The Post Breakfast Recipe

prep potatoes

Wash and peel potatoes if desired. Cut into 1/2-inch dice so they cook evenly (about 10 oz yields roughly 2 cups diced). Rinse the cut potatoes and pat dry to remove excess starch.

cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foam subsides, add the diced potatoes in an even layer (do not overcrowd). Cook, undisturbed, for 4–5 minutes to get a browned underside. Stir or flip pieces and add the diced onion. Continue cooking, stirring every 3–4 minutes, until potatoes are golden and tender when pierced with a fork, about 12–15 minutes total.

season potatoes

During the last 3 minutes of cooking, add the minced garlic, 1/2 tsp paprika, 1/4 tsp dried thyme or rosemary, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine and let flavors bloom for 2–3 minutes. Taste and adjust seasoning. Sprinkle 1 tablespoon chopped parsley if using and transfer potatoes to a warm plate to keep while finishing other components.

Select one: Bacon: place 3 strips in a cold skillet and cook over medium heat, turning occasionally, until crisp or to desired doneness, 8–12 minutes. Transfer to paper towel-lined plate. Sausage links: brown over medium heat, turning to brown all sides, then reduce heat, cover and cook 6–8 minutes until cooked through. Ham steak: heat 1 tsp butter in skillet and sear ham 2–3 minutes per side until warmed and lightly caramelized. Keep meat warm with potatoes.

Prepare eggs your way. Use the same skillet (wipe excess grease leaving a thin film) or a clean small skillet and heat 1 tablespoon butter over medium-low heat.

fried (sunny-side or over-easy/medium)

For fried: crack eggs into a small bowl one at a time, then gently slide into the skillet. Season with a pinch of salt and pepper. For sunny-side: cook 2–3 minutes until whites are set but yolks still runny. For over-easy/medium: cook until whites set, carefully flip with a spatula and cook 15–30 seconds for over-easy or 45–60 seconds for over-medium. Remove to plate.

scrambled

For scrambled: beat the 2 eggs with 1 teaspoon milk or water, a pinch of salt and pepper. Melt butter in skillet over medium-low, pour egg mixture in, let set slightly, then gently push across skillet with a spatula, folding until soft curds form, about 2–3 minutes. Remove while still slightly glossy to avoid overcooking.

poached

For poached: bring about 2 inches of water to a gentle simmer with a splash of vinegar in a wide shallow pan. Crack each egg into a small cup and slip into the simmering water. Poach 3 minutes for a runny yolk or 4 minutes for a more set yolk. Remove with a slotted spoon and drain on paper towel.

Toast 2 slices of bread to desired doneness in a toaster or under a broiler. Spread 1 tablespoon butter while hot so it melts into the bread. Serve jam on the side if desired.

Arrange the plate with post potatoes, selected meat, two eggs prepared your way, and the buttered toast. Season eggs or potatoes to taste with additional salt and pepper. Garnish potatoes with remaining parsley if desired. Serve immediately.