Scrambled Eggs, Home Fried Potatoes & Choice Of Two Meats Recipe

Cook bacon

Place a large skillet over medium heat and add bacon slices in a single layer. Cook 4–6 minutes per side, turning occasionally, until crisp-to-preference. Transfer to a paper-towel-lined plate to drain. Reserve 1 tablespoon bacon fat in the pan for extra flavor (optional) and discard excess.

Cook sausage links

Heat a second skillet over medium heat (or use same skillet after wiping out excess fat). Add 1 tsp neutral oil and the sausage links. Cook 8–10 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C). Remove to a plate and keep warm.

Cook pork roll or ham

If serving pork roll or ham instead of or in addition to other meats: heat a skillet over medium-high, add a small swipe of neutral oil or reserved bacon fat, add pork roll or ham slices, and cook 1–2 minutes per side until browned and heated through. Transfer to plate and keep warm.

Prep potatoes: scrub and peel (optional) the russets. Cut potatoes into 1/2-inch dice for even cooking. Place diced potatoes in a large bowl of cold water and let sit 5 minutes to remove surface starch; drain and pat very dry with a clean towel or paper towels.

Heat pan: place a large heavy skillet (cast-iron recommended) over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter. When butter is melted and starting to foam and oil is shimmering, add the diced potatoes in a single layer (work in batches if needed).

Fry potatoes: let potatoes cook undisturbed for 3–4 minutes to form a brown crust, then stir or flip pieces with a spatula to brown another side. Continue cooking, stirring every 3–4 minutes, for a total of 12–18 minutes until potatoes are tender and evenly browned.

Add onion and seasonings: during the last 4–5 minutes of cooking, add the diced half onion and stir to combine. Sprinkle garlic powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the potatoes. Cook until onions are softened and potatoes are crisp on the edges.

Finish and keep warm: taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep in a low oven (200°F / 95°C) while you finish eggs and meats if necessary.

Beat eggs: crack 4 eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy. Stir in chopped chives if using.

Cook eggs: heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. When butter is melted and just beginning to foam (do not brown), pour in the beaten eggs. Let the eggs sit undisturbed for about 10–15 seconds until the edges begin to set.

Scramble gently: using a silicone spatula, push the set edges toward the center, allowing uncooked egg to flow underneath. Continue gently folding and stirring every 5–10 seconds until the eggs form soft curds and are mostly set but still slightly glossy and creamy, about 1.5–3 minutes total depending on heat.

Finish and rest: remove the pan from the heat just before the eggs look fully firm; residual heat will finish them. Give a final stir and transfer to the plate with potatoes and meats. Season with extra salt and pepper to taste.

Assemble plate: place a portion of home-fried potatoes, scrambled eggs, and your two chosen meats on each plate. Serve with ketchup and hot sauce on the side if desired.

Servings and timing: serve immediately while everything is hot.