Lay the bacon out onto a parchment lined sheet pan and place in a cold oven. Set the oven to 450ºF and, once the oven is heated, set a timer for 6 minutes. Check the bacon and, if golden and crisp, remove from the oven and transfer to a piece of paper towel. If the bacon is still a bit undercooked, continue to cook, checking every minute or so until done to your liking. Wrap the bacon in foil, set aside, and reserve the bacon fat. Turn the oven off and leave the door ajar to cool while you prepare the potatoes.
Meanwhile, dice the potatoes into 1cm cubes and transfer to a medium pot. Top with cool tap water and season well with salt. Place the pot over high heat and bring to a boil. Cook the potatoes for 6 to 8 minutes until fork tender then drain and allow to steam dry. While the potatoes boil, place a cast iron skillet over medium heat. Add in the reserved bacon fat along with the onion and season with salt and pepper. Cook the onion until softened and golden brown. Add the potatoes to the pan and turn the heat up to medium-high. Season with more salt and pepper and fry until golden. Transfer the pan to the slightly cooled oven along with the wrapped bacon to keep warm.
Place a large nonstick skillet over medium heat. In a shallow dish, beat four eggs with the milk, sugar, and nutmeg. Working with a few pieces at a time, dunk the bread into the custard to lightly soak. Add a pat of butter to the pan and fry the French toast for 2 to 3 minutes per side until golden and cooked through. Transfer the French toast to a sheet pan and keep warm in the oven while you fry up some eggs however you’d like.
Serve the breakfast up with maple syrup and, if you’re like me, ketchup for the breakfast potatoes.
