Lumberjack Recipe

prep potatoes

Peel (optional) and dice russet potatoes into 1/2-inch cubes. Place diced potatoes in a bowl of cold water and soak for 5 minutes to remove excess starch, then drain and pat very dry with a clean towel.

cook onions

Dice the half onion. In a large skillet over medium heat, add 1 tablespoon vegetable oil. Add diced onion and cook, stirring, until translucent and beginning to brown, about 4 minutes. Transfer onions to a plate and set aside.

fry potatoes

In the same skillet, increase heat to medium-high and add remaining 1 tablespoon oil. Add the dried potato cubes in a single layer (work in batches if needed). Let potatoes cook undisturbed 3–4 minutes to get a golden crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until tender and well browned.

season and finish

Return cooked onions to the skillet. Sprinkle potatoes with paprika, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper. Toss to combine and cook 1–2 more minutes to meld flavors. Taste and adjust seasoning. Stir in chopped fresh parsley if using. Keep warm while finishing other components.

Choose bacon or sausage. For bacon: place 4 strips in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp to your liking, 8–12 minutes. Transfer to a paper towel–lined plate. For sausage links: heat a skillet over medium, add 2 links and cook, turning, until evenly browned and cooked through (internal temp 160°F/71°C), about 10–12 minutes. Keep warm with home fries or in a low oven (200°F / 95°C).

make batter

In a medium bowl whisk together 1 cup flour, 1 tsp sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. In another bowl whisk 3/4 cup buttermilk, 1 large egg, and 1 tbsp melted butter. Pour wet into dry and stir just until combined — small lumps are fine. Let batter rest 5 minutes.

cook pancakes

Heat a nonstick skillet or griddle over medium-low and brush with 1 tsp oil or a little butter. For two medium pancakes, pour about 1/3 cup batter per pancake. Cook until bubbles form on the surface and edges look set, 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 needed. Serve with maple syrup.

finish eggs any style

You can cook eggs to order while pancakes rest and meat finishes. For fried: heat 1 tbsp butter in a small nonstick skillet over medium. Crack eggs into skillet, reduce heat to medium-low, and cook until whites set and yolks reach desired doneness — 2–3 minutes for sunny-side (cover pan 30–45 seconds for slightly set tops), 3–4 minutes per side for over-easy/medium. Season with 1/4 tsp salt and 1/8 tsp pepper. For scrambled: whisk eggs with a pinch of salt and pepper, melt butter in skillet over medium-low, pour eggs, gently stir until softly set, 1–2 minutes. For poached: bring 2–3 inches water with 1 tbsp vinegar to a simmer and poach 3–4 minutes for runny yolks.

Plate two pancakes, add a portion of home fries (about 1 cup), place the cooked bacon or sausage alongside, and top with the two eggs any style. Serve immediately with maple syrup and extra butter if desired.