The Hungry Hilltop Recipe

Prepare ingredients

If using a whole russet potato, peel (optional) and grate it on the coarse side of a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Finely grate or mince onion if using. Measure and assemble pancake dry ingredients in a small bowl. Separate 1/2 egg for pancake batter (beat gently) and reserve remaining 1.5 eggs for cooking (you will use 2 whole eggs total—see cooking order). Melt 1 tablespoon butter for batter and have additional butter/oil ready for cooking.

Combine drained grated potato, grated onion (if using), 1 teaspoon flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mix until evenly combined.

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is shimmering, add the potato mixture and press into an even 6–7 inch round (or form two smaller patties). Cook undisturbed for 4–5 minutes until the bottom is golden brown and crisp.

Flip carefully with a wide spatula and cook the other side 3–4 minutes until golden and cooked through. Transfer to a warm plate and keep in a low oven (100–120°C / 210–250°F) while finishing other components.

While hashbrowns are cooking, heat a separate skillet over medium heat. Add bacon strips in a single layer (no added oil needed). Cook 3–4 minutes per side, adjusting time for desired crispness. Transfer cooked bacon to a paper towel–lined plate and keep warm.

In the same or a different skillet, add 1 teaspoon vegetable oil if pan is dry and place the two sausage links in the pan. Cook over medium heat, turning frequently, for 8–10 minutes until browned on all sides and cooked through (internal temperature 160°F / 71°C for pork). Transfer to a plate and keep warm.

Use a clean skillet (or the bacon skillet with some reserved fat) and reduce heat to medium-low. Add 1 tablespoon butter and let it foam. Crack two large eggs into the pan and cook to order: for over-easy/over-medium, cook until whites set (~2 minutes), flip gently and cook 30–60 seconds more depending on yolk preference; for sunny-side-up, cook undisturbed until whites are set but yolks still runny (~3 minutes). Season with salt and pepper to taste.

When eggs are cooked to preference, transfer to the warm plate with bacon/sausage and hashbrowns.

While eggs are cooking (or in a toaster ahead of time), toast two slices of bread until golden. Spread 1 tablespoon butter over the warm toast and cut on the diagonal if desired. Keep on warm plate.

In a small bowl combine 3 tablespoons flour, 1 teaspoon sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. In another small bowl whisk together 3 tablespoons milk, 1/2 of a beaten egg (about 1.5 tablespoons), and 1 tablespoon melted butter. Pour wet into dry and stir until just combined; batter will be slightly lumpy. Do not overmix.

Heat a nonstick griddle or skillet over medium-low and brush with 1 teaspoon oil or melted butter. Drop batter by tablespoonfuls onto the hot surface to form small 2–3 inch pancakes (you should get about six silver-dollar pancakes). Cook until bubbles form on the surface and edges look set, about 1–1.5 minutes. Flip and cook 30–45 seconds more until lightly golden and cooked through.

Stack pancakes and keep warm in the low oven or serve immediately with 2 tablespoons maple syrup.

On a warm plate arrange: hashbrowns, two strips of bacon, two sausage links, two eggs cooked to preference, two slices of buttered toast, and the stack of silver dollar pancakes. Serve immediately with additional salt and pepper and maple syrup at the table.

Estimated plating time: serve within 5 minutes of finishing to keep all components hot and crisp.