Next Sunday morning, you don’t need to feel like a line cook: This recipe takes the quickest, best, laziest ways to make American breakfast foods and organizes them—quite literally, on a sheet pan—so that you end up with a full breakfast spread in 25 minutes flat. Here’s how it happens: Cook bacon in the oven (the way that doesn’t sputter grease all over your kitchen, but also leaves you with evenly crisp bacon). Then wring the liquid out of grated potatoes and arrange them in the thinnest layer (a la Josh Ozersky) to cook in the bacon’s fat. The potatoes end up all the way crisp, in a fraction of the time it takes you to get sort of mushy, not really crispy hash browns. Then right at the end, fry-bake your eggs (a la Jessica Koslow, reigning breakfast priestess of Los Angeles) so that the yolks are the right amount of runny and the whites are totally cooked through. <br /> <br />If you’re like, where’s the bread? What about the pancakes? Cook (aka fry) those in the bacon-butter before the potatoes and eggs, then keep em warm in a foil packet in the oven. The recipe could also easily be doubled; just use two sheet pans!

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