Kitchen Sink Recipe

Combine 1/2 cup water and 1/4 cup milk in a small saucepan and bring to a gentle simmer over medium heat.

Stir in Grit Girl grits and 1/4 teaspoon salt. Reduce heat to low and cook according to package instructions for quick-cook grits, stirring frequently (about 3–5 minutes) until thickened.

Once thick, remove from heat and stir in 1 tablespoon butter. Keep covered and warm while you finish other components.

Place a medium nonstick or cast-iron skillet over medium heat. Add the bacon strips and cook 3–5 minutes per side until crisp to your liking. Transfer bacon to a paper-towel-lined plate and keep warm.

Reserve about 1 teaspoon of bacon fat in the skillet (drain excess) and add sausage links. Cook over medium heat, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C), about 8–10 minutes depending on size. Transfer to the plate with the bacon and tent loosely with foil.

While meat finishes, heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat until shimmering.

Add 1 cup shredded hash browns in an even layer, pressing lightly with a spatula. Cook undisturbed 3–5 minutes until the underside is golden brown and crisp.

Flip or break into sections and cook another 2–4 minutes until crisp and cooked through. Season with a pinch of salt. Transfer to a plate and keep warm.

Lower heat to medium-low. Wipe out the hash-brown skillet if needed and add 1 tablespoon butter to coat.

Crack the 2 eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks remain runny, about 3–4 minutes. For over-easy: cook until whites set, flip carefully and cook 20–30 seconds more. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Remove eggs to the plate with hash browns or place on top of the grits according to preference.

If the Sunrise biscuit is refrigerated or frozen, bake according to package directions (usually 12–15 minutes at 375°F / 190°C) while other components are finishing. If it's pre-baked, warm it in a 350°F / 175°C oven for 5–7 minutes or microwave 15–20 seconds.

Split the warm biscuit and spread 1/2 tablespoon butter on each half or on the single biscuit, as preferred.

On a plate, arrange the grits (or place eggs over grits), add the hash browns, bacon, and sausage. Place the buttered Sunrise biscuit on the side.

Garnish grits with chopped chives or green onion and add hot sauce to taste. Serve immediately while hot.