The Granite State Breakfast Plate* Recipe

parboil

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and spread on a clean kitchen towel to steam-dry for 2–3 minutes.

pan-fry potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tablespoons olive oil and let it warm until shimmering. Add the diced potatoes in a single layer (work in batches if necessary). Let potatoes cook undisturbed 3–4 minutes to form a golden crust, then stir or flip and continue cooking another 6–8 minutes, stirring occasionally, until golden and cooked through.

add aromatics & season

When potatoes are mostly browned, push them to the side, add the diced onion and cook 2–3 minutes until translucent. Stir in minced garlic, paprika, and dried thyme and cook 30–60 seconds until fragrant. Combine with the potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and stir in chopped parsley if using. Keep warm.

Choose one protein option. For bacon: place bacon strips in a cold skillet in a single layer and cook over medium heat 8–10 minutes, flipping occasionally, until crisp to desired doneness. Transfer to a paper towel-lined plate. For sausage patty: heat skillet over medium, add patty and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C). For smoked pit ham: heat a small skillet over medium, add ham slices and sear 1–2 minutes per side until warmed through and lightly caramelized. Keep protein warm with potatoes or loosely tent with foil.

fried or sunny-side

For fried or sunny-side eggs: heat a 8–10 inch nonstick skillet over medium-low and add 1 tablespoon butter. When butter foams, crack eggs into skillet (or crack into a small bowl and slide in). Season with a pinch of salt and pepper. For sunny-side, cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 2 minutes then flip gently and cook 15–30 seconds more for runny yolks; for over-medium, 45–60 seconds; for over-hard, 1.5–2 minutes until yolk is firm.

scrambled

For scrambled eggs: crack the eggs into a bowl, add 1 tablespoon butter, 1/8 teaspoon salt and 1/8 teaspoon pepper, whisk until combined. Heat nonstick skillet over medium-low with 1 tablespoon butter. Pour eggs into skillet and let set for a few seconds, then stir gently with a spatula, folding until softly set and creamy, about 2–3 minutes. Remove from heat just before fully set; residual heat will finish them.

poached

For poached eggs: bring a wide shallow pot of water to a gentle simmer (not boiling) and add 1 tablespoon white vinegar (optional). Crack each egg into a small bowl, swirl the water to create a gentle vortex and slide egg in. Poach 3 minutes for runny yolk, 4 minutes for slightly firmer yolk. 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. Spread 1 tablespoon butter evenly over warm toast.

Plate the dish: arrange golden breakfast potatoes, the chosen protein, and the two eggs any style on a plate. Add toast on the side and serve ketchup or hot sauce if desired.