Run Of The Mill Recipe

Cook bacon until crisp

Place a large skillet over medium heat. Add the bacon slices in a single layer (no overlap). Cook 4–6 minutes, turning occasionally, until edges are browned and bacon is crisp to your liking. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet for additional flavor (optional) and wipe out excess if too much remains.

Prepare potatoes

If not already diced, cut potatoes into 1/2-inch cubes and pat dry with a towel to remove surface moisture (this helps get a crisp exterior).

Heat tallow

In a clean large skillet (cast iron preferred) set over medium-high heat, add 2 tablespoons beef tallow. Heat until shimmering but not smoking, about 1–2 minutes.

Fry potatoes

Add the diced potatoes in an even layer. Let them cook undisturbed for 3–4 minutes to develop a golden crust. Stir or flip pieces and continue to cook another 6–8 minutes, stirring occasionally, until tender and evenly browned.

Add aromatics and season

Lower heat to medium. Add the diced onion and minced garlic to the potatoes and cook 2–3 minutes until the onion softens and garlic is fragrant. Sprinkle in smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper; toss to coat and taste, adjusting seasoning as needed. If potatoes are done sooner, remove from heat to keep them from overbrowning. Finish with chopped parsley if using.

Prepare and grill

Slice the half-baguette on the diagonal into 1/2-inch thick slices (about 4–6 slices). Brush lightly with olive oil and spread a thin layer of softened butter on one side. Heat a grill pan or skillet over medium-high heat. Grill the slices butter-side down 1–2 minutes until golden and crisp; flip 30–45 seconds just to warm the other side if desired. Optionally rub the warm toasted surface with the cut side of 1/2 garlic clove for a hint of garlic.

Fry eggs over-easy

In the skillet used for bacon (wipe out excess fat if there is too much; leave about 1 tablespoon bacon fat or 1 tsp tallow for flavor), set over medium heat. Add a little fat if needed to coat the pan. Crack two eggs into a small bowl to check for shells, then gently slide into the pan. Cook until the whites are mostly set but the yolks still soft, about 2–3 minutes. Carefully flip each egg with a thin spatula and cook 12–30 seconds more for over-easy (shorter time = runnier yolk). Season the eggs with 1/4 tsp salt and 1/8 tsp pepper.

Plate and serve

Divide the tallow-fried potatoes onto a plate. Arrange the grilled baguette slices beside them. Lay the two over-easy eggs on top of or next to the potatoes. Place the cooked bacon alongside or over the eggs. Spoon any reserved bacon crisp bits or pan juices over the potatoes and eggs for extra flavor. Serve immediately so eggs remain warm and yolks runny.