Classic American Breakfast Recipe

Preheat a large skillet over medium heat. Lay the bacon slices in a single layer without overlapping. Cook 3–4 minutes per side for medium crispness, adjusting time for your preferred doneness. Remove bacon to a paper-towel-lined plate and keep warm. Reserve 1–2 teaspoons of bacon fat in the pan for extra flavor (wipe excess if more than 2 tsp).

While bacon cooks, heat a second small skillet (or after bacon if using same pan) over medium. Add 1/2 tsp neutral oil if pan is dry. Add the maple sausage links and cook, turning occasionally, until browned and cooked through (internal temperature ~160°F/71°C), about 8–10 minutes depending on size. Transfer to the plate with bacon and cover to keep warm.

Prep

If using raw potatoes, wash and peel (optional). Cut potatoes into 1/2-inch dice (about 8 oz yields ~2 cups diced). Finely dice the onion and bell pepper.

Brown Potatoes

Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add diced potatoes in a single layer if possible. Let cook undisturbed for 3–4 minutes to develop color, then stir or flip pieces to brown on other sides.

Season & Finish

After 6–8 minutes of browning, add the diced onion and bell pepper; season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Continue to cook, stirring occasionally, until potatoes are tender and browned, another 6–8 minutes. If potatoes are sticking or not tender, add 1–2 tablespoons water and cover for 2–3 minutes to steam, then uncover and crisp.

Taste and adjust seasoning. Stir in chopped fresh parsley if using. Transfer potatoes to a plate and keep warm.

Decide how you want your eggs (over-easy, sunny-side up, scrambled). For fried eggs: heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack eggs into a small bowl then gently slide into the pan. Season with 1/8 tsp salt and 1/8 tsp black pepper. For sunny-side up, cook undisturbed 2–3 minutes until whites set but yolks still runny. For over-easy, cook until whites set then carefully flip and cook 15–30 seconds more for a runny yolk. For over-medium cook 45–60 seconds after flipping. For scrambled: whisk eggs in bowl, add a pinch of salt, melt butter on medium-low, pour in eggs and stir gently until soft curds form, about 2–3 minutes.

While eggs are finishing, toast the bread to your preferred level in a toaster or under a broiler. Spread the 1 tablespoon butter on the hot toast so it melts.

Arrange eggs, bacon, maple sausage, breakfast potatoes, and buttered toast on a plate. Offer ketchup or hot sauce on the side. Serve immediately while hot.