The Full American Recipe

Cook bacon

Place a large cold skillet (preferably cast iron) over medium heat. Lay 8 slices of streaky bacon in a single layer. Cook, flipping occasionally, about 8–12 minutes until crispy but still slightly flexible. Transfer bacon to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) if desired.

Fry eggs in bacon fat

Pour off excess bacon fat leaving about 1 teaspoon in the pan; add 1 teaspoon vegetable oil and 1 tablespoon butter and warm over medium. Crack 4 large eggs into the skillet, spacing evenly. Cook sunny-side up for 2–3 minutes until whites set but yolks runny; cover briefly for firmer yolks. Season each egg with 1/2 teaspoon salt and 1/4 teaspoon black pepper divided among eggs. For over-easy, flip carefully and cook 20–30 seconds more. Remove eggs and hold warm.

Cook smoked baloney

Heat a clean skillet over medium-high and add a teaspoon of vegetable oil. Add 4 thick slices smoked baloney and brown 2–3 minutes per side until nicely caramelized. Transfer to the warm oven or plate.

Prepare and cook steak (Steak Canadian)

Pat 12 oz steak dry and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1 tablespoon Worcestershire sauce, rubbing evenly. Heat skillet (same or separate) over high heat with 1 tablespoon vegetable oil until shimmering. Sear steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). After flipping, spoon any pan juices over steak. Rest steak on a cutting board for 5 minutes, then slice thinly across the grain into steak-Canadian-style portions. Keep warm.

Form sausage patties

Combine 1 lb ground pork with 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried sage and 1/2 teaspoon onion powder in a bowl. Mix gently to combine. Divide into 6 equal portions and form into 1/2-inch-thick patties slightly larger than the intended bun or plate size. Chill briefly (5–10 minutes) to firm up if needed.

Cook sausage patties

Heat 2 tablespoons neutral oil in a skillet over medium heat. Add patties and cook 4–5 minutes per side, pressing gently for even contact, until internal temperature reaches 160°F (71°C) and crust is golden. Transfer to warm oven or plate.

Prepare shredded potatoes

Place 2 peeled, coarsely grated russet potatoes and 1/2 finely diced yellow onion in a clean dish towel. Squeeze out as much liquid as possible into sink. In a bowl, combine the drained potatoes and onion with 2 tablespoons flour, 1 beaten egg, 1 teaspoon salt and 1/2 teaspoon black pepper; toss to combine.

Cook hash browns

Heat 3 tablespoons vegetable oil or clarified butter in a large nonstick or cast-iron skillet over medium-high until shimmering. Add potato mixture, pressing into an even layer about 3/4-inch thick. Cook undisturbed 6–8 minutes until deep golden and crisp on bottom. Flip in large wedges (or invert onto plate then slide back into pan) and cook an additional 5–7 minutes until both sides crisp and center cooked. Adjust heat if browning too quickly. Transfer to warm plate and season lightly with additional salt if needed.

Make pancake batter

In a bowl whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 1 tablespoon sugar and 1/2 teaspoon salt. In another bowl whisk 1.25 cups milk, 1 large egg and 2 tablespoons melted butter. Pour wet into dry and stir until just combined; small lumps are okay. Let rest 5 minutes.

Cook pancakes

Heat a griddle or nonstick skillet over medium and brush with 1 tablespoon oil or butter. Pour 1/4 cup batter per pancake onto griddle. Cook until edges set and bubbles form on surface, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven if making a batch.

Assemble plates: arrange 2 slices bacon, 1 fried egg, 1 smoked baloney slice, a few slices of steak, 1–2 sausage patties and a generous portion of hash browns per person. Add 2–3 pancakes on the side. Garnish with chopped fresh parsley and offer maple syrup for pancakes and extra butter if desired.

Timing notes: Start potatoes first (they take the longest including draining), then form and cook sausage patties and bacon simultaneously if you have two burners. Cook baloney and steak while eggs and pancakes are cooked toward the end so everything is hot. Use a low oven (about 200°F / 95°C) to hold finished components while finishing remaining items.