Traditional Breakfast Recipe

par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 5 minutes to remove surface moisture.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon olive oil. When oil shimmers, add the drained potatoes in a single layer. Avoid crowding; fry in batches if necessary.

Cook without moving for 3–4 minutes to allow a golden crust to form, then stir/turn pieces and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are crisp and cooked through.

Add diced onion during the last 4 minutes of cooking so it softens and caramelizes. Season with smoked paprika, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir to combine and cook 1 minute more. Remove from heat and sprinkle with chopped parsley, if using. Keep warm.

If using thick-cut bacon: Preheat oven to 400°F (204°C). Arrange bacon on a wire rack set over a rimmed baking sheet. Bake 12–18 minutes depending on thickness until crisp to your preference. Drain on paper towels and keep warm under foil.

If using sausage patties: Heat a skillet over medium heat. Add patties and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and they are nicely browned. Keep warm.

If using country ham: Heat a skillet over medium-high heat, add a thin brush of oil or a splash of water, sear ham slices 1–2 minutes per side until edges caramelize. Keep warm.

While proteins or potatoes finish, toast bread slices in a toaster or under a broiler until golden (2–3 minutes). Spread butter on hot toast and keep warm.

Heat a nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

Crack two eggs into the skillet. For sunny-side up: cook gently 2–3 minutes until whites are set and edges slightly crisp, season with 1/4 tsp salt and 1/8 tsp pepper. For over-easy: once whites set, gently flip and cook 15–30 seconds more. For over-hard: cook 1–2 minutes after flipping until yolks are fully set. For scrambled: whisk eggs with a pinch of salt and pepper, pour into pan and stir slowly until soft curds form.

Remove eggs from skillet and plate immediately.

On each plate place a generous scoop of breakfast potatoes (or a portion of housemade tots if substituted), the chosen protein (bacon, sausage, or country ham), two eggs, and two slices of buttered toast.

Garnish potatoes with additional parsley if desired. Serve hot with ketchup or hot sauce on the side.