Traditional American Breakfast Recipe

prepare potato

Wash and peel (optional) the russet potato. Cut into 1/2-inch dice so pieces cook evenly. Rinse diced potato under cold water and pat dry with a clean towel to remove excess starch.

cook potatoes

Heat a large skillet over medium-high heat. Add 1.5 tablespoons olive oil. When oil shimmers, add diced potatoes in a single layer (if pan is small, cook in two batches). Allow to cook undisturbed for 3–4 minutes to develop a golden crust, then stir.

add aromatics and season

Add the diced 1/4 yellow onion and 1/2 tsp minced garlic to the skillet. Reduce heat to medium. Sprinkle 1/2 tsp paprika, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper over the potatoes. Cook, stirring every 2–3 minutes, for 10–12 minutes more until potatoes are tender and crisp on edges.

finish potatoes

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using. Keep potatoes warm over very low heat while cooking eggs and meat.

cook bacon

For bacon: Place 3 strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

cook sausage patties

For sausage: Heat a skillet over medium heat. Place 2 patties in the pan and cook 4–6 minutes per side, or until internal temperature reaches 160°F (71°C) and they are browned. Transfer to a plate and keep warm. Use the cooked meat of choice concurrently with eggs and potatoes.

choose and preheat pan

Decide how you want your eggs: fried (sunny-side or over-easy), scrambled, or poached. For fried or scrambled eggs, heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Let butter foam but not brown.

fried eggs

For sunny-side: Crack 2 eggs gently into the pan, season with 1/8 tsp salt and 1/8 tsp pepper. Cook undisturbed until whites are set and edges are lacy, about 3–4 minutes. For over-easy: once whites are set, carefully flip each egg and cook 15–30 seconds more for runny yolks (longer for firmer yolks).

scrambled eggs

For scrambled: Crack 2 eggs into a bowl, add a pinch of salt and pepper, whisk until blended. Pour into the melted butter over medium-low heat. Let eggs set briefly, then gently stir with a spatula, folding until soft curds form, 1–2 minutes. Remove from heat while slightly underdone; carryover heat will finish them.

poached eggs

For poached: Bring a saucepan of water about 3 inches deep to a gentle simmer and add a splash of vinegar (optional). Create a gentle whirlpool and slip one egg at a time into the water. Cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

toast bread

While eggs near completion, toast 2 slices of bread in a toaster or on a hot pan until golden to your preference.

butter toast

Spread 1 tablespoon room-temperature butter over the hot toast so it melts evenly. Cut on the diagonal if desired.

Plate: Arrange breakfast potatoes (about 1 generous cup) on the plate, add the cooked bacon (3 strips) or 2 sausage patties, place the eggs (2) prepared your way, and add the toast to the side. Garnish potatoes or eggs with additional parsley if desired.

Timing tips: Start potatoes first (they take the longest). About 10 minutes into potatoes, start the meat. When meat is nearly done, begin eggs and toast so everything finishes together and is served hot.