Saloon Breakfast Recipe

Prepare potatoes

Scrub the russet potato and dice into 1/2-inch cubes (peel if desired). Finely dice the yellow onion and red bell pepper. Mince the garlic.

Par-cook

Place diced potato in a pot, cover with cold water, add a pinch of salt, bring to a boil and cook for 5 minutes until just tender but not falling apart. Drain well and let steam-dry 1–2 minutes.

Pan-fry

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the par-cooked potatoes in a single layer (use a second pan if needed). Let cook undisturbed 3–4 minutes to develop a brown crust, then toss. Add remaining 1/2 tablespoon olive oil, add diced onion and red pepper and continue to cook, stirring occasionally, 5–7 minutes until potatoes are golden and vegetables are softened. Add minced garlic, smoked paprika, dried thyme, kosher salt and black pepper. Cook 1 minute more to bloom the spices. Taste and adjust salt/pepper. Stir in chopped parsley if using and keep warm on very low heat.

Cook bacon and sausage

Heat a separate skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisp to your liking. Transfer bacon to a paper towel-lined plate and keep warm. If cooking sausage links, add them to the same skillet (use the bacon fat for flavor) and brown on all sides, turning, about 8–10 minutes until internal temperature reaches 160°F (71°C). If you prefer sausage instead of bacon, skip bacon and cook 3 links in the same manner. Keep warm with potatoes.

Select egg style

Decide which style: fried (sunny-side or over-easy), scrambled, or poached. The times below assume frying or scrambling.

Fried eggs (sunny-side/over-easy)

Heat a nonstick skillet over medium-low. Add 1 teaspoon neutral oil and 1/2 tablespoon butter until butter foams. Crack eggs into a small bowl, then gently slide into the skillet. Season with 1/8 tsp salt and a light grind of black pepper. For sunny-side: cook undisturbed 2–3 minutes until whites are set but yolks runny. For over-easy: cook 2 minutes, carefully flip with a spatula, cook 15–30 seconds more for a runny yolk. For firmer yolks, cook longer to desired doneness. Remove and keep warm.

Scrambled eggs (optional)

Whisk the 2 eggs with a pinch of salt. Heat nonstick skillet over low heat with 1/2 tablespoon butter. Pour eggs in and stir slowly with a spatula, folding until soft curds form, 2–3 minutes. Remove from heat slightly underdone as residual heat will finish them.

Poached eggs (optional)

Bring a pot of water to a gentle simmer with a splash of vinegar. Crack eggs into small cups and slip one at a time into the simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

Toast ciabatta

Slice the ciabatta roll in half horizontally. Spread 1 tablespoon butter on cut sides. In a dry skillet over medium heat or under a broiler, toast cut sides until golden and crisp, about 1–2 minutes per side in a skillet or 1–2 minutes under a broiler (watch closely).

On a plate, place the toasted ciabatta half or whole alongside a generous portion of breakfast potatoes. Arrange either 3 slices of bacon or 2 sausage links next to the potatoes. Top with the two eggs cooked to order. Serve immediately with hot sauce and ketchup on the side.

Serve notes: If preparing for multiple people, keep finished components warm in a low oven (200°F / 95°C) on a sheet pan while you finish eggs to order. Leftover potatoes reheat well in a skillet to re-crisp.