Rocio's Special Recipe

House breakfast

1. 1

   Prep potatoes

   Rinse and dice the potatoes into 1/2-inch cubes. Pat dry and set aside.

2. 2

   Cook potatoes

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden and crisp on the outside, about 12-15 minutes. Remove from the pan and keep warm.

3. 3

   Crisp bacon

   In the same or a separate skillet, cook the bacon slices until crispy. Drain on paper towels.

4. 4

   Pancake batter prep

   In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 0.5 teaspoon salt. In another bowl, whisk 1 cup milk with 1 egg, then whisk in the melted butter. Combine the wet and dry ingredients until just combined; let rest for 5 minutes.

5. 5

   Cook pancakes

   Preheat a nonstick skillet or griddle and lightly grease. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden. Repeat with remaining batter.

6. 6

   Scramble eggs

   In a separate skillet, melt a small amount of butter or oil over medium heat. Whisk the remaining 4 eggs with a pinch of salt and scramble until just set and fluffy.

7. 7

   Serve

   Plate the potatoes, eggs, and bacon. Stack the pancakes on the side and drizzle with maple syrup. Serve immediately.