U.s.a. Recipe

Cook the bacon

Heat a large skillet over medium heat. Lay 6 bacon slices in a single layer and cook until crispy, about 8–10 minutes, flipping occasionally. Transfer bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet for the hash browns and eggs; discard the rest or save for another use.

Prepare hash browns

If using frozen hash brown patties, cook according to package directions in the skillet with the reserved bacon fat (about 3–5 minutes per side) until golden brown and heated through. If using fresh shredded potatoes, squeeze out excess moisture, season with 1/2 tsp salt and 1/4 tsp pepper, press into two patties and fry in the skillet over medium heat 4–6 minutes per side until browned and crisp. Keep warm in a low oven (175°F / 80°C) while finishing other components.

Scramble the eggs

Crack 4 large eggs into a bowl, add a pinch of salt and 1/4 tsp black pepper, and whisk until combined. Warm a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in eggs and cook slowly, stirring gently with a spatula until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat to avoid overcooking.

Assemble bowl

Divide the two hash brown patties between two bowls (or place both in one large serving). Crumble 3 bacon slices over each bowl (or distribute as desired). Spoon scrambled eggs over the hash browns and bacon. Sprinkle 1/2 cup shredded cheddar cheese over the hot eggs so it melts slightly. Top with sliced green onions and a grind of fresh black pepper.

Make the pancake batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp granulated sugar and 1/4 tsp salt. In a separate small bowl whisk 3 tablespoons milk, 1 tablespoon vegetable oil and 1 large egg (use one of the cooked eggs if you prefer) until combined. Pour wet into dry and stir just until combined; small lumps are fine. Let rest 5 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. For each pancake pour about 1/4 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, 1–2 minutes. Flip and cook until golden on the second side, about 1 minute more. Stack pancakes on a plate and keep warm.

Serve with syrup and butter

Serve pancakes with butter and maple syrup on the side. Offer ketchup for the hash browns/bacon if desired.

Plate the breakfast bowl with pancakes on the side or combine as desired. Pour fresh orange juice and brewed coffee into cups. Taste and adjust salt and pepper as needed. Serve immediately while hot.