Classic Breakfast Recipe

Prepare potatoes

Scrub one russet potato and cut into 1/2-inch dice. Place diced potato in cold water for 5 minutes, then drain and pat dry with a kitchen towel.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the diced potato in a single layer. Cook undisturbed for 3–4 minutes to brown, then stir.

Add 1/4 diced yellow onion and 1/4 diced green bell pepper to the skillet. Reduce heat to medium. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Continue to cook, stirring every 2–3 minutes, until potatoes are tender and crisped, about 10–12 minutes total. If potatoes brown too quickly, lower heat and cover briefly to finish cooking.

When potatoes are cooked through and golden-crisp, remove from the pan and keep warm until serving.

Select either bacon (3 strips), pork sausages (2 links) or chicken sausages (2 links). For bacon: place strips in a cold skillet, turn heat to medium, and cook 8–10 minutes, turning occasionally, until crisp to your liking. Drain on paper towels.

For sausage links: heat 1 tsp vegetable oil in a skillet over medium heat. Add links and cook, turning occasionally, until browned on all sides and cooked through (internal temp 160°F/71°C for pork, 165°F/74°C for chicken), about 8–10 minutes. Reduce heat if browning too fast. Keep warm.

Decide how you want the eggs (fried over-easy/over-medium/over-hard, scrambled, or sunny-side up). For fried eggs: heat a nonstick skillet over medium-low and melt 1 tbs butter until foaming.

Crack 2 large eggs into a small bowl and gently slide into the skillet. Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy/medium/hard: cook until whites set (~2 minutes), carefully flip with a spatula, and cook 30 seconds (over-easy), 1 minute (over-medium), or 2 minutes (over-hard). For scrambled: whisk eggs briefly, pour into skillet, stir slowly until curds form and eggs are set, ~2–3 minutes.

Remove eggs from the pan and keep warm with the other components.

Toast 2 slices of sourdough bread until golden. If the guest requested the gluten-free substitute, toast 2 slices of gluten-free bread instead. Spread 1 tablespoon unsalted butter over the hot toast so it melts.

On a plate, arrange the home fries (about half the panful) to one side, place the cooked meat selection next to them, set the eggs beside the meat, and add the two slices of buttered toast. Sprinkle chopped fresh parsley over the home fries and eggs if desired. Offer hot sauce at the table.

Serve immediately while hot.