French Toast Slam Recipe

Preheat a large skillet or frying pan over medium heat. Lay the 2 bacon strips in the pan in a single layer. Cook, turning occasionally, until browned and crisped to your liking, about 6–8 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1–2 teaspoons of bacon fat in the pan for flavor (optional) or wipe pan clean for eggs/french toast as preferred.

If using fresh potatoes: rinse grated potato under cold water until water runs clear, then squeeze in a clean towel to remove excess moisture. If using frozen, thaw and squeeze dry.

Heat a separate large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add optional chopped onion and cook 1–2 minutes until softened.

Add the shredded potatoes in an even layer. Press down with a spatula to compact. Cook without disturbing until the underside is golden brown, 5–7 minutes. Season the top with 1/4 tsp black pepper and 1/4 tsp salt.

Flip in sections (or invert onto a plate and slide back into the pan) and cook the other side until golden and cooked through, another 4–6 minutes. Taste and adjust seasoning. Keep warm in oven at 90–100°C (200–210°F) if needed.

In a shallow bowl or pie dish whisk together 1 egg, 60 ml milk, 1 tsp granulated sugar, 1 tsp vanilla extract and 1 tsp ground cinnamon until combined.

Heat a clean skillet over medium heat and add 1 tablespoon unsalted butter. Dip each slice of bread into the egg mixture for 5–10 seconds per side, allowing the bread to soak but not fall apart.

Place soaked slices into the hot skillet and cook until golden brown, 2–3 minutes per side. Add more butter if necessary between batches. Transfer cooked French toast to a plate and keep warm.

Serve the two slices warm with 2 tablespoons maple syrup drizzled over or on the side.

Decide on egg style: fried, scrambled, or over-easy. For fried: heat a small nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 2 eggs into the pan, season with 1/4 tsp salt and 1/8 tsp black pepper. Cook until whites are set and yolks reach desired doneness, about 3–4 minutes for sunny-side up. For over-easy, flip carefully and cook 20–30 seconds more. For scrambled: beat eggs with salt and pepper, melt butter in pan, pour eggs and gently stir until softly set, about 2–3 minutes.

Remove eggs from pan and keep warm with French toast and hash browns.

Timing: start bacon first, then begin hash browns as bacon nears completion. While hash browns cook, prepare the French toast batter and fry bread. Finish eggs last so they are hot.

To plate: place two slices of French toast on the plate, lay the two bacon strips alongside, place the cooked eggs next to the toast, and add a generous portion of hash browns. Drizzle maple syrup over the French toast and serve immediately.