BETHS Breakfast

BETHS Breakfast
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BETHS Breakfast is one of my favorite breakfasts, with Old Fashioned Hash Browns. This is also a breakfast that can be started ahead of time. Especially the Hash browns, since you want these to cool in the fridge overnight. The Bacon & Sausage can also be cooked the night before and then just reheated prior to serving.

Composed of 5 food items combined to deliver a Hearty Breakfast. Bacon, Eggs, Toast, Hash Browns, and Sausages makes up what I call BETHS Breakfast. It is a Big Breakfast!

Lay Bacon out on a Baking Tray and Sprinkle or Spray with some water and place into the oven. Then turn the oven on to 400 F. Optionally Broil the Top towards the end for additional crispness if desired. Cook until desired doneness. Flip the Bacon over when the oven reaches 400 F. Reserve the grease for cooking other items.

Sprinkling on a small amount of water or Spraying the Bacon with water seems to reduce shrinkage, giving you more appealing bacon. Whether it truly works or not, I always give the Bacon a splash of water.

Place Breakfast Sausages on a Broiler Pan or baking sheet and cook until done or according to package instructions. Typically, about 20 minutes in a preheated oven at 400 F. Flip over 10 minutes into cooking. Reserve the grease for cooking other items.

I prefer the broiler pan because it lifts the Sausage from the grease and allows a good cook on the sausage to give you better snap on the skin.

The leftover Fat that is left behind from cooking both the Bacon and Sausages can be saved for other items. This is especially good with Hash Browns, Eggs, Burgers, Gravies, Soups, Stews, Roasted Brussels Sprouts or Broccoli etc. It can be used anywhere that fat and the taste of Bacon or Sausage is suitable. This is one of Grandma’s Secret for foods that just have that little extra.

I always leave it in a bowl and in the cupboard as it gets used up pretty quickly. For longer storage, cover and place in the fridge for up to 6 months.

Check out my post on Old fashioned Hash Browns. Start these the night before.

Bake the Potatoes, let cool and refrigerate overnight. When ready to cook, Peel and Chop to desired size. Heat a skillet up over medium high heat and fry the diced potatoes in Bacon grease or rendered fat or Oil.

The Key is to allow the Potatoes to cool overnight in the fridge.

Additionally, you can add chopped Onions and caramelize them a bit and add Paprika or other Seasonings as well towards the end. Other add ins are Corned Beef or chopped Spam. The Red Saucy Steak Sauce from Saucy Steak is wonderful over these Hash Browns.

Old Fashioned Hash Browns
Old Fashioned Hash Browns

I prefer English Muffins, although a nice side of Toasted Sour dough bread is really good as well. The Classic Toast and Butter is nice once in a while too. For buttering your toast, there is no replacement for Real Butter.

The Eggs you can make anyway you like. Check out my post on Scrambled Eggs or Sunny Side Up Eggs. Season the Eggs with Salt & Black or White Pepper. Maybe some Cayenne Pepper too, or use one of my favorites – Greek Seasoning or Poly Seasoning.

If you’re looking for additional sauces for your Eggs, Red Greek Sauce I think works really well. As does just a dab of HP Sauce or some Salsa, and if you want Ketchup. Yes, there are people out there that eat ketchup with their eggs. No judgement here, to each their own. You want ketchup on your eggs, put some of that ketchup on your eggs and show off that plate with a smile.

It’s a hearty breakfast, so much so that having this once in a while as a Brunch, Supper or Dinner, sometimes just hits the spot like nothing else.

BETHS Breakfast

Breakfast Platter Dish consisting of Bacon, Eggs, Toast, Hash Browns and Sausages for a Hearty Breakfast, Brunch or Dinner.
Prep Time10 minutes
Cook Time1 hour
Servings: 4 portions

Ingredients

  • 1 pack Bacon
  • 8 Breakfast Sausages
  • 8 Eggs
  • 4 English Muffins
  • 4 Potatoes

Instructions

  • The night before, Oven Bake the Potatoes for 50 minutes at 400 F. Let Cool and refrigerate overnight.
    Peel the Skin off and chop into cubes to desired size.
  • Place the Bacon Strips into a Baking Tray and the Sausages unto a Broiler Pan. Sprinkle or spray a bit of water unto the Bacon. Place Bacon into the oven and turn the oven to 400 F. Cook until desired Crispness. Remove the Bacon & Reserve the Grease.
  • Place the Sausages into the oven and cook for about 10 minutes. Flip the Sausages over and finish cooking about 5 minutes more, or according to instructions. Sausage cook times vary by the size of the Sausages, cook until an internal temp of 160 F, if measuring. Reserve the Fat from the Sausages as well to use for other items.
  • In a Pan over Medium High Heat add some Reserved Fat, either Bacon or Sausage, wait until the fat gets hot and Place the Cubed Potatoes into the pan and add salt. Leave it there for a minute or so before tossing again. Continue to Cook and Toss until the Potatoes are cooked through. Soft inside with good color. Optionally add in some Onions to caramelize and/or Corned Beef or Spam and Season towards the end.
  • In a Pan over medium heat add a bit of either the Bacon Fat or Sausage Fat, let it get hot but not too hot. Add Eggs and either Scramble or as is for Sunny Side Up, Season with Salt and Pepper and additional seasonings if desired. Turn the heat off and cover. Let the Eggs continue to cook either Sunny Side up or Scrambled for a few minutes. The Residual Heat will finish cooking the Eggs. Prepare the Toast and Serve BETHS Breakfast.
Course: Breakfast
Cuisine: American, Canadian
Keywords: BETHS Breakfast, Breakfast
Author: JAH
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