Name: Denny's Restaurants Grand Slamwich Combo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 slices artisan bread slices (thick-cut); 2 each large eggs (for scrambling); 2 tbs whole milk; 1 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter (for eggs); 1 each all-pork breakfast sausage patties (cooked); 2 each bacon strips (cooked, crispy); 1 each smoked ham slices (thinly sliced, heated); 1 each American cheese slices; 1 tbs unsalted butter (for grilling bread); 2 tbs maple syrup (pure); 1 tbs mayonnaise; 0.5 tsp Dijon mustard; 0.125 tsp ground cinnamon; 0.0625 tsp ground nutmeg; 0.0625 tsp kosher salt (for spread); 2 cups frozen shredded hash browns (or freshly shredded russet potatoes, squeezed dry); 2 tbs vegetable oil; 1 tbs unsalted butter; 2 tbs onion (finely minced, optional); 0.75 tsp salt; 0.25 tsp black pepper; 1 tsp chopped parsley (optional); 1 each beverage (coffee, tea or juice)

Method

Sandwich

Prepare maple spice spread

In a small bowl whisk together maple syrup (2 tbs), mayonnaise (1 tbs), Dijon mustard (1/2 tsp), ground cinnamon (1/8 tsp), ground nutmeg (1/16 tsp) and a pinch kosher salt (about 1/16 tsp). Taste and adjust sweetness or spice. Set aside at room temperature.

Cook proteins (if not precooked)

If sausage, bacon and ham are uncooked: cook the sausage patty in a skillet over medium heat 4–5 minutes per side until internal temp reaches 160°F, turning once. Cook bacon strips to desired crispness in a separate pan or oven (about 8–12 minutes in a 400°F oven). Heat ham slices briefly in same pan 30–60 seconds per side to warm and lightly brown. Drain on paper towels.

Scramble eggs

Crack 2 eggs into a bowl, add 2 tbs whole milk, 1 tsp salt and 1/4 tsp black pepper; whisk until combined and slightly aerated. Heat 1 tbs unsalted butter in a nonstick skillet over medium-low heat until melted and foamy. Pour egg mixture in and let sit 10–15 seconds. Using a silicone spatula, gently push eggs from the edges toward the center repeatedly to form soft curds. Cook to just-set, glossy texture, about 1–2 minutes total. Remove from heat (carryover will finish cooking).

Assemble and grill sandwich

Butter one side of each artisan bread slice with 1 tbs unsalted butter (evenly divided). Place bread butter-side-down on a clean skillet over medium heat. On the top (not touching skillet), spread half of the maple spice spread on the interior face of one slice and the other half on the other slice. On one bread slice (on skillet), layer the warm ham, sausage patty, scrambled eggs, two bacon strips (break to fit if needed) and top with 1 slice American cheese. Close sandwich with the other slice, spread-side in. Press lightly with a spatula and cook 2–3 minutes per side, flipping once, until bread is golden brown and cheese is melted. Reduce heat if bread browns too quickly.

Remove sandwich from skillet and let rest 1 minute. Slice in half and set aside for plating.

Hash Browns

Prepare potatoes

If using frozen hash browns, thaw slightly and squeeze excess moisture with paper towels. If using fresh potatoes, rinse shredded russets in cold water until water runs clearer, then squeeze dry in a towel.

Cook hash browns

Heat 2 tbs vegetable oil and 1 tbs unsalted butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add 2 cups hash browns and 2 tbs minced onion (if using) spreading into an even layer. Press down with a spatula. Let cook undisturbed 4–6 minutes until bottom is deeply golden and crisp. Season surface with 3/4 tsp salt and 1/4 tsp black pepper. Flip in sections (or invert onto a plate and slide back) and cook another 3–5 minutes until other side is crisp and cooked through. Adjust heat to avoid burning.

Transfer hash browns to plate lined with paper towel to drain briefly, then place beside sandwich for serving.

Garnish & Service

Garnish hash browns and sandwich plate with a light sprinkle of chopped parsley if desired. Serve immediately with hot coffee, tea or juice of choice.