Twist Combo Recipe

par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water. Bring to a boil, then simmer 5 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

fry potatoes

Heat a large skillet over medium-high heat and add 2 tbs neutral oil. When oil is shimmering, add diced potatoes in a single layer (work in two batches if needed). Let potatoes cook undisturbed for 3–4 minutes until a golden crust forms, then stir. Add diced onion and bell pepper, season with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp smoked paprika and 0.25 tsp garlic powder. Continue cooking, stirring occasionally, for 6–8 minutes until potatoes are golden and cooked through. Taste and adjust seasoning. Stir in chopped parsley off the heat.

cook bacon

Heat a large skillet over medium heat. Add 3 slices of bacon in a single layer and cook 3–4 minutes per side (depending on thickness) until crisp to your liking. Transfer bacon to a paper towel-lined plate to drain. Reserve 1–2 tbs bacon fat in the skillet for extra flavor (optional) and wipe excess if using the same pan for eggs.

cook sausage

In the same skillet or a separate pan, add the 3 sausage links and cook over medium heat, turning frequently, for 8–10 minutes until browned and cooked through to an internal temperature of 160°F (71°C). If links are large, cut in half lengthwise to finish faster. Keep warm with the bacon.

prepare and toast

Mix 2 tbs softened butter with 0.25 tsp garlic powder and 0.25 tsp parsley flakes. Spread evenly on both sides of the 2 slices of Texas toast. Heat a skillet over medium heat or preheat broiler. For skillet: cook 2–3 minutes per side until golden brown and butter is melted. For broiler: place buttered slices on a sheet pan and broil 1–2 minutes per side until golden—watch carefully to prevent burning.

choose style and cook

Decide eggs any style: fried, scrambled, or over-easy. For fried/over-easy: heat 1 tsp vegetable oil and 1 tbs butter in a nonstick skillet over medium. Crack eggs into a bowl then slide into skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cook 2–3 minutes until whites set, cover for slightly firmer tops if desired. For over-easy: cook until whites set, flip gently and cook 10–20 seconds. For over-medium/over-hard: cook longer to preferred doneness. For scrambled: whisk eggs with the salt and pepper, melt butter in skillet over medium-low, pour eggs in and cook slowly, stirring until soft curds form. Remove from heat just before fully set—carryover will finish them.

assemble and serve

Plate 3 eggs any style with 3 slices of bacon and 3 sausage links. Add a generous portion (about 1.5–2 cups) of home fries and 2 slices of Texas toast. Serve immediately while hot.