American Breakfast Recipe

Cook eggs sunny-side or fried

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan. Crack 2 large eggs into the pan, spacing apart. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper evenly. Cook gently for 3–4 minutes until whites are set but yolks remain runny (cover with a lid for about 1 minute if you prefer yolks slightly set). Remove eggs to a warm plate and keep warm while finishing other components.

Pan-fry sausage patties

While the eggs cook (or beforehand), heat a separate skillet over medium heat. Add 1 teaspoon vegetable oil and let shimmer. Add 2 raw sausage patties and cook for about 4–5 minutes per side, pressing gently occasionally to ensure even contact with the pan. Internal temperature should reach 160°F (71°C). If patties brown too quickly, reduce heat to medium-low. Transfer to a plate and tent with foil to keep warm.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 1 tsp sugar, 3/4 tsp baking powder and 1/8 tsp salt. In a separate small bowl whisk 1/2 cup milk, 1/2 of a large egg (beat one egg and use half) and 1 tablespoon melted butter. Pour wet into dry and stir until just combined; some small lumps are OK. Let rest 5 minutes while griddle heats.

Cook pancakes

Heat a griddle or nonstick skillet over medium heat and brush with 1/2 tsp oil or a little butter. Pour about 1/4 cup batter per pancake onto the hot surface (should make two pancakes). Cook 2–3 minutes until bubbles form across the surface and edges look set, then flip and cook another 1–2 minutes until golden and cooked through. Keep pancakes warm with the eggs and sausages.

Serve pancakes

Stack pancakes and serve with 2 tablespoons maple syrup, butter or additional toppings as desired.

Cook hash browns

If using frozen, squeeze excess water from thawed shredded potatoes with paper towels. Heat a 10-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams, add 1 cup shredded potatoes and 1 tablespoon grated onion (optional), spreading into an even layer. Press lightly with a spatula and reduce heat to medium. Cook undisturbed 4–6 minutes until bottom is deeply golden brown. Flip in sections (or flip whole if possible) and cook another 4–5 minutes until crisp and cooked through. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer to plate and keep warm.

Arrange 2 pancakes, 2 sausage patties, the 2 eggs and a generous portion of hash browns on each plate. Serve immediately with ketchup for hash browns or sausages if desired, and the maple syrup for pancakes.