Breakfast Combo Recipe

Prepare eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let melt, swirling to coat. Crack 2 eggs into a bowl and season with 1/4 tsp salt and 1/8 tsp black pepper. For fried eggs: gently slide eggs into the skillet and cook until whites are set and edges are slightly crisp, about 2–3 minutes; cover for 30–45 seconds if you prefer yolks less runny. For scrambled eggs: whisk eggs before adding to skillet, cook gently, stirring, until soft-curdled, about 2–3 minutes. Keep warm on the lowest heat while other components finish.

Cook bacon

If using bacon: place 2 slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 7–9 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. Reserve a little bacon fat in the pan for hash browns if desired.

Cook sausage

If using breakfast sausage links: heat 1 tsp neutral oil in a skillet over medium heat. Add 2 links and brown on all sides, turning frequently, for about 8–10 minutes until cooked through (internal temp 160°F / 71°C). Reduce heat if they brown too quickly. Transfer to plate and keep warm.

Mix dry ingredients

In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 tsp sugar, 3/4 tsp baking powder, 1/8 tsp baking soda, and 1/8 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk together 1/2 cup buttermilk, 1 large egg, and 1 tablespoon melted butter until smooth.

Combine batter

Pour wet into dry and stir gently until just combined. Do not overmix; a few small lumps are fine. Let rest 5 minutes so baking powder and soda activate and batter thickens slightly.

Cook pancakes

Heat a griddle or nonstick skillet over medium heat and add 1 tsp oil or butter, spreading to coat. For each pancake, pour about 1/4 cup to 1/3 cup batter (to make two large pancakes use roughly 1/3 cup each). Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm plate, add 1 tablespoon butter on top if desired, and keep warm.

Prepare potato

After grating 1 medium russet potato, place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing moisture helps crisping.

Mix hash brown ingredients

In a bowl, combine drained grated potato, 2 tablespoons finely diced onion, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon flour, and 1/2 beaten egg. Mix until evenly distributed.

Pan-fry hash browns

Heat 2 tablespoons vegetable oil (or reserved bacon fat) in a skillet over medium-high heat until shimmering. Add the potato mixture and flatten into a single round about 4–5 inches across (or divide into two smaller patties). Cook without disturbing until bottom is deep golden and crisp, 4–5 minutes. Flip carefully and cook the second side 3–4 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer to paper towels and keep warm.

On each plate place two buttermilk pancakes with 1 tablespoon butter and 2 tablespoons maple syrup on the side or drizzled over pancakes. Add the two eggs beside the pancakes, place the two slices of bacon (or two sausage links) next to the eggs, and add a portion of hash browns. Serve immediately while hot.