Farmer’s Plate Recipe

Peppered bacon

Preheat a large skillet or griddle over medium heat. Lay 8 slices of peppered bacon in a single layer. Cook 3–5 minutes per side, flipping occasionally, until crisped to your liking. Transfer to a paper-towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200°F) if desired.

Sausage links

Warm a skillet over medium heat and add 1 tablespoon oil if lean. Add 6 sausage links and cook, turning often, about 12–15 minutes until browned on all sides and an instant-read thermometer reads 71°C (160°F). Transfer to a plate and keep warm.

Ham steak

Heat a skillet over medium-high heat and add 1 teaspoon butter or oil. Sear the ham steak 3–4 minutes per side until caramelized and heated through. Reduce heat if it starts to brown too quickly. Keep warm.

Prepare potatoes

If using fresh potatoes: rinse shredded potatoes in cold water until water runs clear, then squeeze out as much moisture as possible using a clean towel. If using thawed frozen hashbrowns, squeeze out excess water with a towel.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When butter is foaming and oil is shimmering, add the optional chopped onion and sauté 1–2 minutes until softened.

Crisp bottom

Add the shredded potatoes in an even layer. Press down with a spatula to form a compact cake. Cook without stirring 4–6 minutes until the underside is golden brown and crisp. Season the top with 1 teaspoon salt and 1/2 tsp black pepper.

Flip portions (or invert onto a plate then slide back into skillet) and cook another 4–6 minutes until the second side is golden and potatoes are cooked through. Adjust heat if browning too quickly. Break into portion-sized pieces and keep warm.

Prepare eggs

Decide style: scrambled, over-easy/medium, or fried. For scrambled: whisk 4 large eggs with 2 tbsp milk, 1/2 tsp salt and 1/4 tsp black pepper until just combined.

Cook eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Pour in the egg mixture. Let eggs set slightly around the edges, then gently push and fold with a spatula, forming soft curds. Remove from heat when slightly underdone — they will finish cooking on the plate. For fried/over: heat 1 tbsp butter over medium, crack eggs into skillet, cook 2–3 minutes for sunny-side or 3–4 minutes and flip for over-easy/medium, seasoning with salt and pepper.

Plate eggs and keep warm alongside other components.

Toast 4 slices of bread in a toaster or on a hot skillet until golden (2–3 minutes). Spread butter or jam as desired.

Divide hashbrowns, eggs, and chosen protein evenly among 2 plates (suggested serving for 2). Arrange two slices of toast per plate. Garnish with chopped parsley and offer hot sauce or ketchup at the table.