French Toast (pancake) Combo Recipe

prep

Wash and peel (optional) the russet potato. Cut into 1/2-inch dice. Finely dice the yellow onion and green pepper.

Heat a large skillet over medium heat. Add 1 tbsp olive oil. When shimmering, add diced potato in a single layer if possible. Let cook undisturbed 4–5 minutes to get golden bottoms.

Stir and add diced onion and pepper. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder. Continue to sauté, stirring occasionally, until potatoes are tender and crisped, about 10–12 minutes total. Reduce heat if browning too quickly. Keep warm while you finish the rest.

Cook sausages: In a separate skillet over medium heat, add the 2 breakfast sausage links. Cook, turning occasionally, until browned and cooked through, about 8–10 minutes (internal temp 160°F/71°C). Remove and keep warm.

Cook bacon and ham: In the same skillet (or a clean pan) cook 2 strips of bacon over medium heat to desired crispness, 6–8 minutes, flipping once. Remove and drain on paper towel. Quickly sear ham slices for 30–60 seconds per side until lightly browned and warmed through. Keep warm with sausages.

Prepare eggs any style: For scrambled - whisk 3 eggs with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tsp butter in a nonstick pan over medium-low heat. Pour eggs in, cook gently, stirring until just set, 2–3 minutes. For fried eggs - heat 1 tsp butter over medium, crack eggs into pan, cook sunny-side up 2–3 minutes or flip for over-easy. For poached - bring a shallow pot of water to a gentle simmer and poach 3 minutes for runny yolks. Keep eggs warm and plated with meats and home fries.

If guest chose French toast: Whisk together 1 egg, 1/4 cup milk, 1/2 tsp vanilla, 1/4 tsp cinnamon and 1/8 tsp salt in a shallow bowl until combined.

Heat a skillet or griddle over medium heat and add 1 tbsp butter with 1 tsp vegetable oil (prevents burning). Dip each slice of bread briefly (10–15 seconds per side) into the egg-milk mixture, allowing it to soak but not fall apart.

Place soaked bread on the hot griddle. Cook 2–3 minutes per side until golden brown and cooked through. Keep warm on a baking sheet in a 200°F (95°C) oven if making ahead.

If guest chose pancakes: Heat a skillet or griddle to medium and lightly grease with a little butter. Pour about 1/4 cup prepared pancake batter for each pancake (two pancakes total).

Cook until bubbles form on the surface and edges look set, 2–3 minutes, then flip and cook an additional 1–2 minutes until golden and cooked through. Keep warm on a baking sheet in a 200°F (95°C) oven if necessary.

On each plate place either 2 French toast slices or 2 pancakes. Add the three eggs any style next to them.

Arrange the two sausages, two slices of ham and two bacon strips beside the eggs and toast/pancakes.

Add a generous serving of home fries to the plate. Place 1 tbsp butter on the toast/pancakes or serve on the side. Serve with maple syrup and powdered sugar if desired.

Serve immediately while hot.