Classic Breakfast Recipe

parboil (optional for faster cooking)

Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer 5 minutes until just tender but still firm. Drain and let steam-dry for 2 minutes. (If skipping, proceed with raw potatoes but increase cook time in skillet.)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil and 1 tbs butter; allow butter to melt and foam.

Add the diced potatoes in a single layer (work in a second batch if necessary). Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir in the diced onion and continue to cook, stirring occasionally, until potatoes are tender and well browned, about 6–8 more minutes (longer if you skipped parboiling).

Season with smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep in low oven (around 200°F / 95°C) while finishing eggs and protein.

bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, flipping occasionally, until crisp to your liking, 8–10 minutes. Transfer to a paper-towel-lined plate to drain.

ham

Heat a small amount of oil or butter in a skillet over medium-high heat. Add ham steak and sear 2–3 minutes per side until warmed through and lightly caramelized. Remove and keep warm.

sausage links

Place sausage links in a skillet over medium heat. Cook, turning often, until browned and cooked through (internal temperature 160°F/71°C), about 10–12 minutes. Transfer to a plate and keep warm.

While potatoes or protein are finishing, start the toast. Toast 2 slices of bread to your preference. Spread butter on toasted bread and keep warm.

Reduce skillet heat to medium (use a clean skillet or the one used for proteins; wipe out excess fat leaving about 1 tbs for cooking eggs). Add 1 tbs butter and let it melt and foam.

Cook eggs to order: For fried eggs (sunny-side up), crack eggs into skillet and cook without flipping until whites are set and yolks still runny, about 2–3 minutes; for over-easy, cook 1½–2 minutes then flip and cook 15–30 seconds more; for over-medium, flip and cook 1 minute; for over-hard, flip and cook 2–3 minutes until yolks are firm. For scrambled, whisk eggs with a pinch of salt and pepper, pour into skillet, gently stir until softly set, about 2–3 minutes. For poached, bring a shallow saucepan of water to a gentle simmer with a splash of vinegar, create a whirlpool and gently slip in eggs, cooking 3–4 minutes for runny yolks.

Season eggs with a pinch of salt and 1/4 tsp black pepper. Sprinkle with chopped chives if desired. Plate eggs with the chosen protein, breakfast potatoes and toast.