Camden Rising Recipe

par-cook potatoes

Place diced potatoes in a pot of cold salted water. Bring to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam-dry for 2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let cook undisturbed for 3–4 minutes to brown, then stir or flip pieces to brown other sides, approximately 6–8 minutes total.

When potatoes are about halfway done, add diced onion and optional green pepper. Stir to combine. Season with smoked paprika, garlic powder, salt and black pepper. Continue cooking until vegetables are tender and potatoes are crisp and golden, another 3–5 minutes. Transfer to a warm plate and keep warm while you finish the rest.

Preheat oven to 200°F (95°C) to keep cooked items warm (optional).

In a cold skillet, lay bacon slices flat without overlapping. Turn heat to medium and cook, turning occasionally, until crisped to your liking, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate; keep warm in oven if desired.

In the same or separate skillet, add 1 tsp oil if needed and heat over medium. Add sausage links and brown on all sides, turning frequently, about 8–10 minutes, until internal temperature reaches 160°F (71°C) for pork sausages. Transfer to the warm plate with bacon.

While meats cook, whisk together flour, sugar, baking powder and salt in a medium bowl.

In a separate bowl, whisk milk, 1 large egg and melted butter until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Do not overmix.

Heat a griddle or large nonstick skillet over medium heat and brush with vegetable oil or a little butter. For three medium pancakes, spoon about 1/3 cup batter per pancake onto the griddle (you may make them one or two at a time).

Cook until small bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until the other side is golden, another 1–2 minutes. Keep finished pancakes in the warm oven (200°F/95°C) on a baking sheet while you finish remaining pancakes.

Choose egg style (any style means prepare per guest preference). For fried: heat a nonstick skillet over medium, add 1 tsp butter or oil and crack eggs into the pan. Cook sunny-side up until whites are set, or flip for over-easy/medium/well and cook to desired doneness, 2–4 minutes. Season with salt and pepper.

For scrambled: whisk eggs with a pinch of salt and pepper. Melt butter in a skillet over medium-low, pour eggs in and stir slowly until curds form and eggs are just set, about 2–3 minutes.

For poached: bring a saucepan of water to a gentle simmer, add a splash of vinegar if desired, create a gentle whirlpool, crack each egg into a small cup and slide into water. Poach for 3–4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

On a warmed plate, place three pancakes stacked or side-by-side. Add three eggs prepared to order alongside pancakes.

Arrange three bacon slices and three sausage links next to the eggs. Spoon a serving of breakfast potatoes on the plate.

Garnish potatoes with chopped parsley if desired. Serve pancakes with butter and maple syrup and offer ketchup or hot sauce for the potatoes. Serve immediately.