Breakfast Platter Recipe

Preheat and prep

Preheat oven to 200°F (95°C) and place an oven-safe baking sheet inside to keep finished components warm. If using frozen hash browns, thaw in refrigerator or under cool running water, then squeeze out excess moisture in a clean kitchen towel or paper towels.

Choose one meat option and cook accordingly so everything finishes around the same time: - Sausage links: Heat a skillet over medium heat and add 1 tsp vegetable oil. Add 4 links and cook 10–12 minutes, turning frequently, until browned and cooked through (internal temp 160°F/71°C for pork). Transfer to the warm oven. - Sausage patties: Heat skillet over medium and add 1 tsp oil if needed. Cook 3–4 minutes per side until browned and cooked through. Transfer to warm oven. - Bacon: Place 4 strips in a cold skillet, then turn heat to medium. Cook 3–5 minutes per side until crisp or to preference. Drain on paper towels and keep warm on the baking sheet in the oven.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter. When the oil shimmers, spread 3 cups shredded hash browns into an even layer. Press gently with a spatula. Let cook undisturbed 4–6 minutes until the underside is deeply golden brown. Season with 0.75 tsp salt, 0.5 tsp pepper and 0.25 tsp paprika. Flip in sections or stir and press again; continue cooking another 4–6 minutes until crisp and cooked through. Transfer to the warm oven to keep hot.

In a medium bowl whisk together 1 cup flour, 1 tbsp sugar, 2 tsp baking powder and 0.25 tsp salt. In a separate bowl whisk 1 cup milk, 1 large egg and 2 tbsp melted butter. Pour wet into dry and stir until just combined — batter should be slightly lumpy. Heat a griddle or nonstick skillet over medium heat and brush with 1 tsp oil or a little butter. For each pancake, pour 1/4 cup batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes on the warm baking sheet in the oven, adding a dab of butter on top if desired.

While pancakes finish, make the eggs so they are fresh and hot. For scrambled eggs: whisk 4 eggs with 2 tbsp milk, 0.5 tsp salt and 0.25 tsp pepper until blended. Heat a nonstick skillet over medium-low and add 1 tbsp butter. When butter melts and foams, pour eggs in. Let sit 10–15 seconds, then using a spatula gently stir, pulling curds from the edges toward the center. Cook to soft, creamy curds, about 3–4 minutes total. Remove from heat slightly before fully set — residual heat will finish them. Stir in chopped chives if using. For fried eggs or other styles, cook to preference and season with salt and pepper.

Arrange on each plate: a generous scoop of hash browns, the cooked eggs, 3–4 pieces of the chosen meat, and 2–3 pancakes. Top pancakes with 1 tbsp butter and serve maple syrup to taste. Garnish with chopped parsley or chives if desired. Serve immediately while everything is hot.