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I have been talking about it for months now.  I could have written about it before but I wanted to make sure to have pictures as words cannot do this dish justice.  The ultimate breakfast is at the top of the pyramid when I think breakfast and it is also the dish to which all other breakfasts are compared.  This meal starts out with a bed of crispy potatoes, followed by 3 or 4 over easy or sunny side up eggs, some sort of breakfast meat (I have used ground sausage, sliced up sausage links, bacon, ham, and steak), green chili smothered on top of that, topped with cheese, and then topped with diced chilies. The ulitmate breakfast has cured some of the worst hangovers in a matter of minutes.  It has also served as the driving energy behind all sorts of weekend work.  The ulitmate breakfast is amazing.  I bet you are wondering how I make it now? 

Lets start with the crispy potatoes.  Start with dicing up two or three large russet potatoes.  You can use smaller ones but just remember to use more than three. Remember to wash the potateos first. I like to cut them up into quarter inch cubes as I like the texture better than using larger ones.  Once they are all diced, set them aside.  Next dice up half of a large onion and four cloves of garlic.  In a stainless skillet, add a few pads of butter and about four tablespoons of oil.  Next add in the onion and garlic and season with kosher salt and pepper.  Cook for two minutes on high and then add in the potatoes.  Continue to cook on high and then reduce to low heat after 10 minutes.  I like using a stainless skillet because I can use a metal spatula to constantly scrape the pan to ensure that the potatoes to not stick.  Stir every five to ten minutes until the potatoes are no longer sicking and are starting to get crispy.  About halfway though the process,  I like to add another half stick of butter.  Fat = flavor.  Also remember to season the potatoes with lots of pepper and a little kosher salt.

It is good after the potatoes get going to start to heat up the chili.  I have used Cervantes chili, home made green and red chilies, and a few jarred varieties.  If you are using home made.  I like to make it the day before as it is this dish is hard enough to get through with a solid hangover without making an award winning chili at the beginning.

Once the potatoes are 15 minutes from completion,  I like to start cooking the breakfast meat.  Ground spicy sausage is perfect for this dish but bacon as well as other meats work well for this.  Today I used regular breakfast sausage links.  I like to get it going and then keep it warm as you go though the last steps

Eggs are important part to this dish in my mind.  I have a few friends that like eggs over hard so that they can bounce.  I have never understood that concept ever.  I prefer them over easy or sunnyside up so that the yolks can run down into the potatoes.   Get the eggs cooking so right as you flip them (if you like over easy) you are plating the potatoes. 

Start by plating the potatoes and taking the eggs from the pan and putting them on top.  Next add the meat, chili, and cheese.  If the chili is good and hot, the cheese will melt right into it.  If it has not come to full temperature or has cooled down, you may want to melt the cheese using the broiler.

Finall, top this bad boy off with some diced jalepeno.  I have also used avocado, cilantro, tomaotes, fresh pico de gallo, and red onion.  Any way you top it, you will enjoy what you are about to eat.  I wish I could get away health wise to eat this every day but once a week will suffice for right now.