Classic Breakfast Recipe

Prep

Wash, peel if desired, and dice the russet potato into roughly 1/2-inch cubes so they cook evenly. Finely dice the onion and bell pepper; mince the garlic. Pat the diced potato dry with a clean towel to remove surface starch.

Par-cook (optional but recommended)

Bring a small pot of salted water to a boil, add the diced potato, and simmer 3 minutes to slightly soften. Drain and let steam-dry for 1 minute. This step shortens skillet time and yields crisp exterior.

Cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the par-cooked (or raw if you skipped par-cook) potatoes in a single layer. Let them sear undisturbed for 3–4 minutes to develop color, then toss/stir every 2–3 minutes until edges are golden and potatoes are tender, about 10–12 minutes total (raw potatoes may take 14–16 minutes).

Add aromatics & season

When potatoes are nearly done, push them to the center and add the diced onion and bell pepper; cook 3–4 minutes until softened. Stir in minced garlic and cook 30–45 seconds until fragrant. Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper; toss to combine. Cook 1 more minute to bloom spices. Taste and adjust salt/pepper. Remove from heat and sprinkle chopped parsley for garnish.

Cook proteins

Decide which protein to serve: farmer’s sausage or double-smoked bacon. For sausage links: heat a skillet over medium heat, add 1 tsp oil, and cook links, turning occasionally, until browned and cooked through, about 8–10 minutes. For bacon: lay strips in a cold skillet, turn heat to medium, cook 6–10 minutes turning occasionally until crisp to preference; drain on paper towel. Keep warm in a low oven (100–120°C / 210–250°F) if needed.

Cook eggs (choose style: sunny-side-up shown)

When your protein is nearly finished, wipe skillet clean if needed and add 1 tbs unsalted butter over medium-low heat. Crack two eggs into a small bowl and gently slip into the skillet. Season with 1/8–1/4 tsp salt and a pinch of pepper. For sunny-side-up: cover skillet with a lid and cook 3–4 minutes until whites are set and yolks still runny. For over-easy: cook 2–3 minutes, flip gently and cook 15–30 seconds more. For scrambled: whisk eggs with a tablespoon of water, pour into skillet over medium-low heat, stir slowly until soft curds form, 2–3 minutes.

Finish and plate protein & eggs

Transfer cooked eggs and chosen protein to serving plates alongside the potatoes. If using bacon, drain excess fat before plating. Adjust seasoning of eggs with an extra pinch of salt or pepper if desired.

Toast bread

While proteins or potatoes finish, toast 2 slices of sourdough or multigrain bread to your desired level in a toaster or under a broiler (2–4 minutes).

Butter & preserve

Spread about 1 tablespoon room-temperature butter evenly across both slices while still warm so it melts in. Serve house preserves on the side in a small ramekin or spread about 2 tablespoons over the toast to taste.

Assemble the plate: arrange a portion of signature seasoned potatoes, place the cooked protein (sausage or bacon) beside them, and set the two eggs on top or next to the potatoes. Add the buttered and preserved toast on the side or in a separate bread plate. Garnish potatoes with extra parsley and offer optional hot sauce or ketchup.

Serve immediately while everything is hot. Estimated plating time after cooking is 1–2 minutes.