Nat's Hearty Breakfast Recipe

Prepare and cook potatoes

If using storebought smashbrowns: heat a nonstick skillet over medium heat with 1 tbs vegetable oil. Place smashbrowns in a single layer and cook 4–5 minutes per side until golden and crispy and heated through. If using shredded hashbrowns: warm the same skillet with 1 tbs oil, add 0.25 cup diced onion (optional) and cook 1–2 minutes until softened; add shredded potatoes (one serving), press into an even layer, season with 0.5 tsp salt and 0.25 tsp pepper, and cook undisturbed for 4–5 minutes until the bottom is crisp. Flip in sections and cook another 3–4 minutes until browned and cooked through. Keep warm on a low plate while you finish other components.

Cook bacon

For streaky bacon: place bacon strips in a cold skillet in a single layer over medium heat. Cook 6–10 minutes, turning occasionally, until crisp to your preference. Transfer to a paper-towel-lined plate to drain.

Cook back bacon

For back (Canadian) bacon: heat a skillet over medium heat, add the back bacon slices and cook 2–3 minutes per side until heated and lightly browned. Transfer to a plate and keep warm.

Cook sausages

For breakfast sausages: heat 1 tsp vegetable oil in a skillet over medium heat. Add sausages and cook 10–12 minutes, turning often, until browned all over and cooked through (internal temp 71°C / 160°F). Transfer to a plate and keep warm.

Fried (sunny-side or over-easy/over-medium/over-hard)

Heat a nonstick skillet over medium-low and add 1 tbs butter. When butter foams, crack two eggs into a small bowl and gently slide into the skillet. Season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side: cook 2–3 minutes until whites set but yolks runny. For over-easy: cook 2 minutes, gently flip and cook 15–30 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: flip and cook 90 seconds until yolks are firm. Remove to plate.

Scrambled

Crack eggs into a bowl, whisk briefly with a pinch of salt and pepper. Heat 1 tbs butter in a nonstick skillet over medium-low, pour eggs in and let set for 10–15 seconds, then gently stir with a spatula, folding until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat to avoid overcooking.

Poached

Bring a shallow pan of water to a gentle simmer with 1 tbs vinegar (optional). Crack each egg into a small bowl, swirl the water, and gently slide eggs in. Poach for 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Toast

Toast 2 slices of bread in a toaster until golden (2–3 minutes) or in a skillet over medium heat with a little butter, 1–2 minutes per side. Spread 1 tbs butter on the warm toast and cut in half if desired.

Heat half waffle

If using a pre-cooked half Belgian waffle, toast or warm in a 180°C/350°F oven for 6–8 minutes or in a toaster oven until heated through and crisp. Serve with 2 tbs maple syrup.

Cook pancakes (available until 11AM)

If using prepared batter: heat a nonstick skillet or griddle over medium and lightly grease. Spoon 1/4 cup batter for a small pancake (here we use 0.5 cup total to make one to two small pancakes). Cook until bubbles form on the surface and edges look set, about 1–2 minutes, flip and cook another 1–2 minutes until golden. Serve with 2 tbs maple syrup. Note: pancakes/waffle option available only until 11:00 AM.

On a plate, arrange potatoes to one side, place chosen cooked protein next to potatoes, add toast or half waffle/pancakes, and top with the prepared eggs. Sprinkle chopped parsley over potatoes and eggs if desired. Serve immediately with ketchup or hot sauce on the side.