 minutes until most sides are golden.

Add the diced 1/4 yellow onion and 1/4 diced green bell pepper to the pan. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika and 1/4 teaspoon garlic powder. Continue to cook, stirring occasionally, until vegetables are tender and potatoes are cooked through, about 4–6 minutes more.

Taste and adjust seasoning. Stir in 1 teaspoon chopped fresh parsley if using. Keep warm while you cook the eggs and meat.

Bacon: Place 3 slices of bacon in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp to your liking, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon bacon fat in the pan for flavor (optional).

Mortadella: Heat a nonstick skillet over medium heat. Add 3 slices of mortadella and cook 1–2 minutes per side until warmed and slightly crisp at the edges. Transfer to plate and keep warm.

Sausage: Heat 1 teaspoon neutral oil in a skillet over medium heat. Add 2 sausage links and cook, turning occasionally, until browned and cooked through, about 8–10 minutes (internal temp 160°F/71°C for pork). If links are thick, lower heat and cover for a few minutes to cook through, then uncover to brown.

Keep the chosen meat warm with the home fries while you finish the eggs and toast.

Decide egg style: fried (sunny-side or over-easy), scrambled, or poached. These directions cover each method.

Fried - Sunny-side or Over-easy

Heat 1 tablespoon butter in a nonstick skillet over medium heat until foaming. Crack 2 eggs into the pan, spacing them apart. Season with 1/8 teaspoon salt and a pinch of black pepper. For sunny-side, cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes then carefully flip and cook 15–30 seconds more for a runny yolk; longer for medium or hard yolks. Remove to plate.

Scrambled

Crack 2 eggs into a bowl, add 1 tablespoon butter, 1/8 teaspoon salt and a pinch of pepper; whisk until combined. Heat a nonstick skillet over medium-low, add the butter-egg mixture and stir gently with a spatula, pulling curds from the edges until soft-cooked and creamy, about 2–3 minutes. Remove from heat slightly underdone — residual heat finishes them.

Poached

Bring a shallow saucepan of water to a gentle simmer and add 1 tablespoon vinegar (optional). Crack each egg into a small ramekin. Create a gentle whirlpool in the water and slip eggs in one at a time. Poach 3 minutes for runny yolks, 4 minutes for medium. Remove with a slotted spoon and drain on paper towel; season with salt and pepper.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler (1–3 minutes).

Spread about 1 tablespoon unsalted butter across the hot toast so it melts. Cut diagonally if desired.

Arrange the home fries on the plate. Place the chosen meat beside the potatoes. Add the two eggs (prepared to order) and the two slices of buttered toast.

Serve immediately with ketchup or hot sauce on the side. Enjoy while hot.