American Breakfast Recipe

Prepare and par-cook potatoes

Wash and scrub the potatoes (no need to peel). Cut into 3/4-inch cubes. Place in a pot, cover with cold water by 1 inch, add a pinch of salt, bring to a boil, then simmer 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2–3 minutes.

Crisp the potatoes

Heat a large skillet over medium-high heat. Add 1.5 tbs olive oil and 0.5 tbs butter until shimmering. Add the drained potato cubes in a single layer (work in two batches if needed). Let cook undisturbed 3–4 minutes to brown, then toss/flip to brown other sides, about 6–8 minutes total until golden and crisp.

Finish potatoes

Lower heat to medium, push potatoes to one side of the pan and add diced onion. Cook 2–3 minutes until soft, stir in minced garlic and cook 30 seconds. Season with smoked paprika, thyme, 0.5 tsp salt and 0.25 tsp pepper. Stir to combine and cook 1–2 more minutes. Remove from heat and stir in chopped parsley if using. Keep warm while you cook eggs and meat.

Cook bacon

Place bacon slices in a cold skillet without overlapping. Turn heat to medium and cook 6–8 minutes, flipping occasionally, until crisp and darkened. Transfer to a paper-towel-lined plate. Reserve 1 tbs bacon fat in pan and discard excess or save for potatoes if preferred.

Or cook sausage (alternative)

For sausage links: heat a skillet over medium heat with 1 tbs olive oil. Add sausages and cook, turning occasionally, 10–12 minutes until browned and cooked through (internal temp 160°F / 71°C). If thick, finish in a covered pan for 3–4 minutes. Keep warm with tented foil.

Prep for eggs

Decide style: fried/sunny-side or scrambled as preferred. For scrambled: whisk 2 eggs with 1 tbs milk, 0.25 tsp salt and 0.125 tsp pepper until blended. For fried: leave eggs whole and season after cooking.

Cook eggs - scrambled

Melt 1 tbs butter in a nonstick skillet over medium-low. Pour in egg mixture and let sit 10–15 seconds. Using a silicone spatula, gently push cooked edges toward the center, letting runny egg fill the space. Continue low-and-slow stirring until soft curds form, about 2–3 minutes total. Remove from heat when still slightly glossy. Sprinkle chives if using.

Cook eggs - fried / sunny-side

Heat 1 tbs butter in a nonstick skillet over medium. Crack eggs into the pan, reduce heat to medium-low, cover for 2–3 minutes until whites set but yolks still runny (longer for firmer yolks). Season with salt and pepper and sprinkle chives if desired.

Char the bread

Slice ciabatta in half horizontally or into 3/4-inch slices. Brush cut sides lightly with 1 tsp olive oil or melted butter. Heat a cast-iron skillet or grill pan over high heat until smoking-hot. Place ciabatta cut-side down and press gently; char 45–60 seconds until dark grill marks appear. Flip and toast the outer side 30 seconds. Remove and keep warm.

Assemble and serve

On each plate arrange a portion of crispy potatoes, place bacon (3 slices) or 2 sausage links alongside, add eggs (scrambled or fried), and a charred ciabatta half. Finish potatoes with a squeeze of lemon if using, and sprinkle extra parsley or chives. Serve immediately.