Paul's Breakfast Feature Recipe
Served with three eggs fried in butter, two applewood smoked bacon, two Detroit sausage links, one slice of Dearborn ham. Your choice of hash browns, pancakes, or fruit cup.
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Ingredients
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Breakfast Proteins & Eggs
Choice: Hash Browns
Choice: Pancakes (makes 3 medium)
Choice: Fresh Fruit Cup (single serving)
To Serve
Method
Breakfast Proteins & Eggs
Cook bacon
Preheat a large skillet over medium heat. Lay 2 slices of applewood smoked bacon in the pan without overcrowding. Cook 3–4 minutes per side, adjusting to desired crispness. Transfer bacon to a paper towel-lined plate and keep warm.
Cook sausage links
In the same skillet (remove excess bacon fat if more than 1 tablespoon remains), increase heat to medium-high. Add the 2 Detroit-style sausage links and cook 8–10 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C). Transfer to the warm plate with the bacon.
Heat ham
Reduce heat to medium. Add the single slice of Dearborn ham to the skillet and heat 1–2 minutes per side until warmed and lightly browned. Transfer to the plate with the other proteins and keep warm.
Fry eggs in butter
Wipe the skillet lightly with a paper towel if necessary and melt 1.5 tablespoons unsalted butter over medium-low heat. Crack 3 large eggs into the skillet (work in two batches if your pan is small) and cook until egg whites are set and edges are lightly lacy, keeping yolks runny (about 2–3 minutes) for sunny-side-up; cover the pan for 30–45 seconds if you prefer whites fully set. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove eggs with a spatula and place on the plate with the proteins.
Choice: Hash Browns
Prepare shredded potato
If using a fresh medium russet potato, peel and shred it on the large holes of a box grater. Place shredded potato in a clean kitchen towel or paper towels and squeeze to remove as much moisture as possible. This step ensures crispness.
Cook hash browns
Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the shredded potato, spreading into an even layer and pressing down with a spatula. Season with 1/2 tsp salt and 1/8 tsp black pepper. Cook undisturbed 5–7 minutes until a deep golden crust forms, then flip sections and cook another 4–5 minutes until crisp and cooked through. Transfer to the serving plate and keep warm.
Choice: Pancakes
Make pancake batter
In a bowl whisk 3/4 cup all-purpose flour, 1/2 tsp sugar, 1/2 tsp baking powder, and 1/8 tsp salt. In a separate bowl whisk 1/2 cup milk, 1 large egg, and 1 tablespoon melted butter. Pour wet into dry and stir until just combined; a few small lumps are fine. Do not overmix.
Cook pancakes
Heat a nonstick skillet or griddle over medium heat and brush with 1 teaspoon vegetable oil or a little butter. Ladle ~1/4 cup batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 2 minutes, then flip and cook 1–1.5 minutes more until golden and cooked through. Repeat to make three medium pancakes. Keep warm in a low oven if needed. Serve with 2 tablespoons maple syrup.
Choice: Fresh Fruit Cup
Assemble fruit cup
Combine 3 hulled and halved strawberries, 6 seedless grapes (halved if large), 1/4 cup pineapple chunks and 1/4 cup blueberries in a small bowl. Toss gently with 1/2 teaspoon fresh lemon juice to brighten flavors. Chill briefly or serve immediately.