Nobody does a skillet breakfast like I do.
I parboil some russets with salt & pepper in the water (potatoes in large "chips"), but not till they're done, then while that's going, cube up some thick-sliced bacon, then throw that in my 8-inch cast iron skillet and get it rockin'.
When the bacon is good and crispy, out with a slotted spoon, pour off SOME of the bacon fat, then the taters go in the pan. Season with salt & pepper again.
Get those nicely browned and about 5 minutes before they're done, I throw in some chopped onions and bell peppers and get those caramelized.
Just before the stuff is done, I'll sprinkle some killer cheddar over the whole pile and scramble up some eggs (in butter) and put it over everything. The eggs had BEST not be runny. No snot for me, thanks.
Adjust seasoning and garnish with chopped chives.
All that with some rye toast and butter (don't even talk to me about margarine), coffee, OJ, and I'm a happy camper.