Big Breakfast Recipe

prep

If not already done, peel (optional) and dice potatoes into 1/2-inch cubes. Place diced potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat dry with a kitchen towel or paper towels.

cook potatoes

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add diced potatoes in a single layer (cook in two batches if needed). Let potatoes cook undisturbed for 3–4 minutes until bottoms brown, then stir or flip to brown other sides, about another 4–6 minutes.

add aromatics & season

Reduce heat to medium. Push potatoes to one side and add diced onion; cook 3–4 minutes until softened and translucent, stirring occasionally. Add smoked paprika, garlic powder, kosher salt, and black pepper; stir to coat. Cook another 2–3 minutes until potatoes are tender when pierced with a fork and well browned. Stir in chopped parsley or chives, taste and adjust seasoning. Keep warm in a low oven (200°F / 95°C) or cover and set aside.

Lay bacon slices in a cold large skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly crisped to your preference, about 8–12 minutes depending on thickness. For faster cooking, you can bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes. Transfer cooked bacon to a plate lined with paper towels to drain. Keep warm in the oven alongside potatoes if desired.

beat eggs

Crack eggs into a medium bowl. Add milk, salt, and black pepper. Whisk vigorously until fully combined and slightly frothy (about 20–30 seconds).

cook eggs low and slow

Heat a nonstick skillet over low to medium-low heat. Add 2 tablespoons butter and let it melt but not brown. Pour beaten eggs into the pan. Let eggs sit undisturbed for 10–15 seconds until they just start to set at the edges. With a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue to fold, pausing between folds, keeping the heat low so eggs remain creamy. Remove from heat when eggs are still slightly underdone — residual heat will finish them. Stir in the chopped chives, taste, and adjust seasoning. Serve immediately.

Toast bread slices to desired doneness in a toaster or under a broiler. Spread softened butter on hot toast and serve with jam on the side or lightly spread on two slices.

Divide scrambled eggs, bacon, and country potatoes among 4 plates. Add a slice or two of buttered toast with jam on the side. Garnish potatoes and eggs with extra chives or parsley. Offer hot sauce at the table if desired.