Traditonal Breakfast Recipe

Preheat a large skillet over medium heat. Lay 4 slices of applewood smoked bacon in the cold skillet without overlapping. Cook 4–6 minutes per side, flipping occasionally, until browned and crisp to desired doneness. Reduce heat if bacon browns too quickly.

Transfer cooked bacon to a plate lined with paper towels to drain. Keep 1–2 tablespoons of rendered bacon fat in the skillet for extra flavor (optional) and carefully pour off excess if there is more than 2 tbsp. Reserve bacon and fat; you will use the skillet for potatoes if desired.

Prepare potatoes

If using whole potatoes, peel (optional) and cut into 1/2-inch dice to equal about 2 cups. Rinse diced potatoes under cold water until water runs clear to remove excess starch; drain and pat dry thoroughly with paper towels.

Cook potatoes

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter (or use reserved bacon fat from the previous step for extra flavor). When the fat shimmers, add the diced potatoes in a single layer. Let cook undisturbed for 3–4 minutes to develop a golden crust.

Stir the potatoes, then add the diced onion and diced green pepper (if using). Continue to cook, stirring occasionally, 8–10 more minutes until potatoes are tender and browned on most sides. Add the minced garlic, 1/2 tsp smoked paprika, 1/4 tsp dried thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper; stir and cook 1–2 minutes until fragrant. Taste and adjust seasoning.

Finish with 1 tbsp chopped fresh parsley if desired. Transfer potatoes to a warm plate and keep warm while you make the eggs (or keep on very low heat).

Beat eggs

Crack 2 large eggs into a small bowl. Add 2 tbsp whole milk, a pinch (about 1/4 tsp) of kosher salt from the listed 1 tsp, and a few grinds of black pepper. Whisk vigorously until fully combined and slightly frothy; this yields creamier, fluffier scrambled eggs.

Cook eggs

Wipe the skillet clean if it's greasy from bacon/potatoes, then return 1 tbsp unsalted butter to the skillet and heat over medium-low. When the butter is melted and foaming but not browned, pour in the beaten eggs. Let eggs sit undisturbed for about 10–15 seconds until edges begin to set.

Using a silicone spatula, gently push the eggs from the edges toward the center in sweeping motions, forming soft curds. Continue folding and occasionally letting eggs rest; remove from heat when eggs are mostly set but still slightly glossy — carryover will finish cooking. This should take about 1–2 minutes total depending on heat.

Season & finish

Immediately season with the remaining kosher salt (to taste; total 1 tsp) and freshly ground black pepper. Stir in 1 tsp chopped chives if using. Transfer eggs to the plate with potatoes and bacon.