All-american Slam® Recipe

Cook bacon

Place a large nonstick or cast-iron skillet over medium heat. Add the two bacon strips and cook 3–5 minutes per side, or until edges are crisp and fat is rendered. Transfer bacon to a paper-towel-lined plate and keep warm. Leave about 1–2 tablespoons of bacon fat in the pan or wipe most out and add 1 tsp vegetable oil if pan is dry.

Cook sausage links

Using the same skillet over medium heat, add the two sausage links. Cook, turning occasionally, about 8–10 minutes, until evenly browned and cooked through (internal temperature 160°F / 71°C). If the sausages brown too quickly, lower heat to medium-low. Transfer to plate with bacon and tent loosely with foil to keep warm.

Crisp hash browns

While meats cook (or immediately after removing them), heat a separate skillet over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. When butter foams, add the thawed, well-drained hash browns in an even layer. Press down lightly with a spatula.

Finish hash browns

Cook without stirring for 4–6 minutes until bottom is golden brown and crispy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Flip in sections or stir and press again, cooking another 3–5 minutes until desired crispness is reached. Reduce heat if browning too fast. Keep warm in a low oven (200°F / 95°C) or tent with foil.

Prepare egg mixture

Crack the 3 eggs into a medium bowl. Add 2 tbsp milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk vigorously until blended and slightly frothy.

Start cooking eggs

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. When butter melts and begins to foam (but not brown), pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set.

Fold eggs gently

Using a silicone spatula, gently pull the cooked edges toward the center, allowing uncooked egg to flow to the pan. Continue folding and occasionally stirring over low heat until eggs are mostly set but still soft and slightly glossy, about 1–2 minutes total.

Sprinkle 1/2 cup shredded cheddar cheese evenly over the eggs. Remove pan from heat and continue stirring gently for 15–30 seconds until cheese melts and eggs finish setting to a creamy texture. Taste and adjust seasoning if desired. Transfer eggs to plate and keep warm.

Toast bread

Toast the two slices of white bread in a toaster to desired doneness (light to medium). Spread 1 tbsp softened butter across both slices immediately after toasting so butter melts in.

Cut toast diagonally or leave whole, per preference.

Arrange the scrambled cheddar eggs, two bacon strips, two sausage links, a generous portion of crispy hash browns, and two slices of buttered white toast on a plate. Serve immediately with ketchup and/or hot sauce on the side, if desired.