Classic Breakfast Recipe

Prepare proteins

Cook breakfast sausage links or bacon to desired doneness. For sausage links: heat a skillet over medium, add 1 tsp oil if needed, cook 8–10 minutes turning until browned and cooked through. For bacon: cook in a skillet over medium for 6–10 minutes until crisp, drain on paper towels.

Make scrambled eggs

Crack eggs into a bowl, add milk, 1/2 tsp salt and 1/8 tsp pepper. Whisk until blended and slightly frothy. Heat a nonstick skillet over medium-low, add 1 tbs butter and let melt. Pour eggs into the skillet. Let sit 10–15 seconds, then gently push eggs from the edges toward the center with a spatula, forming large soft curds. Remove from heat when still slightly glossy and custardy (carryover will finish cooking). Season to taste with remaining salt and pepper and sprinkle chives/parsley.

Toast

Toast 2 slices of bread until golden. Spread butter while hot.

Prepare potatoes: grate potatoes and place in a clean kitchen towel or fine sieve, squeeze out as much moisture as possible. Transfer to a bowl and season with 1/2 tsp salt and 1/8 tsp pepper.

Cook hash browns: heat a large nonstick or cast-iron skillet over medium-high and add 2 tbs vegetable oil. When oil shimmers, add grated potato, pressing into an even thin layer. Let cook undisturbed 4–6 minutes until the bottom is deeply golden and crisp. Flip in sections (or invert onto a plate then slide back into pan) and cook another 3–5 minutes until crisp and cooked through. Transfer to a paper towel-lined plate and keep warm.

Finish and season: taste and adjust salt/pepper. Serve alongside eggs and protein.

Prepare fruit: wash and cut fruit into bite-sized pieces. Combine in a bowl.

Dress fruit: add 1 tsp lemon juice and 1 tsp honey (if using). Gently toss to combine. Chill briefly if desired and serve as the breakfast side instead of hash browns.