American Breakfast Recipe

Bacon (pan-fried)

Place a large cold skillet over medium heat. Arrange 4 bacon strips in a single layer. Cook 8–12 minutes, turning occasionally, until edges are crisp and fat rendered. Transfer to a paper-towel lined plate to drain. Keep warm in a low (200°F / 95°C) oven if finishing other components.

Ham Steak (grilled/pan-seared)

Heat a nonstick skillet over medium-high heat and brush lightly with oil. Pat a 6 oz ham steak dry and place in skillet. Cook 3–4 minutes per side until browned and heated through. Reduce heat if the exterior browns too quickly. Transfer to a plate and keep warm.

Sausage Links (pan or oven)

For stovetop: place 4 links in a skillet with 1 tbsp water, cover and cook over medium heat 6–8 minutes, turning occasionally, until internal temp reaches 160°F and browned. For oven: place on a baking sheet and bake at 375°F (190°C) for 18–22 minutes, turning once, until cooked through.

Prepare the potatoes: grate about 1.5 cups worth of peeled Russet potato (roughly one medium potato). Place the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential for crisp browns.

Mix: in a bowl combine the drained grated potato and 1/4 cup grated yellow onion. Season with 1/2 tsp salt and 1/4 tsp black pepper; toss to combine.

Cook: heat 2 tablespoons vegetable oil in a 10–12 inch skillet over medium-high heat until shimmering. Add the potato-onion mixture, pressing into an even 1/2-inch-thick round or rectangle. Reduce heat to medium. Let cook undisturbed 4–6 minutes until the underside is deeply golden and crispy.

Flip and finish: loosen edges with a spatula and flip in sections (or invert onto a plate then slide back into pan). Add 1 tsp butter around the edges and continue to cook 3–5 minutes until golden and cooked through. Transfer to a warm plate and keep in oven if necessary.

Sunny-Side Up

Heat 1 tbsp butter in a nonstick skillet over low–medium heat until foaming. Crack 2 eggs into a small bowl then gently slide into skillet. Season with a pinch of salt and pepper. Cook 2–3 minutes until whites are set but yolks still runny. For slightly set tops, cover pan for 30–60 seconds.

Over-Easy / Over-Medium / Over-Hard

Start as above. Once whites are set, carefully flip each egg and cook: 10–15 seconds for over-easy, 30–45 seconds for over-medium, 60+ seconds for over-hard. Season with salt and pepper and remove to plate.

Scrambled

Crack 2 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined. Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs into skillet and let sit briefly until edges set, then gently push curds with a spatula until softly set, about 1–2 minutes. Remove before fully firming for creamy texture.

Poached

Bring a pot of water with 1 tbsp vinegar to a gentle simmer. Crack an egg into a small cup, swirl water gently and slip egg in. Cook 3–4 minutes for runny yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Assemble: On each plate place a portion of the crispy Idaho hash browns. Add the chosen protein (4 bacon strips, 1 ham steak, or 4 sausage links) beside the hash browns. Top or place the two eggs (prepared to order) next to the protein.

Finish: Dot the hash browns with the 1 tsp butter to melt, sprinkle a little chopped parsley if desired, and serve with ketchup or hot sauce on the side.