Breakfast Combos #2 Recipe

Prepare dredge and steaks

In a shallow bowl whisk together 1 cup flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. In a second bowl whisk buttermilk and 1 egg until combined. Pat steaks dry with paper towels.

Coat steaks

Dip each cube steak into the buttermilk-egg mixture, letting excess drip off, then press into the seasoned flour mixture to fully coat. For an extra-crispy crust, double-dip: after first coat, return to buttermilk briefly and coat again in flour. Set on a wire rack for 5 minutes to firm.

Pan-fry steaks

In a large skillet over medium-high heat add 1 cup vegetable oil and heat until shimmering (about 350°F / when a pinch of flour sizzles). Add steaks, working in batches if needed, and fry 3–4 minutes per side until golden-brown and internal temperature reaches 145°F. Adjust heat to avoid burning crust. Transfer steaks to a paper towel–lined plate and keep warm on low oven (200°F). Reserve 2–3 tablespoons of pan drippings in skillet for gravy base (pour off excess oil if more than 3 T).

Brown the sausage

Using the same skillet with reserved drippings over medium heat, add 12 oz bulk pork sausage. Break it up with a spatula and cook until no longer pink and beginning to brown, about 5–7 minutes. If there is excessive grease, spoon off all but about 2 tablespoons.

Make the roux and gravy

Stir in 2 tablespoons butter into the sausage and melt. Sprinkle 3 tablespoons flour over the sausage and cook, stirring, 1–2 minutes to remove raw flour taste. Gradually whisk in 2 cups whole milk, scraping browned bits from the pan. Bring to a simmer and cook 4–6 minutes, stirring frequently, until the gravy thickens to a pourable but coating consistency. If too thick, whisk in up to 2 tablespoons hot water to reach desired thickness.

Season gravy

Taste and season with salt as needed and 1 tsp freshly ground black pepper. Keep warm over very low heat while finishing other components.

Prepare potatoes

If using fresh potatoes, peel and shred 2 medium potatoes, rinse under cold water, then squeeze or press in a clean towel to remove as much moisture as possible. If using thawed frozen hash browns, squeeze out excess water.

Pan-fry hash browns

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a nonstick skillet over medium-high heat until shimmering. Add the shredded potatoes in an even layer and press down gently with a spatula. Cook undisturbed 4–6 minutes until bottom is golden-brown and crisp. Season with 3/4 tsp salt and 1/4 tsp pepper, flip or divide and flip sections, and cook another 3–5 minutes until crisp and cooked through. Keep warm in oven if needed.

Cook eggs to order

Heat 1 tablespoon butter in a small nonstick skillet over medium-low. Crack 2 eggs into the pan and cook to desired doneness (for over-easy: cook until whites set about 2–3 minutes, flip gently and cook 20–30 seconds; for sunny-side: cover and cook until whites set). Season with salt and pepper to taste. Remove from heat.

Toast bread

Toast 2 slices of bread in a toaster or under a broiler until golden. Spread with butter while warm.

Place a fried steak on the plate. Spoon a generous cup (or desired amount) of sausage gravy over the steak so it is well-coated and some runs onto the plate. Add hash browns alongside, place the 2 eggs next to the steak, and serve toast on the side. Garnish with chopped parsley if desired. Serve immediately while hot.