Breakfast Platter Recipe

Parboil potatoes

Place diced potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 5 minutes until just beginning to soften but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Heat a large heavy skillet over medium-high heat. Add 1 tbs vegetable oil. When shimmering, add the drained potatoes in a single layer. Cook, undisturbed, 4–5 minutes to brown one side.

Stir potatoes, reduce heat to medium, add remaining 1 tbs oil, chopped onion and bell pepper. Cook 6–8 minutes, stirring occasionally, until vegetables are softened and potatoes are golden.

Add minced garlic, paprika, dried thyme, salt and pepper. Cook 1–2 minutes more to toast spices and finish potatoes. Taste and adjust seasoning. Keep warm in a low oven (200°F / 95°C) if needed.

While potatoes cook, heat a medium nonstick or cast-iron skillet over medium heat. Lay bacon slices in a single layer (work in batches if needed). Cook 3–4 minutes per side until crispness reached, turning as needed.

Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1–2 tbs of bacon fat in pan to use for eggs or discard if preferred.

In a separate skillet over medium heat, add sausage links. Brown them, turning frequently, about 5 minutes so all sides develop color.

Add 2 tbs water to the pan and cover immediately. Reduce heat to medium-low and steam 4–5 minutes until cooked through (internal temp 160°F / 71°C for pork sausage). Remove lid and let any excess moisture evaporate and re-brown for 1 minute. Keep warm.

Choose your egg style. For fried (sunny-side or over-easy): heat a 8–10 inch nonstick skillet over medium-low and add 1 tsp oil and 1 tbs butter. When foam subsides, crack eggs into pan without crowding. Season with salt and pepper.

For sunny-side: cook undisturbed 2–3 minutes until whites set but yolks still runny. For over-easy/medium/hard: when whites set, gently flip with a spatula and cook 15–30 seconds for over-easy, 1 minute for over-medium, 2–3 minutes for hard. For scrambled: whisk eggs with 1 tbs water, salt and pepper; melt butter over medium-low, pour eggs and stir slowly until soft curds form, 2–3 minutes.

Remove eggs to plate and cover loosely to keep warm until plating.

Toast the bread slices to your preference (toaster or oven). Spread the butter on hot toast so it melts. Optionally cut toast on the diagonal.

Plate the breakfast: arrange potatoes, bacon, sausage and toast. Place the two eggs prepared to order on the plate. Sprinkle chopped parsley over potatoes and eggs if using.

Serve immediately with salt and pepper on the side and any condiments (ketchup, hot sauce, jam) as desired.