Diner-Style Two-Egg Breakfast Platter with Bacon and Skillet Potatoes

By Sprig Originals ✓ · cooked up in Sprig

The whole classic breakfast plate out of one skillet, timed like a line cook does it: bacon renders first, potatoes crisp in the fat, sausage browns alongside, and the eggs go in last so everything lands hot at the same moment. A single 12-inch skillet, about 40 minutes, and a plan that keeps you from serving cold potatoes ever again.

Ingredients

• 1 lb Yukon Gold potatoes, cut into 1/2-inch dice
• 1/2 small yellow onion, diced
• 1/2 green bell pepper, diced (optional)
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 4 slices thick-cut bacon
• 4 breakfast sausage links (or 2 patties)

• 4 large eggs
• 1 tbsp unsalted butter
• Kosher salt and black pepper, to taste
• 2 tbsp chopped fresh chives or parsley
• 4 slices white or sourdough bread, for toast
• Butter and jam, for the toast
• Hot sauce, for serving

Instructions

1. Read the plan first: this is a timing recipe. Par-cook the potatoes, render the bacon, crisp the potatoes in the bacon fat, brown the sausage, then fry the eggs last. Set a plate lined with paper towels next to the stove and turn your oven to its lowest setting (170–200°F) with two dinner plates inside to warm.
2. Put the diced potatoes in a medium saucepan, cover with cold water by an inch, add 1 teaspoon salt, and bring to a boil over high heat. Boil 5 minutes, until a piece gives slightly when pressed but still holds its shape. Drain well in a colander and let steam-dry for at least 5 minutes — dry surfaces are what crisp.
3. Meanwhile, lay the bacon in a cold 12-inch cast iron or heavy nonstick skillet and set over medium heat. Cook 8–10 minutes, turning every couple of minutes, until deep golden and crisp. Move to the paper-towel plate. Pour off the fat into a small bowl, leaving about 2 tablespoons in the skillet.
4. Raise the heat to medium-high. Add the drained potatoes in a single layer with the paprika, 1/2 teaspoon salt and the black pepper. Press them flat and do not touch them for 4 minutes, then toss and press again. Repeat for a total of 10–12 minutes, adding the onion and bell pepper for the last 5 minutes, until the potatoes are browned at the edges and the onion is soft. Slide everything onto one side of a sheet pan and put it in the warm oven.
5. Return the skillet to medium heat, add 1 teaspoon of the reserved bacon fat, and add the sausage links. Cook 8–10 minutes, rolling them every 2 minutes, until browned all over and 160°F at the center. Move the sausage and the cooked bacon to the sheet pan in the oven so everything holds hot together.
6. Drop the bread in the toaster now so it finishes with the eggs. Wipe the skillet with a paper towel, leaving a thin film of fat, and set it over medium-low heat. Add the butter and let it foam.
7. Crack the eggs into the skillet, keeping them from touching, and season with a pinch of salt and pepper. Cook 2 1/2 to 3 minutes for sunny-side up with set whites and runny yolks; for over easy, flip gently at the 2-minute mark and cook 30 seconds more. For basted eggs, cover the skillet for the last minute so the steam sets the whites.
8. Pull the warm plates and sheet pan from the oven. Divide the potatoes, bacon and sausage between the plates, slide two eggs onto each, and scatter with chives. Add the buttered toast and serve immediately with hot sauce.

Chef's tips

Nutrition (per serving, estimated)

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