Prepare Hash Browns: Rinse shredded Yukon Gold potatoes under cold water until water runs clear. Pat dry. Heat 1 tbsp clarified butter in a skillet over medium heat. Add potatoes and cook, pressing down occasionally, until golden brown and crispy, about 15-20 minutes.
Prepare Pancakes: In a large bowl, whisk together the King Arthur Flour, Organic Cane Sugar, Baking Powder, Baking Soda, and Sea Salt.
In a separate bowl, whisk together the Cultured Buttermilk, Pasture-Raised Large Egg, Melted European-Style Butter, and Vanilla Extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Cook Sausage: Cook the Artisan Maple-Pecan Breakfast Sausage Links according to package directions.
Cook Bacon: Cook the Applewood Smoked Thick-Cut Bacon Strips until crispy. Drain on paper towels.
Cook Eggs: Cook the Pasture-Raised Organic Large Eggs to your desired doneness (sunny-side up, poached, etc.).
Assemble: Serve the Pancakes, Sausage, Bacon, Hash Browns, and Eggs together. Top the pancakes with European-Style Salted Butter and Grade A Dark Amber Maple Syrup.
Ingredients
1
3/4 cup90 gKing Arthur Flour
1 tbsp15 mLOrganic Cane Sugar
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLBaking Soda
1/4 tsp1.25 mLSea Salt
3/4 cup180 mLCultured Buttermilk
11Pasture-Raised Large Egg
4 tbsp60 mLEuropean-Style Butter, melted
1 tsp5 mLVanilla Extract
4113 gArtisan Maple-Pecan Breakfast Sausage Links
460 gApplewood Smoked Thick-Cut Bacon
2100 gPasture-Raised Organic Large Eggs
1.5 cups170 gYukon Gold Potatoes, shredded
2 tbsp30 mLEuropean-Style Salted Butter
1/4 cup60 mLGrade A Dark Amber Maple Syrup
Equipment
Large Bowl
Whisk
Griddle or Frying Pan
Spatula
Frying Pan (for sausage and bacon)
Skillet (for hash browns and eggs)
Clarified Butter
Instructions
Prepare Hash Browns: Rinse shredded Yukon Gold potatoes under cold water until water runs clear. Pat dry. Heat 1 tbsp clarified butter in a skillet over medium heat. Add potatoes and cook, pressing down occasionally, until golden brown and crispy, about 15-20 minutes.
Prepare Pancakes: In a large bowl, whisk together the King Arthur Flour, Organic Cane Sugar, Baking Powder, Baking Soda, and Sea Salt.
In a separate bowl, whisk together the Cultured Buttermilk, Pasture-Raised Large Egg, Melted European-Style Butter, and Vanilla Extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Cook Sausage: Cook the Artisan Maple-Pecan Breakfast Sausage Links according to package directions.
Cook Bacon: Cook the Applewood Smoked Thick-Cut Bacon Strips until crispy. Drain on paper towels.
Cook Eggs: Cook the Pasture-Raised Organic Large Eggs to your desired doneness (sunny-side up, poached, etc.).
Assemble: Serve the Pancakes, Sausage, Bacon, Hash Browns, and Eggs together. Top the pancakes with European-Style Salted Butter and Grade A Dark Amber Maple Syrup.
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