Hearty English Breakfast Plate

Preheat oven to 400°F (200°C).

Toss the cubed potatoes with 2 tablespoons of vegetable oil, salt, and pepper on a baking sheet. Ensure they are in a single layer.

Prepare all other ingredients: slice the onion, halve or quarter the mushrooms, halve the tomatoes, and have sausages and bacon ready.

Roast the potatoes in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and tender.

While potatoes roast, heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add the pork sausages and cook for 10-12 minutes, turning occasionally, until browned all over and cooked through. Remove sausages from pan and set aside, keeping warm.

In the same pan, add the bacon slices and cook until crispy, about 5-7 minutes. Remove bacon and set aside with the sausages.

Add the remaining 1 tablespoon of vegetable oil to the pan. Add the sliced onions and cook for 5-7 minutes until softened and lightly browned. Remove onions and set aside.

Add the mushrooms to the pan and cook for 3-5 minutes until tender and browned. Remove and set aside.

Wipe the pan clean if necessary, then melt the butter over medium heat. Crack the eggs into the pan and fry them to your liking (sunny-side up, over easy, or over medium). Season with salt and pepper.

While eggs are frying, place the halved tomatoes cut-side down in the pan for the last 1-2 minutes of cooking to warm through and slightly soften.

Divide the roasted potatoes, cooked sausages, crispy bacon, sautéed onions, mushrooms, and warmed tomatoes among four plates to create hearty breakfast plates.

Carefully place two fried eggs on each plate.

Garnish with fresh chopped parsley, if desired.