Jul 14 2026
Restaurants›Wild Swann Restaurant›River City Breakfast Recipe

River City Breakfast Recipe

Inspired by Wild Swann Restaurant
Time45m
Serves2

Two Eggs, Peppered Bacon, Fried Smashed Potatoes, Biscuit

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Ingredients

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Main Ingredients

Optional Seasonings

Method

Cooking the Potatoes

  1. 1

    Prepare the Potatoes

    Wash and peel the potatoes. Cut them into quarters.

  2. 2

    Boil the Potatoes

    In a pot, bring water to a boil, add the quartered potatoes, and cook for about 15 minutes or until tender.

  3. 3

    Smashed Potatoes

    Drain the potatoes and let them cool for a few minutes. Use a fork or potato masher to gently smash each piece.

  4. 4

    Fry the Potatoes

    In a skillet, heat some oil over medium heat. Add the smashed potatoes, season with salt, black pepper, and garlic powder (if using). Fry until golden and crispy, about 5-7 minutes on each side.

Cooking the Bacon

  1. 5

    Cook the Bacon

    In a separate skillet, cook the peppered bacon over medium heat until crispy, about 5-7 minutes, flipping halfway through.

Cooking the Eggs

  1. 6

    Prepare to Cook the Eggs

    In the same skillet used for the bacon (with some bacon grease for flavor), crack the eggs.

  2. 7

    Fry the Eggs

    Cook the eggs to your desired doneness, approximately 3-5 minutes for sunny-side up or flip for over-easy.

Making the Biscuits

  1. 8

    Mix Dry Ingredients

    In a bowl, mix the all-purpose flour, baking powder, and salt together.

  2. 9

    Add Wet Ingredients

    Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

  3. 10

    Shape the Biscuits

    Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut out biscuits.

  4. 11

    Bake the Biscuits

    Place the biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden.

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