American Breakfast Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Wash potatoes and cut into 1/2-inch dice. Thinly slice the yellow onion. Pat potato pieces dry with a towel to remove excess moisture.

Season

In a bowl, toss the diced potatoes and sliced onion with 1.5 tbs olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp dried thyme, 0.5 tsp salt and 0.25 tsp black pepper until evenly coated.

Roast

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment (give them space so they roast, not steam). Roast for 20-25 minutes, stirring once halfway through, until golden and tender. If cooking everything simultaneously, start roasting first so potatoes have ~15 minutes in the oven before other components finish.

Finish

Remove from oven, taste and adjust seasoning. Sprinkle with 1 tbs chopped fresh parsley if using and keep warm until serving.

Cook bacon (pan method)

Place a cold skillet over medium heat and lay 3 strips of bacon in a single layer. Cook 6-10 minutes, turning occasionally, until crisped to preference. Transfer cooked bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon bacon fat in the pan for flavor (optional) or discard and wipe pan if you prefer leaner.

Cook chicken-apple sausages

If using the same skillet, heat over medium. Add the 2 chicken-apple sausages and cook 8-10 minutes, turning frequently, until browned on all sides and internal temperature reaches 165°F (74°C). Alternatively, slice sausages in half lengthwise for faster browning (6-7 minutes). Keep warm with foil tent while you cook eggs.

Prepare eggs any style (fried/sunny-side up shown)

For fried/sunny-side up: heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When butter foams, crack 2 large eggs into the pan. Cook gently 2-3 minutes until whites are set; for over-easy, flip carefully and cook 20–30 seconds more. Season with 1/4 tsp salt and 1/8 tsp black pepper. For scrambled: whisk eggs with 1 tsp water and a pinch of salt, melt butter in skillet over medium-low and stir slowly until soft curds form.

Plate the breakfast: portion the roasted potatoes, place the two cooked sausages and three bacon strips beside them, and add the two eggs any style. Serve with ketchup or hot sauce and optional toast or English muffin. Serve immediately while everything is hot.