Big American Breakfast Recipe

If using whole potatoes, wash and peel (optional). Cut potatoes into 1/2-inch dice so they cook evenly. Place diced potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil and cook 5 minutes to par-cook (this speeds browning). Drain and dry thoroughly in a colander or on clean towel.

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons olive oil and let it get hot until shimmering but not smoking.

Add the diced potatoes in a single layer if possible. Let them sit undisturbed 3–4 minutes to get a golden crust, then stir/flip so more faces can brown. Add the diced onion and continue to cook, stirring occasionally, until potatoes are browned and tender, about 10–12 minutes total.

Season with paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine and cook another 1–2 minutes. Taste and adjust seasoning. Stir in chopped parsley if using and keep warm on lowest heat or transfer to a warm oven (200°F/95°C) while you finish other components.

Preheat oven to 400°F (200°C) if baking, or plan to cook bacon in a large skillet. For even, hands-off cooking, arrange bacon in a single layer on a rimmed baking sheet lined with foil or parchment.

If baking: place sheet on middle rack and bake 14–18 minutes for thick-cut bacon until crisp to your liking. If pan-frying: heat a large skillet over medium, add bacon strips in a single layer and cook 4–6 minutes per side, turning, until crisp. Drain on paper towels and season lightly with 1/4 tsp black pepper while hot. Keep warm in oven with potatoes if needed.

In a medium bowl whisk together 1 1/2 cups flour, 2 tbs sugar, 1 1/2 tsp baking powder and 1/2 tsp salt.

In a separate bowl whisk 1 1/4 cups buttermilk, 1 large egg and 3 tbs melted butter until combined.

Pour wet ingredients into dry and stir gently until just combined — small lumps are fine. Do not overmix or pancakes become tough. Let batter rest 5 minutes to hydrate.

Heat a griddle or nonstick skillet over medium. Brush with vegetable oil or a little butter. For each pancake pour about 1/4 cup batter onto hot surface. Cook until bubbles form on surface and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.

Keep finished pancakes warm on a plate in a low oven (200°F/95°C) or covered with foil while you finish eggs and plate everything. Serve with butter and maple syrup.

Crack 6 eggs into a medium bowl. Add 1/2 cup milk, 1 tsp salt and 1/4 tsp black pepper. Whisk briskly until mixture is uniform and slightly frothy (this gives airy scrambled eggs).

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browned, pour in the egg mixture.

Let eggs sit for 10–15 seconds then using a silicone spatula gently push eggs from the edges toward the center, forming large soft curds. Continue gently folding and pushing every 10–15 seconds until eggs are mostly set but still slightly glossy — about 2–4 minutes depending on heat. Remove from heat while a little underdone; carryover heat will finish them.

Stir in chopped chives if using and adjust seasoning. Keep warm briefly before plating.

Divide pancakes (3–4 per person depending on size), scrambled eggs, bacon and breakfast potatoes among plates.

Serve pancakes with butter and maple syrup, bacon with a side of ketchup or hot sauce if desired, and potatoes with extra parsley. Offer salt, pepper and hot sauce at the table.