Classic Breakfast Plate Recipe

par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook 4–5 minutes until just tender but not falling apart. Drain and pat dry with a clean towel.

Heat a large skillet over medium-high heat. Add olive oil and 1/2 tablespoon butter. When butter foams, add the drained, dried potatoes in a single layer. Let them sit undisturbed 3–4 minutes to develop a golden crust.

Toss or flip the potatoes and reduce heat to medium. Add chopped onion, cook 3–4 minutes until softened. Stir in minced garlic, paprika, dried thyme, salt, and pepper. Continue cooking, stirring occasionally, until potatoes are browned and crisp on most sides, about 6–8 more minutes.

Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on lowest heat or transfer to a warm plate while you cook other components.

Heat a separate large skillet (preferably cast-iron) over medium heat. Lay bacon strips in a single layer without overlapping. Cook, flipping occasionally, until fat renders and bacon reaches desired crispness, about 8–12 minutes depending on thickness.

Transfer bacon to a plate lined with paper towels to drain. If desired, sprinkle lightly with black pepper while hot. Keep warm with potatoes or transfer to an oven set to 200°F (95°C) to stay warm.

scramble or fry (choose one)

For scrambled: Crack eggs into a bowl, add milk or water, salt and pepper, and whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Pour eggs into pan and let set at edges for 10–15 seconds, then gently push cooked edges toward center with a spatula, letting uncooked egg flow out. Fold slowly until soft curds form and eggs are just set but still moist, about 2–3 minutes. Remove from heat immediately. For fried (sunny-side or over-easy): Heat 1 tablespoon butter in a skillet over medium heat. Crack eggs into the pan, reduce heat to medium-low. For sunny-side up, cover pan and cook until whites are set and yolks still runny, about 2–3 minutes. For over-easy, cook until whites set then gently flip and cook 15–30 seconds more for runny yolk. Season with salt and pepper.

Keep eggs warm on a plate near the oven or cook just before plating so they're hot.

Toast bread slices to desired doneness in a toaster or under a broiler. Spread butter on warm toast.

Cut toast on a diagonal if desired and keep warm until plating.

Divide potatoes, bacon and eggs between plates. Add toast and a small portion of fresh fruit or an orange wedge if using.

Serve immediately with ketchup/hot sauce on the side. Estimated total time for all components when prepared concurrently: see estimatedTime.