The Full American Recipe

Makes 2 generous breakfasts. Total estimated time: 50 minutes. This recipe sequences cooking so hot items finish nearly together: start hash brown and sausage patty prep, then cook bacon, baloney/Canadian, sausage patties, hash browns, eggs and pancakes last so pancakes stay warm.

Mix and form

In a bowl, combine 1 lb ground pork, 0.75 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried sage and 0.5 tsp onion powder. Mix gently until just combined. Divide into four equal portions and flatten to 3/4-inch thick patties.

Chill patties in refrigerator while preparing other components (10 minutes) to help them hold shape while frying.

Cook

Heat 1 tbsp butter in a large skillet over medium heat. Add patties (work in batches if needed). Cook 4–5 minutes per side or until internal temperature reaches 160°F (71°C) and outside is golden-brown. Transfer to a warm plate and tent with foil.

Prepare potatoes

Using a box grater, grate 2 large peeled russet potatoes into a large bowl. Immediately place grated potato into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this ensures crispness).

Mix

Return squeezed potatoes to a bowl. Add 1/2 grated yellow onion, 2 tbsp flour, 1 beaten egg, 1 tsp salt and 1/2 tsp black pepper. Mix briefly until combined.

Cook

Heat a large nonstick or cast-iron skillet over medium-high and add 3 tbsp vegetable oil. Scoop 1/2 cup portions of the potato mixture into the pan, flattening into 3–4 inch rounds. Cook 4–5 minutes per side until deep golden and crisp. Transfer to paper towels to drain and keep warm in a low oven (200°F / 95°C) if needed.

Cook bacon

Place a large cold skillet over medium heat and add 8 slices streaky bacon in a single layer (work in two batches if your pan is small). Cook, flipping occasionally, until crisp but still slightly chewy, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate and keep warm.

Fry eggs

Wipe out excess bacon fat leaving about 1 tbsp in the pan (or use 1 tbsp butter). Heat over medium-low. Crack 4 eggs into the pan and cook sunny-side up for 3–4 minutes until whites are set and yolks still runny; cover the pan for 30–45 seconds if you prefer the tops to set. Season with salt and 1/2 tsp black pepper. For over-easy, flip gently and cook 20–30 seconds more.

Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Working in batches, add smoked baloney slices and steak Canadian slices in a single layer. Sear each side 1.5–2 minutes until edges caramelize and they are heated through. Sprinkle with 1/2 tsp freshly ground black pepper while cooking. Transfer to a warm plate.

Make batter

In a medium bowl whisk 1.5 cups flour, 3.5 tsp baking powder, 1 tbsp sugar and 1/2 tsp salt. In another bowl whisk 1.25 cups milk, 1 large egg and 3 tbsp melted butter. Pour wet into dry and stir until just combined — small lumps are fine; do not overmix.

Cook pancakes

Preheat a griddle or nonstick skillet over medium heat and brush with 1 tbsp oil or butter. For each pancake, pour about 1/4 cup batter onto the surface. Cook until bubbles form on the surface and edges look set, 1.5–2 minutes, then flip and cook 45–60 seconds more until golden. Keep pancakes warm in the oven with the other items if necessary. Serve with maple syrup.

On each plate arrange: 2 slices bacon, 2 slices smoked baloney, 2 slices steak Canadian, 2 sausage patties, 2 hash brown rounds, two pancakes stacked, and 2 fried eggs (or preferred). Garnish with chopped parsley if using, and offer ketchup and hot sauce at the table.

Notes: To keep everything warm while finishing pancakes, preheat oven to 200°F (95°C) and place cooked items on an oven-safe plate tented with foil. Timing tip: cook bacon first (creates fat for eggs), then sausage, baloney/Canadian, hash browns, eggs and pancakes last.