American Breakfast Recipe

Prep potatoes (if using fresh)

If using a fresh russet potato, peel (optional) and shred on the large holes of a box grater. Rinse shredded potato under cold water until water runs clear to remove excess starch, then squeeze in a clean kitchen towel or paper towels to remove as much moisture as possible. Measure 1 cup packed shredded potato.

Cook protein (pork roll / sausage / bacon)

Choose one protein: For pork roll, slice into 1/4" thick pieces and cook in a skillet over medium-high heat 2–3 minutes per side until browned and heated through. For breakfast sausage links, cook in a skillet over medium heat, turning often, until internal temperature reaches 160°F (about 8–10 minutes) and browned. For bacon, lay strips in a cold skillet, turn heat to medium, and cook 3–5 minutes per side until crisp or to preferred doneness. Transfer cooked protein to a plate lined with paper towel and keep warm.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. When the fat is shimmering and butter is foaming, add the shredded potato in an even layer. Press down lightly with a spatula. Season the top with 1/2 tsp salt and a pinch of black pepper. Cook undisturbed 4–6 minutes until the bottom is golden brown and crisp. Flip in sections or use two spatulas and cook another 3–5 minutes until the other side is golden and potatoes are cooked through. Taste and adjust seasoning. Keep warm.

Toast sourdough

While hash browns are finishing, toast sourdough slices in a toaster or in a separate skillet over medium heat with 1 tsp butter, about 1–2 minutes per side, until golden and slightly crisp. Spread remaining butter on the hot toast. Keep warm.

Cook eggs

Reduce skillet heat to medium-low and add 1 tsp butter (or use a separate small nonstick skillet). Crack 2 cage-free eggs into a bowl (or directly into skillet) and season with a pinch of salt and pepper. For sunny-side up: cook gently uncovered 3–4 minutes until whites are set but yolks still runny; for over-easy: cook 2–3 minutes then gently flip and cook 20–30 seconds more; for scrambled: whisk eggs with a pinch of salt and pepper, add to skillet, stirring constantly until soft curds form, about 1–2 minutes. Adjust to preferred doneness.

Assemble: On a plate, place the eggs, portion of hash browns (about 1 cup cooked), the chosen protein (2 slices/pieces), and the buttered sourdough toast. Serve immediately.

Prepare fruit

Wash and dry the fruit. If using berries, leave whole; if using orange, peel and segment; if using apple, core and slice thinly. Measure about 3 oz (a small handful) per serving and place in a small ramekin or alongside the main plate.

Garnish and condiments

Offer ketchup or hot sauce and maple syrup on the side. Add a final grind of black pepper to eggs if desired and serve immediately while hot.