The Fifth Breakfast Recipe

Prep potatoes

Wash and peel the russet potato if desired. Cut into 1/2-inch dice. Place diced potato in a bowl of cold water and let sit 5 minutes, then drain and pat very dry with a clean towel.

Cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil. When oil shimmers, add the diced potato in an even layer. Let cook, undisturbed, 4–5 minutes so bottoms brown.

Add aromatics

Stir potatoes and reduce heat to medium. Add the diced onion and bell pepper. Season with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp paprika, and 0.25 tsp garlic powder. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and crisped, about 10–12 minutes total. If potatoes stick, add a splash of oil or 1–2 tbsp water and cover briefly to finish cooking. Stir in chopped parsley, remove from heat, and keep warm.

While the homefries start cooking, lay bacon strips in a cold skillet without overlapping. Place over medium heat and cook 6–10 minutes, turning occasionally, until desired crispness. Transfer bacon to a paper towel–lined plate to drain. Reserve about 1 tbs bacon fat in the pan for flavor (optional) and discard the rest or save for another use.

Make roux

In a small saucepan, melt 1 tbs unsalted butter over medium heat. Sprinkle in 1 tbs flour and whisk continuously for 1 minute to cook the raw flour taste; the mixture should bubble and smell nutty.

Add milk

Gradually whisk in 1 cup whole milk, starting with a splash to make a smooth paste, then the rest. Continue whisking and bring to a gentle simmer. Cook until sauce thickens slightly, about 2–3 minutes.

Finish sauce

Remove saucepan from heat and stir in 3 oz grated smoked gouda until melted and smooth. Whisk in 0.5 tsp Dijon mustard, 0.25 tsp Worcestershire sauce, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat (or a warm spot) until serving; if sauce is too thick, whisk in up to 2 tbs additional milk.

While sauce is warming and potatoes finishing, heat a skillet or toaster. Butter both sides of the sourdough slices with 1 tbs butter and toast over medium heat in a skillet 2–3 minutes per side until golden and crisp, or use a toaster. Keep warm.

Cook eggs (any style) — fried example

For sunny-side-up or fried eggs: in a nonstick skillet over medium-low heat add 1 tbs butter and let melt. Crack eggs into the pan, season with 0.25 tsp salt and 0.125 tsp pepper. Cook gently until whites are set and edges just crisp, 3–4 minutes for runny yolks. For over-easy, flip gently and cook 20–30 seconds more. For scrambled: beat eggs with a pinch of salt, pour into melted butter over medium-low heat, stir slowly until soft curds form. For poached or soft-boiled, follow preferred technique and timing.

Assemble: place sourdough toast on the plate. Spoon a generous portion of smoked gouda sauce over one slice (or serve on the side). Arrange homefries beside the toast. Lay bacon over or next to the toast. Place eggs on top of the sauced toast or beside it. Garnish eggs and potatoes with chopped chives and an extra grind of black pepper.