The Breakfast Pub Recipe

Parboil potatoes (optional faster crisp)

Place diced potatoes in a saucepan, cover with cold water, add a pinch of salt, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and let steam-dry for 2–3 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and swirl to coat.

Add diced potatoes in a single layer (work in batches if needed). Allow to cook undisturbed 4–6 minutes until undersides are golden brown.

Add diced onion and red bell pepper to the pan, season with paprika, garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Stir and continue to cook, stirring occasionally, 6–8 minutes more until potatoes are tender and crisped on edges.

Taste and adjust seasoning. Stir in chopped parsley, remove from heat and keep warm while assembling sandwich.

Cook the bacon: Heat a skillet over medium heat. Add bacon strips in a single layer and cook 3–5 minutes per side until crisped to your preference. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tsp bacon fat in the pan (discard excess) or use neutral oil if preferred.

Toast the sourdough: Spread 1/2 tbs softened butter on one side of each slice. In a clean skillet over medium heat (use the reserved bacon fat or 1 tsp neutral oil), place buttered-side-down bread and cook 1–2 minutes until golden and crisp; flip and briefly toast the other side 30–45 seconds. Remove and set aside.

Melt cheese on toast: While still warm, sprinkle 1.5 tbs shredded white cheddar on one slice of toast and 1.5 tbs on the other (or all on one slice if you prefer). Return toast briefly to the skillet off direct heat with a lid for 30–45 seconds to just melt the cheese.

Cook over-easy eggs: Wipe the skillet clean, add 1 tsp neutral oil and heat over medium-low. Crack two eggs into a small bowl then gently slide into the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until whites set. Carefully flip each egg and cook 10–20 seconds for over-easy (yolks still runny). Remove from pan.

Assemble the sandwich: On one cheddar-melted slice, layer cooked bacon strips, tomato slices (arranged to cover the bread), then gently place the two over-easy eggs. Top with the second cheddar-melted slice, cut in half if desired.

Serve immediately with the warm breakfast potatoes on the side and optional hot sauce or ketchup.

Plate arrangement: Spoon about 1 cup of breakfast potatoes to the side of the toast sandwich. Garnish potatoes with a little extra chopped parsley. Offer hot sauce or ketchup on the side.

Timing note: Start potatoes first so they stay hot while you cook bacon, toast, and eggs. Total assembly should have everything ready within the estimated time.