Classic Breakfast Recipe

Prep potatoes

Cut potatoes into 1/2-inch dice for even cooking. Place diced potatoes in a bowl of cold water and swish to remove excess starch; drain and pat dry thoroughly with a towel.

Heat a large skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon neutral oil. When oil shimmers, add the potatoes in a single layer (work in batches if needed). Let cook undisturbed 4–5 minutes to develop a golden crust.

Stir potatoes, pushing them to the skillet center to turn and expose uncooked sides. Add the remaining 1 tablespoon oil, then add diced onion and green pepper. Season with paprika, garlic powder, 1 tsp salt and 1/4 tsp black pepper. Reduce heat to medium and continue cooking, stirring occasionally, until potatoes are tender and browned, about 8–10 more minutes.

Taste and adjust seasoning. Stir in minced parsley, remove from heat and keep warm on low while finishing eggs and bacon.

While potatoes cook, place a large nonstick or cast-iron skillet over medium heat. Arrange 3 bacon slices in a single layer. Cook until edges brown and fat renders, 4–6 minutes, flipping once halfway through for even crispness. For extra crisp, cook a bit longer. Transfer cooked bacon to a paper towel-lined plate to drain and keep warm.

While bacon or potatoes finish, preheat a second skillet or use a toaster. If using a skillet: melt 1/2 tbs softened butter over medium heat, add sourdough slices and toast 1–2 minutes per side until golden. If using a toaster: toast to desired color and spread 1/2 tbs butter on each slice while hot.

Choose your style: fried, scrambled, or poached. The following covers sunny-side or over-easy and scrambled. For fried (sunny-side/over-easy): heat 1/2 tbs oil and 1 tbs butter in a skillet over medium heat until butter foams. Crack 3 eggs into a small bowl and gently slip into skillet. Season with 1/4 tsp salt and 1/8 tsp pepper.

For sunny-side: cook undisturbed 2–3 minutes until whites set but yolks are still runny. For over-easy: cook whites until set, carefully flip each egg and cook 15–30 seconds more for runny yolk. For scrambled: whisk eggs with salt and pepper, melt butter in skillet over medium-low, pour eggs in, stir gently until soft curds form, remove from heat slightly underdone because they continue to cook from residual heat.

Remove eggs from pan and keep warm on plate covered loosely with foil.

Divide home fries onto plate alongside 2 slices toasted sourdough. Place 3 cooked bacon slices next to the toast. Add 3 eggs (prepared any style) to the plate. Garnish potatoes with a sprinkle of extra parsley if desired.

Serve immediately with ketchup or hot sauce on the side.