Griddle Combo Recipe

par-cook potatoes

If using potatoes, start first. Place diced potatoes in a pot of salted water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and pat dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp olive oil. When shimmering, add onions and sauté 1–2 minutes until translucent. Add par-cooked potatoes in a single layer, season with paprika, garlic powder, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally and pressing down lightly, 8–10 minutes until golden and crispy. Transfer to warm plate and keep warm while finishing other elements.

Whisk 2 large eggs, 1 tbsp milk, 1 tsp vanilla and 1 tsp cinnamon in a shallow bowl until combined.

Heat a griddle or large skillet over medium heat and add 1 tbsp butter to melt and coat the surface.

Dip each slice of bread into the egg mixture, soaking both sides briefly but not falling apart. Let excess drip off, then place on hot griddle.

Cook 2–3 minutes per side, until golden brown and cooked through. Transfer to a warm plate and keep loosely covered. Dust with powdered sugar and serve with maple syrup.

In a small bowl, whisk together 1 tbsp flour, 1/4 tsp baking powder, 1/2 tsp sugar and 1/8 tsp salt. In another bowl combine 2 tbsp milk, 1/4 beaten egg (beat one egg and use about one quarter of it) and 1/2 tsp melted butter.

Pour wet into dry and stir gently until just combined (batter will be slightly lumpy). Heat griddle over medium and lightly grease with a little butter.

Spoon or pour batter to form one 4–5 inch pancake. Cook 1.5–2 minutes until bubbles form at the surface and edges set, flip and cook another 1–1.5 minutes until golden and cooked through. Keep warm with French toast.

Heat a skillet over medium heat. Add 1/2 tsp neutral oil, then add 2 beef sausages. Cook, turning occasionally, 8–10 minutes until browned on all sides and cooked through (internal temperature 160°F/71°C if available). Transfer to plate and keep warm.

In the same skillet, add beef bacon strips and cook 2–4 minutes per side depending on thickness until crisped to your liking. Transfer to plate and keep warm.

Use the same griddle or a separate pan. Add 1/2 tsp butter or oil and reduce heat to medium-low. Cook eggs to order: sunny-side up (cover pan 2 minutes), over-easy (cook 2 minutes then flip and cook 20–30 seconds), over-medium (flip and cook 1 minute), over-hard (cook 2 minutes after flip), or scramble (whisk eggs with salt and pepper then cook, stirring until just set). Season with 1/4 tsp salt and 1/8 tsp pepper.

Plate two eggs alongside the French toast slices, pancake, two sausages and two bacon strips. Add breakfast potatoes on the side if prepared. Serve immediately with maple syrup and any desired condiments.