Shipwreck Recipe

parboil potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer 5 minutes until edges are just tender but centers still firm. Drain and pat dry with a towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and let shimmer.

Add the parboiled potatoes in a single layer (work in batches if needed). Cook without moving 3–4 minutes until bottoms are golden and crisp. Flip pieces and continue to cook, turning occasionally, until all sides are crisp and potatoes are cooked through, about 8–10 minutes total.

During the last 3 minutes, add 1/4 cup diced onion, paprika, 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook until onions are softened and lightly caramelized. Transfer to a warm plate and keep warm.

Heat a medium skillet over medium heat and add 1 teaspoon vegetable oil. Add 4 sausage links or patties and cook, turning occasionally, until browned and cooked through (internal temp 160°F/71°C) about 8–10 minutes depending on size. Remove to a plate and keep warm. If using links, you can slice them diagonally before serving.

While sausages cook, heat a separate skillet over medium heat and add 1 tablespoon olive oil.

Add sliced 1/2 yellow onion and the diced 1/2 red and 1/2 green bell peppers. Season with 1/2 tsp salt, 1/4 tsp black pepper and optional 1/4 tsp crushed red pepper flakes.

Sauté, stirring occasionally, until vegetables are softened and edges are browned, about 6–8 minutes. Reduce heat to low and keep warm.

In a medium bowl whisk together 4 large eggs, 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper until homogenous and slightly frothy.

Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low heat until foaming. Add the egg mixture.

Let eggs sit undisturbed for about 20–30 seconds, then gently stir with a spatula, pushing curds from the edges toward the center. Continue folding every 10–15 seconds until soft, creamy curds form and eggs are just set but still moist, about 2–3 minutes total.

Turn off the heat and sprinkle shredded 1/2 cup sharp cheddar over the eggs. Give one gentle fold to incorporate and melt the cheese from residual heat. Taste and adjust seasoning if needed. Keep warm.

Toast 2 slices of bread to your preference or warm the biscuit according to package or recipe instructions.

Spread 1 tablespoon butter over the toast or biscuit while warm.

On a plate arrange a generous portion of home fries, place the scrambled cheesy eggs alongside, add the cooked Edward's sausage links or patties, and spoon the sautéed peppers and onions over or beside the eggs.

Garnish with 1 tablespoon sliced fresh chives and serve with 2 pieces of buttered toast or one biscuit. Offer hot sauce at the table if desired.