Kids Classic Breakfast Recipe

Prep the potatoes: if not already diced, wash, peel if desired, and cut potatoes into approximately 1/2-inch cubes. Pat dry with a towel to remove excess moisture.

In a medium bowl, toss the diced potatoes with 1 tablespoon olive oil, 1/4 tsp paprika, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp dried parsley, 1/8 tsp salt and 1/16 tsp black pepper until evenly coated.

Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, add the seasoned potatoes in a single layer. Let them sear undisturbed for 3–4 minutes to develop color, then stir or flip pieces and continue cooking, stirring occasionally, 8–10 more minutes, until potatoes are tender and golden-brown. Reduce heat if potatoes brown too quickly. Total cooking time ~12–15 minutes.

Cook the protein (choose one)

If using farmer's sausage: heat 1 tsp vegetable oil in a small skillet over medium heat. Add the sausage link and cook 3–4 minutes per side (6–8 minutes total) until browned and cooked through. If using double smoked bacon: place the slice in a cold skillet, then heat over medium. Cook 3–5 minutes per side until crisped to preference. Transfer cooked protein to a plate and keep warm.

Fry the egg

In the same skillet (wipe excess fat if necessary; add 1 tsp butter), reduce heat to medium-low. Crack 1 large egg into the skillet. For a sunny-side-up egg: cook undisturbed 2–3 minutes until whites are set but yolk still runny. For over-easy: cook 2 minutes then gently flip and cook 20–30 seconds more. Season with 1/8 tsp salt and 1/16 tsp black pepper.

Toast 1 slice sourdough or multigrain bread to desired doneness using a toaster or oven broiler (watch carefully if broiling).

Spread 1/2 tablespoon softened butter over the hot toast so it melts, then top with 1 tablespoon house preserves either spread on whole slice or served on the side for dipping.

On a child-sized plate, arrange the seasoned potatoes (about 3 oz worth) to one side, place the cooked sausage link or bacon next to them, and set the fried egg beside the protein. Serve the buttered and preserved toast on the plate or on a small side plate.

Optionally sprinkle 1/2 tsp chopped fresh chives or parsley over the potatoes and egg for color. Serve immediately while hot.