A.n.f. Breakfast Recipe

Serves 1. Total estimated time assumes potatoes are pan-fried. If you choose a different potato preparation (hash browns from frozen or home-style), adjust time accordingly.

Prepare and cook potatoes

Wash and scrub the potato. Using a box grater, grate on the coarse side. Place grated potato in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Transfer to a bowl and toss with 1 tsp salt and 1/8–1/4 tsp black pepper.

Heat a 10-12 inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter. When butter foams, spread grated potato into an even layer. Press gently with a spatula and reduce heat to medium. Cook undisturbed for 4–6 minutes until golden and crisp on the bottom.

Flip in sections (or flip whole if it holds together). Cook another 4–5 minutes until crisp and cooked through. Taste and adjust seasoning. Transfer to a warmed plate and keep warm while finishing other components.

Cook bacon

If choosing bacon: Place bacon strips in a cold skillet in a single layer. Turn heat to medium. Cook 6–10 minutes, turning occasionally, until browned and crisp to your liking. Drain on paper towels. Reserve a small amount of bacon fat in the pan (optional) to flavor potatoes or eggs.

Cook sausage

If choosing sausage links: Heat a skillet over medium. Add the sausages and cook 10–12 minutes, turning frequently, until evenly browned and cooked through (internal temp 160°F/71°C for pork). If links are thick, cover for a few minutes to finish cooking through, then uncover to brown and crisp.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1/2 tablespoon butter. Crack 2 eggs into a small bowl, then slide into skillet. Season with 1/4 tsp salt and a pinch of pepper. For sunny-side: cook 2–3 minutes until whites set but yolks are runny. For over-easy: cook 2 minutes, gently flip with a spatula, and cook 15–30 seconds more.

Scrambled eggs (optional)

If you prefer scrambled: beat eggs with 1/8 tsp salt. Melt 1/2 tablespoon butter in a nonstick skillet over low-medium. Pour eggs in and stir gently until soft curds form, about 2–3 minutes. Remove from heat slightly early as they'll continue to cook.

Toast 2 slices of bread to your preferred level. Spread 1 tablespoon butter across the hot toast. Keep warm.

Arrange toast, cooked potato, and bacon or sausage on a plate. Place the eggs on top or to the side. Serve immediately while hot.

Optional: add hot sauce or ketchup on the side. Enjoy.