The big breakfast
Growing up, my alarm clock on the weekends was the smell of bacon cooking and the sound of sizzling. I’m sure in reality this didn’t happen every single weekend, but looking back, that’s how I remember it.
My parents have always been the best at making a big breakfast — it was just something they did and still do when we visit — which is why I love to make a big breakfast on my own now after sleeping in.
No surprise, but my Mom makes the best bacon. I’m not totally sure how to replicate it, but I keep trying with each batch I cook. She opts for a stovetop method, so of course I do too. And my Dad’s “rumbled eggs” have become legendary (I’ve now learned this is because of the large quantity of butter).
Obviously, you should make whatever combination you love most for your big breakfast, but my favorite involves eggs, bacon and hashbrowns. I personally prefer to shred fresh potatoes to make the hashbrowns — I think it makes a big difference in taste and texture. You could absolutely do sausage instead, add toast or do fried eggs.
The Big Breakfast
Serves 2
What you need
6 strips of bacon (I think Oscar Myer tastes and cooks the best! Regular thickness.)
9 baby red potatoes (alt. Russet work great too!)
4 eggs
4 TBS butter
Splash of whole milk
Spices: Kosher salt, black pepper, cayenne pepper, garlic powder
How to make it
I always start by cooking the bacon because it requires the most undivided attention and it can sit while everything else cooks. Place your six strips in a 12-inch cast iron skillet and turn the heat on the medium. This should be cooked low and slow, turning the strips as needed and turning down the heat as the pan gets hotter so it doesn’t burn. When the bacon is golden and crisp on both sides, remove from the pan and place on a paper towel-lined plate. Drain the bacon grease from the pan, but don’t wipe it out.
Shred the potatoes — I use my food processor because it has a shredding attachment, but you could also use a box grater. I leave the skins on, too because it’s easier. After the potatoes are shredded, pat them dry with a paper towel — you don’t need to get them completely dry, but you definitely don’t want them too wet.
In the same skillet you cooked the bacon, turn the heat to medium and melt 3 TBS butter, then add the potatoes. Season them with salt, pepper, cayenne and garlic powder to taste, then toss to coat and combine. Add more butter if your pan is looking too dry and/or the potatoes are sticking. Spread the potatoes evenly across the skillet and let cook undisturbed for a few minutes, stir and re-pat them down. Repeat this process until they get soft, golden and crispy (see photos below for an example!). Leave these in the pan, but turn the heat off when they’re to your liking.
Scramble the eggs — whisk the eggs, milk and spices together in a medium bowl until combined. Melt 1 TBS butter in a nonstick skillet over medium heat, add the eggs when melted. Stir continuously with a rubber spatula and turn the heat off when they’re just about done — if your pan is like mine, these will keep cooking after the heat is off.
Divide everything between two plates and make sure you have some hot coffee or a cup of orange juice to enjoy on the side!
This is how the potatoes look by the end — note the color change and how much they’re cooked down.
This is how the potatoes look and fill out the pan before they get cooking.