Grand Slam Feast Recipe

par-cook potatoes

Place diced potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry in the colander for 2 minutes.

fry potatoes

Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer. Cook, without stirring for 3–4 minutes, until the bottom is golden brown. Flip pieces and continue to cook, stirring occasionally, until most sides are golden, about 6–8 minutes total.

add aromatics and finish

Reduce heat to medium. Push potatoes to one side of the skillet, add the diced onion and bell pepper to the empty space with 1 teaspoon minced garlic. Cook 2–3 minutes until softened. Mix vegetables with potatoes. Sprinkle smoked paprika, dried thyme, 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust seasoning. Keep warm in the skillet on the lowest heat setting while you cook the proteins and eggs, stirring occasionally.

prepare butter

In a small bowl, combine 2 tablespoons softened butter, 1/4 teaspoon garlic powder and 1 teaspoon chopped parsley (if using). Stir to make a spreadable garlic butter.

toast bread

Spread the garlic butter evenly on both sides of each Texas toast slice. Heat a separate skillet or griddle over medium heat. Add the slices and cook 2–3 minutes per side, or until golden brown and crisp. Keep warm wrapped in foil or in a low oven (90–100°C / 200°F) while finishing the plate.

cook sausages

Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the 2 breakfast sausage links. Cook, turning every 2–3 minutes, until browned on all sides and cooked through (internal temperature 70–74°C / 160–165°F), about 10–12 minutes depending on size. Remove to a warm plate and tent with foil.

cook peameal bacon

In the same skillet (add a small splash of oil if needed), add the 2 peameal bacon slices. Cook 2–3 minutes per side until heated through and lightly caramelized at the edges. Remove and keep warm with the sausages.

sear ham

Quickly sear the 2 slices of ham in the skillet for about 30–45 seconds per side, just to warm and get slight browning. Remove and keep warm with the other proteins.

choose egg style & cook

Use the same skillet wiped clean and heated over medium with 1 tablespoon butter. For sunny-side-up: crack 3 eggs into the pan, cover with a lid and cook 2–3 minutes until whites are set and yolks still runny. For over-easy/medium/hard: cook until whites set, flip gently and cook an additional 15–30 seconds (over-easy), 45–60 seconds (over-medium) or 2–3 minutes (over-hard). For scrambled: whisk eggs with a pinch of salt and pepper, pour into the butter, gently stir until softly set. For poached: bring a pot of water to a gentle simmer with a splash of vinegar and poach each egg 3–4 minutes for runny yolk. Season eggs with remaining salt and pepper to taste.

finish

Transfer eggs to a warm plate. Assemble the Grand Slam Feast: arrange home fries, place proteins (peameal bacon, sausages, ham) alongside, add the Texas toast, and top or serve eggs to the side. Garnish with an extra sprinkle of chopped parsley if desired. Serve immediately.